Tomato soup with roasted ground pork

Name: Tomato soup with roasted ground pork
Cook time: 30 min
Total time: 30 min
Yield: 4
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
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

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. Sweat tomato paste briefly. Add tomatoes, juice and stock. Bring to the boil, cover and simmer 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.