Paprika and Beef Soup with Feta

Ingredients

• 2 onions
• 2 cloves garlic
• 2 red bell peppers
• 2 tbsp olive oil
• 250 g beef mince
• Salt
• Pepper
• 2 tsp smoked paprika
• 2 tsp sweet paprika
• 15 g durum wheat semolina (1 tbsp)
• 700 ml vegetable broth
• 250 g feta cheese
• 0.5 bunch mixed Mediterranean herbs (e.g. basil, thyme, rosemary)
• 10 g chives (0.5 bunch)
• 60 g ajvar (pepper paste; jar)

Instructions

1. 1.

   Peel and finely chop the onions and garlic. Wash, clean, and dice the bell peppers.

2. 2.

   Heat 1 tbsp of oil in a pot and brown the beef mince over medium-high heat until crumbly. Season with salt, pepper, 1 tsp smoked paprika, and 1 tsp sweet paprika. Remove the meat from the pot and set aside.

3. 3.

   Add the remaining oil to the pot and sauté the onions and garlic over medium heat until translucent. Add the diced bell peppers and mix with the remaining paprika powder. Stir in the semolina and sauté for 1 minute. Pour in the broth and simmer on low heat for about 15 minutes.

4. 4.

   Meanwhile, cut the feta into cubes. Wash, dry, and chop the herbs. Roll the feta cubes in the herbs. Wash, dry, and roll the chives into rings. Add ajvar and 100 g of feta to the soup and purée until smooth. Stir in the beef mince, reheat, and season the soup with salt and pepper. Fill 4 deep bowls with the soup and sprinkle with the remaining feta and chives.