Kölsch Fuss

Summary

Ingredients

• 1 ½ kg minced meat, half and half
• salt
• pepper
• Meatsoup
• 6 onion (s)
• 2 glasses mushrooms, each 530 g drained weight
• 2 glasses tomato peppers, 165 g drained weight each
• 500 g peas, frozen
• 1 can pineapple, pieces, 490 g drained weight
• 2 glasses chilli sauce or barbecue sauce, 30 g each
• 1 liter cream
• 0.5 ½ bottle ketchup (curry ketchup), hot, 225 g
• 750 ml water

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Instructions

1. Fry the mince with the finely diced onions, season with salt and pepper.
2. Add the mushrooms with the liquid, the drained tomato peppers and the frozen peas. Then fill up with the pineapple pieces (with liquid), chilli sauce, cream and curry ketchup. Finally add water so that the soup is covered, stir a little. Now let it steep for 1 hour on a low flame and stir every now and then.
3. You can also put the donut covered in the oven and let it steep for about 1 hour at around 200 ° C.

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