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| Estimated Times |
Preparation time: 10
Cooking time: 45
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Ingredients
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servings
| 300 | g | Potatoes |
| 1 | pcs. | Onion(s) ~75 g |
| 300 | g | Diced beef |
| 1 | tbsp | Rape seed oil ~13.7 g |
| 2 | tsp | Paprika ~4 g |
| 1 | tsp | Caraway seeds ~2 g |
| 2 | dl | Water ~200 g |
| 1 | pcs. | Beef stock cube ~10 g |
| 2 | can(s) | Chopped tomatoes ~800 g |
| 1 | pcs. | Red bell pepper ~120 g |
| 0.5 | tsp | Sea salt ~2.8 g |
| 1 | pinch | Black Pepper ~0.4 g |
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Directions
Peel and dice the potatoes and onions.
Fry the meat and onion in a pan. Add the paprika and caraway seeds.
Add the water, stock cube, potatoes and tomato to the pan and cook for approx. 15 mins.
Dice the pepper.
When the soup has cooked for 15 mins., add the pepper and allow to simmer for a further 5 mins.
Season with salt and pepper.
Tip
Serve with bread (optional).
Nutritional data
621 Kcal Per Serving
F: 30 g, P: 39 g, C: 51 g, DF: 8 g
1,242 Kcal (68 Kcal/100 g)
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