John Myers
Paprika Soup with Kasseler
The perfect paprika soup with kasseler recipe with a picture and simple step-by-step instructions.
- 5 Peppers yellow
- 2 tbsp Olive oil
- 2 – 3 Shallots
- 2 Garlic cloves
- 1 piece Ginger the size of a walnut
- 800 ml Vegetable broth
- 200 ml Coconut milk
- Salt and pepper
- 1 tsp Red chilli flakes
- 300 g Kassel cold cuts in one piece
- 2 Tomatoes
- 2 Diced tomatoes
- Halve the peppers, remove the seeds and the white skin and wash. Cut the tomatoes crosswise at the top and bottom, scald with boiling water, peel off the skin, quarter, remove the seeds and cut into pieces. Peel shallots and cut into thin slices. Peel and chop garlic. Peel and grate the ginger. Cut the smoked pork into cubes.
- Preheat the oven to 200 ° C with the grill, place the peppers with the cut surface on a tray and grill on the top shelf until the skin blisters. Take the tray out of the oven, cover it with a wet kitchen towel and let it cool down a little. Peel off the skin and cut the peppers into pieces.
- Heat the oil in a saucepan and fry the shallot slices in it, remove and keep warm. Put the garlic, ginger and the stock in the pot, bring to the boil and simmer gently for 5 minutes with the lid on.
- Add the paprika, canned tomatoes and coconut milk to the broth, bring to the boil, puree and season with salt, pepper and chilli to taste. Add the smoked pork and tomato pieces to the soup and heat for 5 minutes over a low heat. Sprinkle the fried shallots on the soup.
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