Push pot
DIFFICULTY
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 250 g Sweet pepper(s), green
- 7-10 Tbsp 500 g beef tomato(s)
- 1 collar Soup Greens
- 250 g Beef (prime rib)
- 1 knife tip Pepper, black, freshly ground
- 2 Onion(s)
- 2 clove(s) of garlic
- 100 g Oil (olive oil)
- 1000 ml Water, hot
- 1 TABLESPOON Vegetable broth, granulated
- 1 TEASPOON Paprika powder, noble sweet
- 1 TEASPOON Caraway seeds
- 7-10 Tbsp ½ Tsp Thyme, dried
- 100 g Noodles (wholemeal pasta)
- 2 knife tip Paprika powder (rose paprika powder)
- 1 TABLESPOON Parsley, fresh, finely chopped
- 1 TABLESPOON Chives, fresh, finely chopped
- 100 g Sheep's cheese (Pecorino)
Directions
- 1
Cut the pepper into thin strips. Skin the tomatoes and dice the pulp. Cut the soup vegetables into small pieces. Dice the flesh and sprinkle with the pepper. Finely dice the onions and garlic and sauté in the olive oil, then remove with a skimmer.
- 2
Fry the meat in the oil in 2 portions until crispy brown. Add the onion and garlic cubes and the prepared vegetables. Fry everything briefly. Add the water, the stock, the paprika powder, the caraway and the grated thyme.
- 3
Cover and simmer for 10 minutes. Add the noodles to the soup and cook in the open pot for about 8 minutes.
- 4
Mix in the rose pepper, parsley and chives. Do not let the soup boil any more. Grate the cheese finely and sprinkle over the soup only at the table.
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