Onion – carrot – pot with minced meat

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 12 m.-large carrot(s)
• 2 m.-sized potatoes
• 3 m.-sized onion(s)
• 1 liter vegetable broth
• 5 tbsp olive oil
• some salt and pepper
• Paprika powder
• 2 garlic cloves
• 4 tbsp crème fraîche
• 4 tsp chives, in rolls

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Heat 3 tablespoons of olive oil in a large pot, fry the minced meat until crumbly and brown, and season with salt and pepper. Meanwhile, dice the carrots, onions, and potatoes. Remove the minced meat and set aside. Add 2 tablespoons of olive oil to the still-hot pot and fry the onions until translucent. Then add the carrots and potatoes, press in the garlic cloves, and fry everything for another 1-2 minutes, then pour in the vegetable stock. Bring to a boil and simmer over medium heat for about 15 minutes, seasoning with salt, pepper, and paprika. Once the potatoes are tender, purée the soup lightly with an immersion blender until the desired consistency is reached (this can vary depending on your taste, from “large carrot pieces” to “creamy soup”). Then add the fried minced meat and continue heating briefly. Divide the soup among four bowls, top each with a dollop of crème fraîche, and sprinkle with a teaspoon of chopped chives.