Summary

Ingredients

• 500 g minced meat, mixed
• 3 sausages (Pfefferbeisser, thin sausages)
• 1 leek stick (s)
• 2 carrot (s)
• 5 medium potato (s)
• 150 g beans, reen
• 0.25 ¼ celeriac
• 1 large onion (s)
• 2 cloves garlic)
• 1 bunch parsley
• 2 liters water
• 2 tablespoon stock, grained
• 4 tablespoon oil
• salt and pepper

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Instructions

1. Fry the minced meat very spicy in a large saucepan in the hot oil. After a short time, add the sliced chilli peppers. Continue frying until the bottom of the pan is lightly browned and the minced meat is also well browned. Add the diced onion and chopped garlic, season with salt and pepper and continue to fry for a short time. Use the spatula to loosen the crusts from the bottom without damaging the pan. Deglaze with plenty of water (approx. 1 liter) and add the granulated stock.
2. Add the sliced carrots and leek, diced potatoes and celery, halved beans and chopped parsley. Now fill up to a good 2 liters with water.
3. Cover everything and let it simmer on a low heat until the potatoes are cooked, stirring occasionally. The longer it cooks, the tastier and stronger the soup will be. Of course don`t overdo it! Let it simmer for 30-45 minutes on a low heat and then let it simmer a little longer on the switched off hotplate. Skim off any foam, season to taste and serve.