Piquant soup pot

Name: Piquant soup pot
Cook time: 1 h
Total time: 1 h
Yield: 9
Ingredients: 1 baby onion; 1 can(s) (850 ml) Pineapple pieces; 1 glass (370 ml) Gherkins; 1 glass (370 ml) Tomato-Paprika; 1 can(s) (425 ml) Mushrooms; 2-3 TABLESPOONS Oil; 500 g gem. minced meat; 250 g Pork sausage; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 3 TABLESPOONS Tomato paste; 2 can(s) (400 ml each) Oxtail soup; 1/2 l Vegetable broth; 250 ml Tomato ketchup; 1/2 bunch Parsley

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 9

1 baby onion
1 can(s) (850 ml) Pineapple pieces
1 glass (370 ml) Gherkins
1 glass (370 ml) Tomato-Paprika
1 can(s) (425 ml) Mushrooms
2-3 TABLESPOONS Oil
500 g gem. minced meat
250 g Pork sausage
7-10 Tbsp Salt
7-10 Tbsp white pepper
3 TABLESPOONS Tomato paste
2 can(s) (400 ml each) Oxtail soup
1/2 l Vegetable broth
250 ml Tomato ketchup
1/2 bunch Parsley

Directions

1
Peel and chop 1 onion. Drain the pineapple and collect the juice. Drain cucumbers, peppers and mushrooms. Cut the cucumbers into slices
2
Heat the oil in a pot. Fry the minced meat and minced pork for about 10 minutes at high heat while turning. Fry the onion briefly. Season with salt and pepper. Stir in tomato paste and sauté briefly
3
Deglaze with oxtail soup, broth, 150 ml pineapple juice and ketchup and bring to the boil. Add pineapple, paprika and cucumber. Simmer everything covered for about 30 minutes
4
Heat the mushrooms for about 5 minutes. Season soup with salt and pepper. Wash and chop the parsley and sprinkle over it