Summary

Ingredients

• 500 g veetables (butter veetables), frozen
• 50 g fat
• 1 spring onion (s)
• pepper
• 100 g chives, cut into rolls
• salt
• 2 tablespoon paprika powder, noble sweet
• water
• 2 cubes beef broth
• some flour to sweat
• some fat to sweat

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Instructions

1. Roast the butter vegetables and the sliced onions in the fat and pour water over them so that the vegetables are covered. Add the chives cut into rolls and the soup cubes. Season well with salt, pepper and paprika.
2. Let everything simmer for about 20 minutes and bind with a roux made of flour and fat (if the soup has become too firm, you can thin it with a dash of cream. If the soup has not reached the desired thick consistency, simply more baking Add).
3. Finally, please do not forget to season with the spices and possibly add a little paprika powder. The soup must have a reddish tinge. Serve hot.
4. Tip: You can use dumplings here as an insert.
5. Flour, salt, water and egg are used for the dumpling dough. Process this into a solid mass and pluck it into the boiling soup. Then let it cook for about 12 minutes.