Reindeer goulash soup with sour cherries

Ingredients for 6 servings:

• 500 g reindeer goulash
• 50 g bacon
• 2 onions
• 1 bunch of soup vegetables
• 1 liter meat broth
• 500 ml red wine, strong
• 100 g crème fraîche
• 1 tbsp butter
• 1 tbsp flour
• 200 g sour cherries, pitted
• 8 juniper berries
• 3 bay leaves
• e.g. salt and pepper
• 3 sprigs of thyme

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

Clean the soup vegetables and cut into bite-sized pieces. Chop the onions. Dice the bacon finely. Fry the bacon in a pan, add the onions and sauté. Add the reindeer meat and sear in the bacon fat. Deglaze with a generous splash of red wine. Boil down the liquid. Add the soup vegetables and sauté, using the tablespoon of butter if desired. Sprinkle the flour over the vegetables and sauté. Pour in the stock and the remaining wine. Add the juniper berries, bay leaves, and thyme (I use a tea bag for this, so the spices can be easily removed later). Cover and simmer for 1 hour over low heat. Remove the spices. Stir in the crème fraîche and add the sour cherries. Simmer for another 10 minutes, season with salt and pepper, then serve.