John Myers
Contents
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Ingredients
Flesh:
- 600 g Mixed minced meat
- 2 tbsp Vegetable oil
Vegetables and other ingredients:
- 1 middle Onion
- 1 middle Clove of garlic
- 2 large poles Leek
- 4 Mini "Red Pepper", 2x orange, 1x yellow, 1x red
- 2 size Carrots
- 2 piece Parsley root
- 7 middle Potatoes
- 2 tbsp Tomato paste
- 2 tbsp Ajvar mild
- 900 ml Vegetable broth hot
- 500 g Strained tomatoes
- 50 ml Cremefine for cooking, rest
- 200 g Processed cheese tomato-paprika reduced fat
- 2 tbsp Cream cheese
- 2 tbsp Frozen chives rolls
- 1 tsp Honey liquid
Spices:
- Salt
- Colorful pepper from the mill
- 1 Teaspoon (level) Mexican pepper
- 1 tbsp Sweet paprika powder
- 1 pinch Sugar
Aside from that:
- 50 g Crumbled feta cheese, rest, only if you like
- 6 tsp Chives rolls for garnish
Instructions
- Peel off the onion and clove of garlic and dice finely. Clean and rinse the leeks and peppers, cut the leek into thin rings and the pepper into thin strips. Peel, wash and cut the carrots, parsley root and potatoes into cubes of about the same size.
- Heat the oil in a large saucepan and fry the minced meat in it until crumbly. Then add the onions, garlic, leek and paprika to the saucepan and fry for about 7-8 minutes. Finally, add the carrots, parsley roots and potatoes, and stir-fry for about 3 minutes.
- Stir in the tomato paste and briefly toast the ajvar. Deglaze with the hot vegetable stock, the tomatoes and the creamy fin, then bring to the boil. Salt and pepper lightly, add spiced pepper, paprika powder and sugar. Simmer over medium heat for about 25 minutes, stirring occasionally.
- At the end of the cooking time, add the processed cheese to the soup and let it melt while stirring and warm up. Season the soup again with the spices, round off with the herbs and honey.
- To serve, arrange the soup in deep plates. Pour some feta cheese over it and garnish with chives. Have fun cooking and enjoy your meal. Tastes creamy-mild and is very filling. If you don't like feta cheese, you can just leave it out, I still had something left in the fridge, which I used right away :-).
Nutrition
Serving: 100gCalories: 107kcalCarbohydrates: 1.8gProtein: 6.2gFat: 8.3g
