Tomato soup with roasted ground pork

Name: Tomato soup with roasted ground pork
Yield: 1
Ingredients: 1 Onion; 1 Garlic clove; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 TABLESPOON Oil; 250 g Mett; 1/2 TEASPOON ground cumin; 2 TABLESPOONS Tomato paste; 1 can(s) (850 ml) Tomatoes; 1 glass (400 ml) Vegetable stock; 2 (125 g each) cooking bag 10-minute rice; 3 Stem(s) Parsley; 200 g Schmand

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

1 Onion
1 Garlic clove
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 TABLESPOON Oil
250 g Mett
1/2 TEASPOON ground cumin
2 TABLESPOONS Tomato paste
1 can(s) (850 ml) Tomatoes
1 glass (400 ml) Vegetable stock
2 (125 g each) cooking bag 10-minute rice
3 Stem(s) Parsley
200 g Schmand

Directions

1
##Peel and chop the onion and garlic. For the rice boil 1/2 l salted water. Heat the oil in a pot. Fry the ground pork in it until crumbly. Season with cumin and possibly salt and pepper, take out.
2
Sauté onion and garlic in the frying fat. ##Briefly sauté the tomato puree. Add tomatoes with juice and stock. Bring to the boil and simmer covered for 8-10 minutes. Place rice cook bag in boiling water and cook according to package instructions.
3
Wash the parsley and shake dry. Cut into strips. Add half of the sour cream to the soup, puree finely. Season to taste with salt, pepper and sugar.
4
Heat the ground pork in the soup. Drain the cooking bag, open. Add rice to the soup, arrange. Stir the rest of the sour cream into streaks and sprinkle with parsley.