Cucumber Stew

Summary

Ingredients

• 3 cucumber (s)
• 5 tomato (s)
• 6 potato (s)
• 1 large onion (s)
• 3 cloves garlic
• 1 hot pepper
• 300 g bacon (belly), or beef jerky
• 500 g minced meat, mixed
• 500 g tomato puree
• 3 tablespoon tomato paste
• 0.25 liter ¼ white wine
• 1 liter broth (instant)
• 1 cup crème fraîche
• salt
• Cayenne pepper
• 4 dashes Worcester sauce

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Instructions

1. Peel the cucumber, cut in half lengthways and scrape out the seeds with a small spoon. If they are very thick, quarter them lengthways. Then cut into 0.5 cm wide pieces. Salt, pepper and set aside in a bowl.
2. Wash and peel the potatoes, cut into bite-sized cubes. Peel the tomatoes, core them depending on the variety and cut into small pieces (the smaller the tomatoes, the more they overcook). Chop the onion and press the garlic. Cut the bacon into cubes.
3. Season the minced meat with salt, pepper and cayenne pepper and form small meatballs.
4. Leave out the bacon, fry until crispy and remove. Fry the meatballs all around in the fat, remove them. Briefly fry the onion and garlic in the same fat, add the potatoes and fry for 5 minutes, stirring occasionally. Add the cucumbers and cook for another 5 minutes, stirring occasionally. Stir in the tomato paste, add the tomatoes, pour in the white wine and bring to the boil. Add the stock and the tomato puree and bring to the boil. Add the peppers and the fried bacon and simmer for 30 minutes on a low heat with the lid closed.
5. Add the meatballs and let them warm up, stir in the crème fraiche, and season with salt, pepper and Worcester sauce
6. If the soup is too thin, thicken a little if you like.
7. It tastes even better on the second day.