Cheeseburger soup from the slow cooker

Ingredients for 8 servings:

• 1 ½ kg minced beef
• 2 tsp salt
• 1 tsp pepper
• 2 tbsp paprika powder
• 2 tbsp tomato paste
• 3 cans of chopped tomatoes, approx. 400 g each
• 2 onions
• 1 tbsp beef broth powder
• 4 tbsp cucumber juice
• 2 tbsp mustard, medium hot
• 1 bell pepper(s), red
• 3 gherkins
• 1 cup sour cream, approx. 200 g
• 100g Cheddar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 8 hours; Total time approx. 8 hours 30 minutes

Brown the ground beef and season with salt, pepper, and paprika. Add tomato paste. Cook in the slow cooker with 2 cans of chopped tomatoes, diced onions, beef broth, a little pickle juice, and mustard (plus a little water if needed) for 4-6 hours on HIGH or 6-8 hours on LOW. If you don’t have a slow cooker, you can also simmer the soup in a regular saucepan on the stovetop for one to two hours until it thickens. Pour the soup from the slow cooker into a large pot and finish cooking on the stovetop. Add the peeled and chopped bell peppers, sliced ​​gherkins, the remaining tomatoes, and a little water. Season to taste with pickle juice, mustard, and/or spices, if desired. Add sour cream and 2-3 tablespoons of grated cheddar cheese and simmer for a few more minutes. Serve with more cheddar, fried onions, chopped lettuce leaves, more sour cream, etc. as a topping, if desired. This goes well with baguette or flatbread or homemade burger buns.