Summary

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

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Instructions

1. Peel the potatoes and carrots and cut them into cubes. Clean the leek and cut into rings, wash and dice the tomatoes.
2. 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.
3. 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.
4. Tip:
5. 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.