John Myers
Minced Beef and Cheese Soup Asian
The perfect minced beef and cheese soup asian recipe with a picture and simple step-by-step instructions.
- 500 g Ground beef
- 1 Onion approx. 100 g
- 1 Large clove of garlic
- 1 piece Ginger the size of a walnut
- 1 Red chilli pepper
- 1 Stick of leek approx. 200 g
- 600 ml Meat broth (3 teaspoons instant)
- 0,5 tsp Sambal oelek
- 2 Strong pinches of sea salt from the mill
- 2 Strong pinches of colored pepper from the mill
- 1 Corner cream noble cream 50 g
- 0,5 Cup of parsley plucked
- 1 bag Krupuk (crab bread from the Asia Shop) / alternative: dark farmer’s bread
- Fry the ground beef in a pan with peanut oil (1 tbsp) until crumbly. Tip: The ground beef was frozen here. To do this, put the frozen ground beef in the pan, turn it over, scrape off the remaining layer and turn / turn until it is all seared crumbly. Peel and dice the onion. Peel and finely dice the garlic clove and ginger. Clean, wash and finely dice the chilli pepper. Clean the leek, wash it thoroughly and cut into fine rings. Heat peanut oil (1 tbsp) in a saucepan and stir-fry the garlic cubes, chilli pepper cubes, ginger cubes and onion cubes vigorously. Add the leek rings, sauté / stir-fry briefly and deglaze / pour on with the meat stock. Season with sambal oelek (½ teaspoon), sea salt (2 big pinches from the mill) and colored pepper (2 big pinches from the mill) and let everything simmer for about 15-20 minutes. Stir in the cheese corner and the plucked parsley and sprinkle with the plucked parsley. Soup garnished with parsley and serve krupuk (alternative dark farmer’s bread!).
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