Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 1 can pineapple, sliced or diced
- 1 small Jar onion (s) (silver onions)
- 1 glass tomato peppers (370 ml)
- 2 tablespoons oil
- 750 g minced meat, mixed
- 1 tablespoon tomato paste
- 2 bags oxtail soup or goulash soup (for 3 / 4l liquid)
- 0.5 ½ bunch chives
- Salt and pepper, whiter
- 0.5 ½ lemon (s), add the juice
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Drain the pineapple, collect the juice, cut the pineapple into pieces. Drain the silver onions and tomato peppers.
- Heat the oil in a saucepan, stir-fry the minced meat. Season with salt, pepper and paprika. Add tomato paste and fry with it. Add the pineapple, pickled onions and tomato peppers. Pour in the pineapple juice and 1 1/4 l cold water.
- Stir in soup powder and bring to the boil. Simmer over medium heat for about 10 minutes.
- Wash the chives, shake dry and cut into rolls. Season the soup with lemon juice, salt, pepper and paprika.
- Sprinkle with chives.
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