Gyro soup

Ingredients for 16 servings:

• 1.3 kg pork fillet(s)
• 6 onions
• 15 cloves garlic
• 5 bell peppers, colored
• 2 can/n tomatoes, diced (2 x 400 g)
• 900 g white cabbage (Jaroma cabbage)
• 400 g corn kernels
• 400 g mushrooms
• 4 Pepper, fresh, colorful
• 4 liters of instant broth
• 400 ml cream
• salt and pepper
• Spice mix (gyros spice)
• Cayenne pepper
• 1 tsp chili flakes
• 8 tbsp oil

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

with pork fillet, jamon cabbage, peppers, mushrooms, corn and chopped tomatoes

Cut the pork fillet (or, for less expensive, pork fillet heads) into strips and season with gyro seasoning. Finely chop the onion, press the garlic, and add both. Add 2-4 tablespoons of oil, mix everything, and marinate in the refrigerator for 1 hour. Clean and dice the bell peppers, dice the jalapeño cabbage (or alternatively, white cabbage), clean the mushrooms and quarter or eighth them depending on their size, and finely slice the pepperoni. Heat the 4 liters of broth in a pot (either beef broth or vegetable broth, or half and half—everyone likes it their own way). Meanwhile, brown the meat in oil in a pan in batches and keep warm. Then briefly brown the cabbage in the pan and add it to the broth. Now brown the mushrooms and add them to the broth as well. Now fry the bell peppers, add the corn and chili peppers, and fry them together. Then add the 2 cans of chopped tomatoes, fry them together, and then add everything to the broth. Simmer the soup for 20 minutes, adding the chili flakes halfway through. Finally, add the meat and cream and simmer for another 5 minutes. Season the soup to taste with salt, pepper, and cayenne pepper and serve.