Zucchini Yogurt Soup with Fried Tartare
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g minced meat (tartare)
- 2 zucchini
- 1 liter beef broth, strong
- 1 large onion (s)
- 1 clove garlic
- 1 bunch parsley
- 1 cup natural yogurt
- Lemon juice
- Olive oil for frying
- salt and pepper
- possibly beef broth, granular
Print Recipe
Pin Recipe Instructions
- Finely dice the onions, finely chop the garlic, divide the zucchini into not too coarse cubes.
- Fry the onions and garlic in a little olive oil. Add the tartar and brown all over. Add the zucchini cubes and sauté briefly. Top up with bouillon as desired. Simmer on a low flame for about 10-12 minutes until the zucchini is done but not mushy.
- In the meantime, chop the parsley.
- Take the saucepan off the stove, stir in the yoghurt, season with salt, possibly grained beef broth, lots of pepper and lemon juice to taste. Add the parsley.
- Tip: You can also make this soup without yogurt. Of course, you can also use ground beef instead of tartare.
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