Paprika Soup

For the bell pepper soup, first wash, peel and finely dice the peppers and potatoes. Peel and finely dice the onion and garlic.

Heat half of the butter and sauté onion and garlic in it. Add the diced potatoes, pour in the soup and simmer for 10 minutes.

Remove the potatoes, add the peppers and simmer for 3 minutes. Take out half of the peppers. Puree the rest of the soup. Add passata, crème fraîche, peppers and potatoes back in and heat again. Season with sugar, paprika powder, salt and pepper.

Dice the meatloaf and fry in the remaining butter. Finely chop the chives. Add liver cheese cubes to the paprika soup and serve sprinkled with chives.

Preparation Tip:

If you don't like meatloaf, you can make the bell pepper soup without it.

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