Potato and minced meat soup

Ingredients for 4 servings:

• 1 large onion(s)
• 1 large bell pepper(s), green or red
• 1 bag of soup vegetables (celery, carrots, parsley, leek)
• 500 g minced meat
• Spice(s) of your choice
• 1 kg potatoes
• 1 liter of water
• some vegetable broth, instant
• some gravy, instant
• 1 cup crème fraîche
• 1 tsp marjoram

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Dice the onion. Wash and halve the bell pepper, leek, and carrots. Finely chop the parsley. Peel and dice the potatoes. Wash the celery thoroughly, but leave it whole. Season the minced meat to taste. First, fry the diced onions, then add the minced meat and fry well. Pour in about 500-1000 ml of water and add the vegetables and marjoram. Let everything simmer for a good 45-60 minutes. When everything is cooked, add the crème fraîche and season with vegetable stock and meat juices. It works best in a pressure cooker. After cooking, remove the bell pepper, celery, leek, and carrots, puree, and add them back to the soup. I do it this way because I don’t really like warm vegetables. The pureed vegetables also make the soup nice and thick.