Preparation (about 50 min):
Mix minced meat with 120 g onions, finely diced curd cheese, egg, garlic, lemon zest, parsley and chives, season with salt and pepper. Form small balls from the quantity and fry in hot olive oil, add thyme sprig for flavoring.
Sauté the remaining onion cubes in hot olive oil until translucent, add paradeis pulp, sauté briefly, extinguish with red grape juice, fill with veal stock and vegetable soup, add potato cubes, add mushrooms, bring to a boil, stir gently, add paprika powder, add grated thyme and season with salt and pepper, add diced peppers and add the meatballs, infuse.
Arrange the stew in an ovenproof dish, spread sour cream evenly over it, sprinkle with chives and bring to the table in the dish.
Our tip: It is best to use fresh herbs for a particularly good aroma!