You can recreate this spicy soup in no time
Soups often have the reputation of being purely winter dishes. But a vibrant red bowl is just as perfect for spring or cooler summer days. When the usual vegetable soups start to feel repetitive, this version brings a breath of fresh air to the table. We use an ingredient that's usually found alongside grilled food.
- 2 red onions
- 2 cloves of garlic
- 1 red bell pepper
- a neutral vegetable oil
- 400g minced beef
- 700 ml vegetable broth
- 250 g Ajvar (medium hot)
- 150 g herb-flavored processed cheese
- 80 g crème fraîche (a little more for serving)
- 1 tsp smoked paprika powder
- 1 1/2 tsp chili flakes
- some fresh parsley (optional, to taste)
- Salt and pepper (to taste)
- fresh flatbread (optional, to taste)
- Peel the onions and garlic cloves and dice them. Wash the bell peppers, remove the seeds and dice them.
- Heat enough oil in a large pot. Brown the ground beef over medium-high heat for 4-5 minutes, breaking it up into crumbles, until evenly browned.
- Add the diced onion to the ground meat and sauté for about 2 minutes. Then add the bell pepper and garlic and sauté for another 2-3 minutes.
- Deglaze everything with the broth and bring it to a brief boil.
- Put the ajvar, herbed processed cheese, and crème fraîche into the pot and season with paprika and chili flakes. Let it simmer over medium heat for 10 minutes, until the soup has thickened.
- Wash the parsley and tear it into small pieces,
- Season everything with salt and pepper.
- Serve the soups in bowls with 1 teaspoon of crème fraîche in the center of each. Sprinkle with parsley and enjoy with fresh flatbread.
Recipe for Ajvar soup
You might know the red spice paste primarily as a spread or dip. Using it as a base for a soup might sound unusual at first. The great advantage of this method is the enormous time saving. Ajvar already has a deep and complex flavor that you would otherwise have to roast and simmer vegetables for hours to achieve. So you save yourself many steps and still get a dish that tastes like it was prepared over a long period of time.
In Southeast European cuisine, paprika paste is a true cultural treasure. Its production has a particularly long tradition in Serbia and North Macedonia. As soon as the paprika harvest begins in late summer and autumn, the vegetables are roasted in large quantities over an open fire. The intense heat chars the skin, making the flesh wonderfully soft. At the same time, the paprika develops an intense sweetness and the characteristic smoky aroma that later defines the soup.
After roasting and peeling, the bell peppers are slowly simmered. Very often, eggplant is added to the pot, as it gives the paste a particularly velvety texture. A little oil, salt, and occasionally garlic round out the mixture. The long simmering draws out the water from the vegetables and concentrates the flavor. Depending on the type of bell pepper used, the result can be mild, slightly spicy, or quite hot. For the soup, simply choose the level of spiciness that appeals to you most.
Traditionally, ajvar is served with grilled meat or sausages. In our recipe, it acts as a flavor carrier, blending with fresh ingredients. First, you brown ground meat thoroughly, creating a savory base. Onions, fresh garlic, and diced red bell peppers add texture and extra freshness to the dish. The ajvar then provides a smooth consistency and a smoky note. To make it wonderfully creamy, you stir in processed cheese and crème fraîche. The dairy products balance the subtle acidity of the bell peppers and give the soup a beautifully rich flavor.
Want to try more soups? Then be sure to check out our Taco Soup, Mango Coconut Soup, or Autumnal Pumpkin Gazpacho.
