Spicy gyros soup

Ingredients for 6 servings:

• 1 kg pork topside
• 1 garlic clove(s)
• 5 tbsp olive oil
• 1 tbsp gyro seasoning
• 200 g cream
• 2 onions
• 4 large bell peppers, mixed
• 1 tbsp butter
• 8 tbsp chili sauce or Hungarian-style paprika sauce
• 100 g cream cheese spread
• ½ tsp thyme, dried
• Salt and pepper, white
• Broth, granulated

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 50 minutes; Total time approx. 1 day 1 hour 20 minutes

Wash the meat, pat dry, and cut into fine strips. Peel and chop the garlic. Mix both with the oil and gyro seasoning. Cover and chill for 2-3 hours. Fry the meat in the seasoned oil in batches for about 10 minutes, turning occasionally. Then let it cool and pour the cream over it. Cover and chill overnight. Peel the onions and slice into rings. Trim, wash, and slice the bell peppers. Heat the butter in a large pot. Sauté the onions and bell peppers. Deglaze with 1 1/4 liters of water, bring to a boil, stir in the stock powder, chili sauce, processed cheese, and thyme. Simmer for about 10 minutes. Add the meat and cream to the soup. Bring everything back to a boil and season to taste.