We could eat this soup everyday. It is easy to make and taste really, really good. The original recipe comes from the Swedish chef Marcus Aujaulay, we have made some minor changes.
It works just as well with minced beef.
Minced lamb soup
- 500 g minced lamb (minced beef or pork, soy meat)
- 3-4 Potatoes
- 1-2 Carrots
- Red or white cabbage
- 1 Onion
- 2 Garlic cloves
- 2 tbsp Tomato paste
- 1-2 teaspoons cumin
- 1-2 Bay leaves
- 1 l Beef stock
- Salt and pepper
- Horse radish
Cut the onion and the garlic, fry them in oil and butter. Add the minced meat, the potatoes and carrots cut in pieces.
Add tomato paste, cumin, bay leaves and the beef stock. Let it all boil until the potatoes and carrots are almost done. The last minutes of boiling add the finely sliced cabbage.
Season with salt and black pepper and serve together with yoghurt, chopped parsley and grated horse radish.
Movie: Eaten while watching The Messenger