Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 400 g pork belly, smoked
- 3 large onion (s)
- 3 can (s) tomato (s), each 850 ml
- 1 cup sour cream or sour cream
- 2 cups sweet cream
- 6 teaspoons sugar
- 3 teaspoons salt
- 4 tablespoon oil
- Black pepper from the mill
- Tabasco
- some lemon juice
- some nutmeg, grated
Print Recipe
Pin Recipe Instructions
- Remove the rind from the bacon, use the food processor to make a fine farce and fry it with the oil in a (steam) cooker until crumbly until no more fat comes out.
- Finely chop the onions in the machine, add to the farce and stew a little (do not brown). Puree the tomatoes (each can individually) in the machine and add 1 teaspoon of salt and 2 teaspoon of sugar as a base seasoning per can. Pour through a sieve (ideally “Flotte Lotte”), add to the sausage meat and onions and stir.
- Cook in the pressure cooker for about 30 minutes. Let cool down a bit and only then stir in sour and sweet cream. Caution, if the heat is too high, there is a risk of clotting!
- Season to taste with Tabasco, pepper, lemon juice and nutmeg. If necessary, season with a little sugar and salt.
- Tip: Serve with croutons and possibly a crème fraîche on top.
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