Midnight Soup Recipe
Midnight Soup Recipe – Mitternachtssuppe
This Midnight Soup Recipe is one of the many traditional German meals served for New Year’s Eve. It is a very popular dish on New Year’s Eve for several reasons. First, it is easy to prepare and store in the freezer long before the big event. Secondly, it is spicy which is a perfectly complements to a night of drinking. Thirdly, it is quick and easy to warm up and serve which is a big plus on a cold night after celebrating in the streets with fireworks. Finally, it is just so good!
Just heat this delicious soup and it is practically a meal in itself. Serve it with some crackers, chips, or bread and start the New Year the easy way. Or should I say, The Oma Way! —and after celebrating in the streets with fireworks, that’s a big plus on a cold night.
Ingredients for Midnight Soup Recipe:
- 600 g (21 oz) of lean ground beef (10% fat)
- 300 g (10.58 oz) onions
- 400 g (14 oz) of bell pepper (in a variety of colors)
- 400 g (14 oz) of canned kidney beans
- 170 g – 200 g (6 oz – 7oz) of tomato paste (170g – 6 oz)
- ½-1 fresh jalapeño pepper OR fresh chili pepper
- 3 cloves of garlic
- 1250 ml (1.32 qt) of water
- 350 ml (12 oz) of red wine
- 3 cubes of vegetable bouillon
- 1 teaspoon of salt
- 2 tablespoons of olive oil
- 2 tablespoons of English double cream OR crème fraîche
Wash the peppers and chili pepper, cut in half, remove the seeds and cut into small pieces. Peel the onions and cloves of garlic and chop using a food mill or dice with a knife.
Heat the oil in a saucepan. Add the diced or chopped onions and the diced cloves of garlic and fry until transparent. Add the ground beef to the saucepan, stir to mix with the onions and roast until lightly browned. Once browned, add the diced peppers and diced chili peppers to the saucepan and stir until all ingredients are mixed. Add the tomato paste, wine, and the water to the saucepan, stir thoroughly. Drain the canned beans in a colander and add them to the soup. Add 1 teaspoon of salt and sprinkle the cubes of vegetable broth on top of the soup and stir, until the cubes are dissolved. Bring the soup to a boil turn the heat down and let it simmer for about 30-40 minutes. Make sure to stir the soup from time to time.
When finished cooking, turn the heat off and stir the English cream or crème fraîche into the soup, until the cream is dissolved. Season the soup with some paprika and salt to your linking.
Note: If you like you can add some potatoes. Wash, peel, and cut potatoes in small pieces. Using a separate saucepan boil the potatoes for about 10-12 minutes and add them to the finished soup.