For the soup:

To serve:

  • Sour cream 150.0 ml
  • Flat leaf Parsley 2.0 g
  1. For the soup:

    • Heat the oil then add the minced beef then brown for 7-8 min.
    • Remove from the heat and drain the beef to remove any excess fat.
    • Pour the soup into the pan and add the beef then bring to a simmer for 5 min.
  2. To serve:

    • Chop the parsley and stir into the soup.
    • Remove the soup from the heat and pour into serving bowls.
    • Garnish with sour cream.