Squash Soup Or Zucchini Moutania
|Boneless beef/Lamb||1 Pound, cut in to chunks|
|Beef broth/Water||4 Cup (64 tbs)|
|Squash||4 Cup (64 tbs), cut into 1 inch cubes|
|Italian plum tomatoes||1 Pound|
|Green bell pepper/1 small red and 1 small green pepper||1|
|Garlic||4 Clove (20 gm), chopped|
|Lemon juice||6 Tablespoon|
|Red pepper||1 Pinch|
|Dried mint||1 Tablespoon, crumbled|
Place the meat in a pan with the broth or water.
Add salt to taste.
Bring to boil over high heat.
Reduce heat, cover and simmer about one hour or until the meat is very tender.
Stir in the remaining ingredients, except for the mint and butter.
Cook until the squash is tender but not mushy.
Transfer to a serving bowl.
Stir the mint into the melted butter and pour over the stew.
Serve hot with pilaf.