Nilani's Gourmet Soul-Warmer Pot

Ingredients for 8 servings:

• 500 g minced meat, mixed
• 2 large onions
• 3 garlic cloves
• 1 bunch of soup vegetables
• 2 m.-large peppers
• 1 m.-large zucchini
• 6 mushrooms, optional
• 1 can kidney beans, 400 g
• 1 can of corn, 400 g
• 1 cup beans, green, frozen, approx. 150 ml
• 1 cup peas, frozen, approx. 150 ml
• 4 large potatoes
• 1 cube of meat broth (for 1 liter)
• 1 cube of vegetable stock (for 0.5 liters)
• 1.2 liters of water
• ½ tube(s) tomato paste
• 1 can tomatoes, chopped, approx. 400 g
• 1 cup of sour cream, approx. 200 g
• 1 cup of herb melted cheese, approx. 200 g
• 1 tsp, heaped paprika powder, sweet
• 1 tsp, heaped oregano
• 1 tsp, heaped basil
• e.g. chili
• 1 pinch(s) of sugar
• 2 tbsp cornstarch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Vegetable, minced meat and potato stew

Peel and dice the potatoes, boil in salted water until soft, drain, and set aside. Dice the vegetables. Fry the minced meat in a large pot until crumbly. Add a pinch of sugar and the onions and continue to fry until lightly browned. Then add the mushrooms, followed shortly thereafter by the carrots and celery. A few minutes later, add the tomato paste, and finally the garlic. Deglaze with a little water and scrape up any juices from the bottom of the pan. Then add the remaining water, the meat and vegetable stock cubes, and the can of tomatoes. Season with salt, pepper, paprika, parsley, oregano, and basil. It should taste a little overseasoned at this point, as the vegetables will absorb the spices and the sour cream will be added. Now add the remaining vegetables in quick succession: first the green beans, then the peas, zucchini, bell pepper, leeks, kidney beans, and corn. When the green beans are al dente, add the sour cream and processed cheese and bring to a boil. Stir the cornstarch into a little cold water until smooth and use this to thicken the gourmet pot. Finally, add the potatoes. Season with salt and pepper to taste. Chili can be added if desired. And now it’s time to feast – put the pot on the table and enjoy. If you can wait: A few hours of letting it sit will make the gourmet pot even tastier. Who doesn’t love it: On cold days, hot gourmet pots that fill a large group and make them happy? This recipe was created to use up leftovers from a New Year’s Eve raclette. It can be wonderfully adapted using your own supplies or favorite vegetables.