Hungarian tartare noodle soup

Ingredients for 4 servings:

• 175 g tartar
• 120 g pasta
• 2 onions
• 1 bell pepper(s), red (or red bell peppers)
• 2 tsp paprika powder
• 690 g tomatoes, pureed chunky
• 600 ml vegetable broth (2 tsp instant)
• 1 tsp cumin
• 1 tsp sugar
• 1 tbsp parsley, chopped
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

WW= 2P’s per P

Fry the tartare in a nonstick pan without any fat until crumbly. Finely chop the onions and bell peppers and add them to the tartare, sautéing briefly. Then add the passata and vegetable stock. Simmer for 5 minutes, stirring occasionally. Add the paprika, sugar, and cumin, and simmer for another 1 minute at medium heat. Just before serving, warm the noodles in the soup, stirring occasionally. Season generously with salt and pepper and serve sprinkled with parsley. If you like it spicier, you can of course add other spices such as chili, cayenne pepper, etc. You can also add chopped celery to the soup and sauté it with the bell peppers and onions. (We left it out because we don’t like it.)