Metaxa Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 13 hrs 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pork fillet (s)
- some olive oil
- 1 teaspoon oregano
- 0.5 teaspoon ½ paprika powder, noble sweet
- 0.5 teaspoon ½ basil, finely chopped
- 0.5 teaspoon ½ thyme, finely chopped
- 1 pinch (s) marjoram, dried
- 1 pinch (s) rosemary, dried, ground
- 2 cups whipped cream
- 400 ml water
- 4 teaspoons meat broth
- 300 ml metaxa
- 1 pinch (s) aniseed powder, as desired
- 400 ml tomato ketchup, or tomato puree
- 2 teaspoons balsamic vinegar, white
- 1 lemon (s), juice it
- 2 teaspoons honey
- 2 cloves garlic)
- 2 red pepper (s)
- 1 vegetable onion (s)
- 50 g butter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the pork tenderloin into small strips. Fry well in a saucepan with a little olive oil, then season with a little salt and pepper, oregano, paprika, basil, thyme, marjoram and rosemary. Pour in the whipped cream and let it steep overnight in a cool place.
- The next day, boil 400 ml of water with the meat stock. Add the metaxa, a pinch of anise, tomato ketchup or tomato puree and the balsamic vinegar. Bring to the boil again briefly.
- Drain the pickled meat through a sieve, collect the cream and mix it with the tomato stock. Stir in the lemon juice, bring to the boil briefly and season the soup with honey.
- Finely chop the garlic, cut the bell pepper and green onion into strips. Melt the butter in a pan and sweat the vegetables briefly, then add to the soup together with the meat. Cook everything over low heat for about 45 minutes. The soup shouldn`t boil! Season to taste with a little salt and pepper.
- The metaxa soup tastes best when it is left to rest for a day after completion and then reheated.
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