Minced beef and vegetable soup with bread
A hearty tomato soup with minced beef, potatoes, carrots and pepper – a Swedish Thursday classic that fills up the whole family. Served with bread and butter. Roll the mince into small meatballs and it becomes meatball soup.
- 45 minTime
- 27 minHands-on
- 4Portions
- ≈ 34 krper portion
- 630kcal per portion
Ingredients for 4 portions
- 400 gBeef mince
- 1Yellow onion
- 2 clovesGarlic
- 1 tbspRapeseed oil
- 400 gPotato, waxy
- 2Carrots
- 1Bell pepper, red
- 2 tbspTomato paste
- 1 tspPaprika
- 400 gCrushed tomatoes
- ≈ 1 lWater
- 2 cubesBeef stock, cubes
- 1 tspThyme, dried
- to tasteSalt
- to tasteBlack pepper
On the side
- 8 slicesBread
- 2 tbspButter
Method
- Peel and chop the onion and garlic. Peel the potatoes and carrots and cut them into 1 cm dice. Deseed the pepper and dice it.
- Brown the mince in the oil in a large saucepan over a high heat, breaking it up with a spatula. Add the onion and garlic and fry for a couple of minutes more.
- Stir in the tomato paste and paprika and fry for a minute. Add the potatoes, carrots and pepper, pour in the crushed tomatoes and water and crumble in the stock cubes. Add the thyme and bring to the boil.
- Simmer the soup with the lid on for about 20 minutes, until the potatoes and carrots are tender.
- Butter the bread while the soup simmers.
- Season the soup with salt and pepper and serve it hot with the bread and butter.
The cost is estimated from Swedish grocery prices.
