Chilli soup with sauerkraut

Name: Chilli soup with sauerkraut
Cook time: 1 h
Total time: 1 h
Yield: 7
Ingredients: 2 Federation Spring onions; 1/2-1 chili pepper; 7-10 Tbsp or some chili powder; 3 TABLESPOONS Oil; 1 kg mixed mince; 7-10 Tbsp salt, black pepper; 3 TABLESPOONS Tomato paste; 1 can(s) (850 ml) Sauerkraut; 1-2 TEASPOONS Sweet peppers; 3-4 Tbsp Vegetable broth (instant); 1/2 bunch Parsley; 150 g Fresh cream; 75 g grated gouda

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 7

2 Federation Spring onions
1/2-1 chili pepper
7-10 Tbsp or some chili powder
3 TABLESPOONS Oil
1 kg mixed mince
7-10 Tbsp salt, black pepper
3 TABLESPOONS Tomato paste
1 can(s) (850 ml) Sauerkraut
1-2 TEASPOONS Sweet peppers
3-4 Tbsp Vegetable broth (instant)
1/2 bunch Parsley
150 g Fresh cream
75 g grated gouda

Directions

1
Clean and wash the spring onions and chillies. Seed the chilli. Cut spring onions and chili into rings. Heat the oil in a casserole. Fry the minced meat in it until crumbly. Season with salt and pepper. Fry spring onions and chili. Stir in tomato paste and sweat it on
2
Chop the sauerkraut slightly. Add to the mince and braise everything for about 5 minutes. Season with salt, pepper and paprika. Deglaze with about 1 1/4 l water. Bring to the boil, stir in stock and simmer for 20-30 minutes
3
Wash and chop the parsley. Season soup to taste, add crème fraîche as a blob. Sprinkle with parsley and cheese
4
Drink: cold beer