Paprika and minced meat soup with feta

Ingredients for 4 servings:

• 2 onions
• 2 garlic cloves
• 2 bell peppers, red
• 2 tbsp oil
• 500 g minced meat, mixed
• salt and pepper
• 2 tsp sweet paprika powder
• 2 tsp paprika powder, hot
• 1 tbsp flour
• 700 ml vegetable stock
• 1 pack of tomatoes, pureed
• 1 tsp ajvar
• 1 bunch chives, chopped
• 250 g feta cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Fry the minced meat in a pan with salt, pepper, and 1 teaspoon each of paprika until browned and crumbly. Remove from the pan and set aside. Add the finely chopped onions, garlic cloves, and diced bell peppers to the pan with 1 teaspoon each of paprika and sauté. Pour in the broth. Add the passata and flour. Let everything simmer for about 15 minutes. Now add 100g of feta cheese and the ajvar and puree everything. Add the minced meat and simmer for a few more minutes. Season with salt and pepper. Dice the remaining feta cheese. Serve the soup in bowls and sprinkle with the feta and chives.