Peking goulash soup

Ingredients for 15 servings:

• 500 g minced meat
• 500 g chicken breast
• 200 g cooked ham, diced
• 4 garlic cloves
• 1 jar bamboo shoot(s), cut into sticks
• 2 tbsp tomato paste
• 1 bottle of tomato ketchup
• 1 liter pineapple juice
• 3 large onions, diced
• 3 bell peppers, red
• 2 tbsp sambal oelek
• 4 eggs, whisked
• salt and pepper
• chili flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Pre-cook the chicken breast in 700 ml of chicken stock and then tear it into pieces using two forks. Brown the minced meat in a pan, season with salt, pepper, and chili flakes, dice the onions and garlic, and add it to the pan. Brown the diced ham and shredded chicken breast. Finally, add the tomato paste. Place everything in a large pot and add the juice and ketchup. Fill the ketchup bottle 2-3 times with water and add it to the pot along with the chicken stock, along with the bamboo shoots and their liquid and the sambal oelek. Simmer for 10 minutes. Add the chopped bell peppers and stir in the 4 beaten eggs. Simmer for another 10 minutes. Season to taste, then serve. Tip: I sometimes add a can of coconut milk and maybe a little sugar if the pineapple juice has made everything a bit too sour.