Summary

Ingredients

• 4 red pepper (s)
• 1 onion (s)
• 1 tube tomato paste
• 1 ½ liter vegetable stock or stock
• salt
• Pepper, freshly ground white
• 2 tablespoon olive oil
• 500 g meat
• 1 tablespoon olive oil
• 100 g cheese, (oat feta or cream cheese)
• 0.5 ½ bunch chives
• possibly flour

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Instructions

1. Wash and clean the peppers, cut into large cubes and place in a saucepan with the vegetable stock.
2. Peel and dice the onion and add.
3. Stir the tomato paste completely into the broth, add pepper and 2 tablespoons of olive oil. Bring the saucepan to a boil over medium heat.
4. In the meantime, form small balls out of the meat and fry them with the remaining olive oil for 8 minutes.
5. Carefully add the entire roast to the soup. Then simmer the soup over a very low heat for about 15-20 minutes. Season to taste with salt and pepper. Cut the chives and sprinkle over them.
6. At the very end, pour the slightly crushed goat cheese over each soup cup.
7. If you want, you can thicken the soup with a little flour.
8. Tip:
9. Instead of ground meat, you can also add rice or noodles to the soup.
10. If you don`t like goat cheese, you can also use other soft cheeses.