Potato and Pepper Soup with Minced Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), floury cooking
- 3 peppers, colored
- 500 g minced meat, mixed
- 3 carrot (s)
- 1 leek
- 4 tomato (s)
- 1 vegetable onion (s)
- 2 cloves garlic
- 1 ½ liter vegetable stock
- 1 teaspoon, heaped paprika, hot
- 1 teaspoon, heaped paprika powder, noble sweet
- 1 teaspoon, heaped lovage, dried
- 1 teaspoon, heaped marjoram, dried
- salt and pepper
- oil
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and carrots and cut them into cubes. Clean the leek and cut into rings, wash and dice the tomatoes.
- Chop the cloves of garlic and onion and sauté with a little oil in a large saucepan. Add the minced meat and fry briefly. Add the leek, carrots, bell pepper and potatoes and stir-fry for about 5 minutes. Then add the tomatoes and paprika powder, deglaze with the vegetable stock and bring to the boil.
- Cook with the lid closed and over medium heat for approx. 45 minutes, stirring occasionally. Now add the marjoram and lovage, stir well and cook for another 10-15 minutes. Season with salt and pepper and serve hot.
- Tip:
- If you like it a little thicker, you can thicken the soup with flour. If you like, you can also add a few mushrooms (fresh or from the glass) with the vegetables.
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