Sweet and sour Chinese soup

Ingredients for 4 servings:

• 1 liter chicken broth
• 200 g minced beef
• 100 g minced pork
• 1 jar tomato peppers, sweet and sour pickled
• 200 g glass noodles
• 1 can morels or other mushrooms from the can, dried or fresh
• 1 n. B. Vinegar
• 1 n. B. Soy sauce
• 1 some olive oil
• 1 n. B. starch flour
• Salt and pepper, freshly ground
• Cayenne pepper
• Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Quick meal, great for guests, can be prepared the day before, good for freezing

Brown the ground beef in olive oil and season with salt and pepper. Pour in the chicken stock and bring the soup to a boil. Cut the tomatoes, peppers, and mushrooms into very small pieces and add them. Season with soy sauce, vinegar, salt, pepper, cayenne pepper, and sugar (at least 4 tablespoons). Prepare the glass noodles according to the package instructions. Rinse well, cut into 5-6 cm long pieces with kitchen scissors, and add to the stock. Bring the soup back to a boil, season to taste, and thicken with cornstarch. Ideal for guests, you can make the soup the day before and it’s also great for freezing. It still tastes like it was freshly made! So far, every guest has wanted my recipe.