Mince beef soup

This winter warmer soup is especially perfect for those cold, cosy days. This is a very Finnish style soup of basic runny liquid base, with all the ingredients as bitesize chunks, rather than those thick, puréed soups. I personally quite like these kind of soups, because you can see and taste the ingredients separately. This soup contains a lot of healthy root vegetables, and doesn’t actually require a lot of cooking itself, most of the work goes to chopping the vegetables. This recipe makes a big soup, which is perfect. I think homemade soups are a little bit like curry, in a way that they seem to taste even better the next day. Also, the great thing about this kind of food is that you are not restricted to follow the ingredients too strictly, but can add other ingredients too. My recipe will be ever so slightly peppery-hot, if you don’t like any heat in your food you might want to leave out the white pepper, or reduce the amount.

1 onion, finely chopped
250g mince beef
1.2kg potatoes
1/4 tsp salt
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp paprika
1/2 tsp allspice
1.5 litres beef stock click here for homemade recipe
1 large parsnip (200g)
2 small turnips (200g)
300g swede
1/2 large leek, finely chopped
3 bay leaves
2-3 dl frozen peas
(1 tsp salt if necessary, to taste at the end. I tend to use sea salt for this)

1. Fry the onions in vegetable oil in a pan, until starting to get translucent. Add the mince beef and mix with the onions. Add the spices, and fry until cooked. During the cooking process, keep braking into small pieces.

2. Take about a quarter of the potatoes, and peel and chop into small pieces. Boil in the stock, covered, until cooked, then mash them.

3. While the potatoes are boiling, peel and chop all the other root vegetables into small, bite size cubes. Add to the stock and mashed potatoes, together with the bay leaves.

4. Peel and cut the remaining potatoes into small pieces, and add to the soup. Lastly, add the finely chopped leek, peas and the mince beef.

5. Cook until all vegetables are cooked. After all the ingredients have been added this should only take about 10 more minutes, depending on the size you’ve cut your potatoes.

6. Check the taste, and add the salt if required.

Author: luxlifefinn

Lover of good food. Fine dining as a hobby, home cooking as a passion.

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