Peel the onion, cut into wedges and separate into small pieces. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Clean the white cabbage and cut into small, roughly square pieces. Peel, wash and dice triplets. Peel, wash and dice triplets. Peel the carrots with the peeler, scrape 2 in 1 with the vegetable blossom scraper / peeler and cut into decorative carrot blossoms (approx. 4 - 5 mm thick) with the knife. Clean the celery, first cut into slices and then into small diamonds. Halve the Chinese cabbage leaves lengthways and cut into strips. Clean the leek, halve lengthways, wash and cut into rings / strips. Clean and wash the peppers (red, yellow and green) and cut into small diamonds. Clean / remove the celery and cut into small pieces. Heat peanut oil (1 tbsp) in a large, tall saucepan, fry the minced beef until crumbly, add the onion pieces, garlic clove cubes, ginger cubes and chilli pepper cubes and fry briefly. Add the remaining vegetables and tomato paste (140 g) and sauté. Stir everything vigorously. Deglaze / pour in the beef stock (3 liters), add the chunky tomatoes (can / 400 g) and sprinkle with whole caraway seeds (2 teaspoons), sweet paprika (2 teaspoons), mild curry powder (2 teaspoons), sambal oelek (1 teaspoon) and sweet soy sauce (2 tbsp). Simmer everything with the lid on for 30 minutes. Finally fold in 1 Becker Crème Fraîche (150 g). Serve the soup hot, garnished with parsley.