Tomato soup with green pepper

Ingredients for 8 servings:

• 30 g margarine
• 1 onion(s)
• 750 g minced beef
• Salt, to taste
• Pepper, to taste
• 2 tbsp flour
• 850 g tomatoes, peeled, from the can (approx. 2 cans)
• 2 tbsp tomato paste
• 1 liter of water
• 2 cubes of meat broth, clear
• 2 tbsp brandy
• 1 tsp cayenne pepper
• 2 tbsp peppercorns, pickled green
• 150 g crème fraîche

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the fat in a large pot. Peel and finely chop the onion, then sauté in the fat (do not brown!). Add the minced meat and fry while stirring. Sprinkle with salt, pepper, and flour. Drain the tomatoes and reserve the juice. Finely chop the tomatoes. Add to the meat along with the tomato paste and sauté briefly. Add the tomato juice, water, and stock cube; cover and simmer for 10 minutes. Season the soup with salt, brandy, cayenne pepper, and green pepper to taste. Stir the crème fraîche until smooth and add a dollop to the soup, or serve separately.