Summary

Ingredients

• 1 liter chicken broth
• 200 g minced beef
• 100 g minced pork
• 1 glass sweet and sour tomato peppers
• 200 g lass noodles
• 1 can morels or other ned mushrooms, dried or fresh
• 1 vinegar
• 1 soy sauce
• 1 some olive oil
• 1 cornstarch
• Salt and pepper, freshly ground
• Cayenne pepper
• sugar

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Instructions

1. Fry the minced meat in olive oil and season with salt and pepper.
2. Pour chicken broth on top and bring the soup to a boil. Cut the tomato peppers and mushrooms into very small pieces and add.
3. Season with soy sauce, vinegar, salt, pepper, cayenne pepper and sugar (at least 4 tablespoons).
4. Prepare glass noodles according to the package instructions. Quench, cut into 5-6 cm long pieces with kitchen scissors and add to the broth. Bring the soup to the boil again, season to taste and thicken a little with cornstarch.
5. Ideal for guests, you can cook the soup the day before and it is also great for freezing. It still tastes freshly made!
6. So far, every guest wanted my recipe.