06/28/2018 (Thu) 07:21:36
Added the spices. Fried some more.
Poured water just to cover the meat. Left the stuff alone for a few moments to chop the tomato and the paprikas fast. The green paprika is hot, it puts a little fire into the dish as well. I didn't bothered to chop things up fine as I'm not fond of the peel when it curles into unchewable threads and this way I could just pick them out later. I let the stuff cook, stirred it occasionally and added water when it evaporated much.
Meanwhile I chopped up the potato, a handful to quite small pieces, in the hopes they'll cook away and help thicken the soup even more. Dumped the potato there, and mixed the thing well before added more water, just to cover the thing. The meat wasn't ready yet at that time.
I ran into a little problem as I was too occupied with the meal. The logs burnt away and new ones had to be placed there (on the left side it was the second log by then) but the nest didn't have enough heat to light them. But for a handful a twigs it was enough, and from then it was straightforward: three more sticks for the flames and the logs were back in business.
Let it cook. Stirred, watered, seasoned more. It needed more salt especially, the taters can take a lot. Still I left it unsalty on purpose as it's impossible to take salt out if one oversalts it, but one can always add more if needed. Relaxed pace from here, mostly sitting around and waiting. A beer can fill the time.