Minced Meat – Tomato – Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 bunch soup greens
- 1 clove garlic
- 2 onions)
- 50 g butter or mararine
- 250 g minced beef
- 1 can tomato (weight 800g)
- 250 ml tomato juice
- Salt and freshly ground pepper
- 1 pinch (s) sugar
- 2 tablespoon brandy
- 0.5 ½ bunch dill
- 150 g crème fraîche
- 0.5 ½ bunch parsley
Print Recipe
Pin Recipe Instructions
- Clean the soup greens, peel, wash, drain and cut into fine strips.
- Peel and dice the garlic and onions.
- Melt the butter or margarine, sauté the garlic and onion cubes until translucent.
- Add soup greens and sauté.
- Add the minced meat and fry, crushing the meat lumps with a fork.
- Chop the tomatoes a little and add to the minced meat, stir well and bring to the boil.
- Pour in tomato juice, bring to the boil briefly and cook the soup for about 15 minutes over medium heat.
- Season with salt, pepper, brandy and sugar.
- Rinse the dill and parsley, pat dry, pluck the leaves from the stalks and chop finely. Add the chopped herbs to the soup.
- Stir in the creme fraiche (do not let it boil anymore) and serve the soup immediately.
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