Summary

Ingredients

• 300 g beef
• 3 onion (s)
• 1 clove garlic
• 2 tablespoon olive oil
• 1 tablespoon flour
• 1 liter meat broth
• 1 teaspoon thyme
• 1 tablespoon paprika powder, hot pink
• 0.25 teaspoon ¼ caraway powder
• salt and pepper
• 300 g tomato (s)
• 1 can beans, white, 850 ml
• 125 ml crème fraîche

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Instructions

1. Dice the meat centimeter. Peel and finely chop onions and garlic. Steam both in oil, turn quickly. Add the meat when the onions have turned golden yellow. Sauté for 15 minutes while covering. Add flour and stir. Add the stock and spices and bring to the boil. Season the soup to taste and cook covered for 60 minutes over a low heat.
2. Wash tomatoes, dice without stalk, puree and strain through a sieve.
3. Add beans to the soup and bring to the boil. Stir in tomatoes, season the soup to taste, serve with crème fraîche.