for 4 person

Vegetables

300 g	potatoes
200 g	carrots
1	onion
1	garlic clove

Meat

500 g	beef ragout
2 tbsp	white flour

	clarified butter, for frying
½ tsp	salt

Soup

3 tbsp	sweet paprika
2 tbsp	tomato puree
1 tsp	salt

1 ½ dl	red wine
6 dl	meat bouillon
1 tin	cherry tomato
1	bay leaf
4 tbsp	sour single cream

How it's done

Vegetables

Peel the potatoes and carrots, thinly slice the onion, press the garlic cloves.

Dice the potatoes and carrots.

Meat

Flour the meat.

Heat the clarified butter in a pan, brown the meat in batches for approx. 5 mins., season with salt, then remove.

Heat a little clarified butter in the pan. Sauté the onion and garlic for approx. 5 mins.

Soup

Add the potatoes, carrots, paprika, tomato puree and meat to the pan, season with salt and cook briefly.

Pour in the wine and stock, add the tomatoes along with the juice and bay leaf, bring to the boil. Cover and braise over a low heat for approx. 2 hrs., stirring occasionally. Serve the soup in bowls, top with sour single cream.

Show complete recipe