Gyros Tomato Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g meat, marinated yros without onions
- 250 g mushrooms, small
- 1 gr. can tomato (s), peeled (850 ml)
- 2 tablespoon tomato paste
- 4 tablespoon chili sauce
- liters ⅛ water
- 200 g feta cheese
- 50 olives, black, with stone
- 1 clove garlic
- 1 small vegetable onion (s)
- 2 tablespoon olive oil
- 1 teaspoon oregano, dried
- 1 pinch (s) sugar
- some salt and pepper, black from the mill
Print Recipe
Pin Recipe Instructions
- Remove the peel from the onion and the garlic clove. Cut the onion into smaller strips, finely dice the garlic clove.
- Carefully clean the mushrooms, cutting off the stems if necessary. Halve depending on size.
- Cut the feta into small cubes.
- Heat two tablespoons of olive oil in a large saucepan and briefly sauté the onion strips and the garlic cubes together with the tomato paste. Add the gyros and fry everything vigorously. Fry the mushrooms briefly. Add the canned tomatoes with the juice, the chilli sauce and 1/8 liter of water and stir everything in well. Bring to the boil again and season heartily with oregano, salt, a pinch of sugar and black pepper from the mill.
- With the lid closed, let it simmer for about 10 minutes, stirring occasionally. Briefly heat the olives in the soup.
- Arrange the finished soup on soup plates or in large soup bowls and decoratively distribute the feta cubes on top.
- TIP:
- Fresh flatbread or baguette tastes good with it.
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