Paprika cream soup with roasted minced meat

Name: Paprika cream soup with roasted minced meat
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 big onion; 1 Garlic clove; 2 large red peppers; 1 TABLESPOON Oil; 250 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS Rose peppers; 1 TABLESPOON Flour; 4 TABLESPOONS Ajvar (Paprika preparation; glass); 100 g Whipped cream

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 big onion
1 Garlic clove
2 large red peppers
1 TABLESPOON Oil
250 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS Rose peppers
1 TABLESPOON Flour
4 TABLESPOONS Ajvar (Paprika preparation; glass)
100 g Whipped cream

Directions

1
Peel and chop onion and garlic. Clean, wash and roughly dice the peppers. Heat the oil in a pot. Fry the minced meat in it until crumbly. Season with salt, pepper and 1 teaspoon rose paprika, take out.
2
Sauté onion, garlic and paprika in hot frying fat. Season with salt, pepper and 1 teaspoon rose paprika. Dust with flour and sauté briefly. Stir in Ajvar and just 3⁄4 l water, bring to the boil. Cover and simmer for about 10 minutes.
3
Puree the soup with a hand blender and season to taste. Stir in half the cream. Serve with minced meat flakes and the rest of the cream.