Greeneye dzimšanas dienas zupa

1 ....... let's wash the meat, pat it dry and cut it into fine strips. We chop the garlic very small and mix everything with olive oil, the herb mixture and Espelette pepper. Cover and let rest for about 3 hours before continuing with the soup.

2 ..... we either prepare a vegetable broth (you can read about it in some of the recipes here) or defrost a ready-made broth, as in my case.

3 ..... the meat is seared in portions in a large pan, then allowed to cool and mix with the coconut milk. It is best to cover and cool overnight.

4 ..... the other ingredients such as onions, peppers, zucchini and mushrooms are either cut into fine strips or bite-sized pieces. Don't forget the chilli peppers, I cut them into very fine strips.

Gently heat 2 tablespoons of oil in a large saucepan and sauté the onions and pepper strips. Deglaze with the meanwhile warmed up vegetable stock and the tomatoes and let simmer for about 10 minutes. Add the zucchini, the mushrooms and the seared meat together with the coconut milk, stir well and let simmer for approx. 10 minutes.

Now it's time to season. With salt, pepper from the mill, a pinch of sugar and freshly ground chilli (depending on how spicy you like it). Add the sour cream and stir vigorously. So my guests were thrilled - I served it with baguette or, alternatively, homemade spaetzle. Bon Appetit.