Tomato-creamy noodle soup with minced meat and vegetables

Ingredients for 6 servings:

• 1 m.-sized onion(s)
• 2 garlic cloves
• 1 pack of soup vegetables (carrots, leeks, celery)
• 500 g minced meat
• 3 bell peppers, colored
• 1 tbsp, heaped tomato paste
• 1 can tomatoes, chopped, approx. 400 g
• e.g. vegetable broth
• 250 g soup noodles, e.g. small shell noodles
• 200 g egg custard, homemade or canned/frozen
• 1 cup of crème fraîche, approx. 150 g
• salt and pepper
• Sugar
• Paprika powder, sweet, optional
• Paprika powder, hot, optional
• e.g. parsley, optional
• Chili powder, optional
• Oil or butter for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

simple, fast, cheap

Finely chop the onion and garlic. Half slice the carrots, dice the celery into small cubes, and slice the leek. Slice the bell peppers. Sauté everything in a large pot with a little butter or oil until lightly browned. Add the minced meat and fry. After a few minutes, add the bell peppers and sauté them as well. Add the tomato paste and fry briefly. Deglaze everything with the chopped tomatoes and pour in the vegetable stock until everything is well covered. Bring to a boil and simmer on low heat for about 15 minutes. The carrots are always a good indicator; they shouldn’t be overcooked at the very end. Add the soup noodles and simmer for about another 10 minutes, until tender. Add a little more vegetable stock if needed during this time. Add the egg custard and let it come to temperature. Stir in the crème fraîche to give the soup a creamy texture. Season the soup with salt, pepper, and a pinch of sugar. In my opinion, it’s best when you add paprika, chili powder, and fresh parsley, but of course, the sky’s the limit. Note: Due to the noodles, the soup thickens quite a bit when it cools. So when reheating the next day, simply add a little more vegetable broth and enjoy.