- Fill a pot halfway with water and add the meat cut into pieces. Let it boil for 10-15 minutes, skimming regularly.
- Add the tomato cut into medium slices, the peppers, onions, garlic, carrots and celery finely chopped, the mushrooms cut into quarters, the spices (depending on your taste and how hot you prefer it) and as soon as it comes to a boil, lower the heat to half.
- After 10-15 minutes, add the spinach, coarsely chopped by hand, and the tomato paste.
- When the meat has softened enough, turn off the heat and remove the pot. Add the egg noodles and stir.
- Allow 4-5 minutes for them to soften, check the taste of the soup – adjusting the salt and pepper if necessary – and serve immediately.
