Minced meat soup
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Our series of everyday classics. Flour your ground beef soup with a bold, interesting flavour. Otherwise it will just taste like mince soup.
Ingredients for 8 people
400g minced beef 2 litres of stock 8 potatoes 8 carrots 1 parsnip pepper
Seasonings
1 tbsp butter 1 tsp dried thyme 1 tbsp onion flour 2 tbsp white wine vinegar 1 tsp sugar 2-4 tsp salt
An additional cooking tip: There’s nothing better than sitting in the kitchen and staring at the soup on your plate. So the soup always has to simmer and cook for a good while before you start eating.
Place the minced meat on the stove and remove from the heat.
Place the butter in a saucepan and start to cook. Put the thyme and onion flour in the pan and heat the butter until the mixture is smooth. Add the remaining spices and the stock and bring to the boil.
Peel and chop the spring onions and bring to the boil.
Heat the frying pan. Put the mince on a chopping board and cut it into smaller pieces with a knife. Transfer to the pan and quickly fry the meat until well browned. The pan should be hot. The minced meat does not need to cook completely. Season with a generous grinding of pepper and set aside.
When the vegetables are cooked through, pour the minced meat and its juices from the pan into the soup. Bring the mince soup to the boil again quickly and then cover with a lid and leave to simmer and cool for 15-30 minutes.
minced meat soup Scandinavian meaty
