Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. The metaxa soup tastes best when it is left to rest for a day after completion and then reheated.