Summary

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

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Instructions

1. Clean the soup greens, peel, wash, drain and cut into fine strips.
2. Peel and dice the garlic and onions.
3. Melt the butter or margarine, sauté the garlic and onion cubes until translucent.
4. Add soup greens and sauté.
5. Add the minced meat and fry, crushing the meat lumps with a fork.
6. Chop the tomatoes a little and add to the minced meat, stir well and bring to the boil.
7. Pour in tomato juice, bring to the boil briefly and cook the soup for about 15 minutes over medium heat.
8. Season with salt, pepper, brandy and sugar.
9. Rinse the dill and parsley, pat dry, pluck the leaves from the stalks and chop finely. Add the chopped herbs to the soup.
10. Stir in the creme fraiche (do not let it boil anymore) and serve the soup immediately.