Minced meat – tomato – soup

Ingredients for 3 servings:

• 1 bunch of soup vegetables
• 1 garlic clove(s)
• 2 onions
• 50 g butter or margarine
• 250 g minced beef
• 1 can tomato(s) (weigh 800g)
• 250 ml tomato juice
• Salt and freshly ground pepper
• 1 pinch(s) of sugar
• 2 tbsp brandy
• ½ bunch of dill
• 150 g crème fraîche
• ½ bunch parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean, peel, wash, drain, and finely slice the soup vegetables. Peel and dice the garlic and onions. Melt the butter or margarine and sauté the garlic and onion cubes until translucent. Add the soup vegetables and sauté. Add the minced meat and fry, breaking up any lumps of meat with a fork. Finely chop the tomatoes and add them to the minced meat, stir well, and bring to a boil. Pour in the tomato juice, bring to a boil briefly, and simmer the soup for about 15 minutes over medium heat. Season with salt, pepper, brandy, and sugar. Rinse the dill and parsley, pat dry, pluck the leaves from the stems, and finely chop. Add the chopped herbs to the soup. Stir in the crème fraîche (do not allow to boil), and serve the soup immediately.