Gyros Soup

Name: Gyros Soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Onions; 1 can(s) (425 ml) black beans; 2-3 stem(s) Marjoram; 2 TABLESPOONS Oil; 12 discs Salami; 600 g Gyros meat (seasoned ready to cook, from the butcher); 1 l Vegetable broth; 2-3 TEASPOONS Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Onions
1 can(s) (425 ml) black beans
2-3 stem(s) Marjoram
2 TABLESPOONS Oil
12 discs Salami
600 g Gyros meat (seasoned ready to cook, from the butcher)
1 l Vegetable broth
2-3 TEASPOONS Cornstarch
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Peel onions and cut them into rings. Pour the beans into a sieve, rinse and drain. Wash the marjoram, shake dry. Pluck the leaves from the stalks and chop them except for something to garnish.
2
Heat the oil in a casserole dish. Fry the salami in it for 3-4 minutes while turning it until it is crispy. Add the gyros and onion rings to the hot frying fat and fry vigorously while turning. Deglaze with stock, add beans and chopped marjoram, bring to the boil and simmer for 8-10 minutes
3
Mix the starch with a little water, thicken the simmering soup slightly, simmer again for about 1 minute. Season with salt, pepper and some sugar, arrange in bowls, add salami and garnish with marjoram. Tastes good with brown bread