Spicy pepper and cheese soup

Ingredients for 6 servings:

• 2 tbsp olive oil
• 1 large onion(s)
• 500 g minced meat, mixed
• 2 bell peppers, red
• 1 jar Ajvar, hot (340 g)
• 200 g cream cheese spread
• 600 ml broth
• 200 g cream, liquid
• Salt and pepper, from the mill
• Tabasco
• 200 g sheep cheese, Greek
• 1 bunch of chives

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

uncomplicated, quickly served and suitable for parties

Heat the oil in a sufficiently large pot over medium heat. Finely dice the onion and fry until translucent, then add the minced meat and fry until crumbly. Dice the bell peppers and add them to the minced meat, frying briefly. Deglaze with the stock. Add the ajvar, processed cheese, and cream, and simmer gently for 10 minutes, stirring frequently. Season the soup to taste with salt, pepper, and Tabasco, if desired. Serve the crumbled feta cheese and the finely chopped chives separately so everyone can add their own flavor. Served with fresh farmhouse bread, this is a quick and filling soup.