Hearty rag soup

Ingredients for 8 servings:

• 3 carrots, 300 g each
• 500 g leek
• 4 onions
• 6 garlic cloves
• 3 Mettwursts, approx. 100 g each
• 1 can mushrooms, whole heads
• 2 tbsp oil
• 750 g minced meat, mixed
• salt and pepper
• Paprika powder, sweet
• 2 tbsp broth, clear, instant
• 1 can of white Italian beans, 425 g
• 250 ml sauce (curry)
• 150 g crème fraîche
• ½ bunch parsley

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with minced meat and mettenden

Clean and wash the carrots and leeks. Dice the carrots and slice the leeks. Peel the onions and garlic. Roughly dice the onion and chop the garlic. Slice the sausage. Drain the mushrooms. Heat the oil in a large pot. Fry the minced meat until crumbly. Season with salt and pepper and remove. Briefly fry the sausage, mushrooms, onions, and garlic in the hot frying fat. Briefly sauté the vegetables. Add the minced meat. Season with pepper and paprika. Deglaze with 1 3/4 liters of water and bring to a boil. Stir in the stock, cover, and simmer for about 15 minutes. Rinse and drain the beans. Heat briefly in the soup. Stir in the curry sauce and crème fraîche and bring to a boil. Season to taste. Wash, chop, and sprinkle the parsley over the meat.