Greek Style Minced Meat Pot
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 kg minced meat, mixed
- 1 zucchini, approx. 250 g, sliced
- 1 aubergine (s), approx. 250 g, cut into bite-sized pieces
- 1 package red, yellow, green peppers, cut into bite-sized pieces
- 2 cans tomato (s), peeled, 400 ml
- 3 tablespoon tomato paste
- 1 leek, cut into rings
- 1 glass hot peppers
- 1 glass olives, black or green to taste, without stone
- 0.5 ½ glass pesto nero (paste made from black olives)
- 100 g cream cheese
- 400 g feta cheese, cut into bite-sized pieces
- 1 salt and pepper
- 0.5 ½ bottle tomato ketchup, approx. 400 ml, best hot
- Chilli powder
Print Recipe
Pin Recipe Instructions
- Sear the minced meat in a large saucepan, add the leek ring and cook for about 5 minutes. Remainder Add vegetables and sauté as well. Add tomato paste, ketchup and canned tomatoes and stir everything well. Pour 3/4 l of water. Let everything cook for about 15 minutes. Then melt the processed cheese in the soup, cut the peppers a little smaller, add to the soup with the olives. Stir in the olive pesto.
- Season the soup vigorously with salt and pepper, possibly chili powder. Finally add the feta and heat it in the soup.
- Baguette tastes good with it.
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