in Soup Recipes

Mustard soup

updated

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Ingredients for 4 servings:

  • 2 onions
  • 3 bell peppers
  • 2 Pepper
  • 1 tbsp butter
  • 500 g minced meat
  • 5 tbsp tomato paste
  • 3 tbsp mustard, extra hot
  • 1 tbsp sweet mustard
  • 1 tsp brown sugar
  • 1 ½ liters vegetable broth
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

unusual but tasty, great midnight soup

Finely dice the onions. Dice the bell peppers. Halve the tomatoes, remove the seeds, and cut into small cubes. Deseed the bell peppers and cut into thin rings. Melt the butter in a saucepan. Sauté the onions until translucent. Add the minced meat and fry until crumbly. Add the bell peppers and chili peppers and fry briefly. Add the tomato paste, mustard, and sugar. Pour in the vegetable stock. Bring everything to a boil while stirring, then simmer over low heat for about 25 minutes. Season with salt and pepper. Serve with farmhouse bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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