Ingredients:

  • 1 pound (450 g) ground beef (preferably lean)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cups (950 ml) beef broth
  • 2 cups (475 ml) whole milk
  • 2 tablespoons (30 ml) tomato paste
  • 2 teaspoons (10 g) Worcestershire sauce
  • 1 teaspoon (5 g) smoked paprika
  • Salt and pepper to taste
  • 1 cup (100 g) shredded cheddar cheese (plus extra for garnish)
  • 1/2 cup (120 g) dill pickles, diced (optional)
  • Fresh parsley or chives for garnish

Instructions:

  1. In a large pot over medium heat, add ground beef. Cook until browned, about 5-7 minutes. Drain excess fat.
  2. Add diced onions, carrots, and celery to the pot. Sauté for 5-6 minutes until softened.
  3. Stir in minced garlic, smoked paprika, and tomato paste. Cook for another 1-2 minutes until fragrant.
  4. Pour in the beef broth and milk. Stir well to combine. Bring to a simmer.
  5. Add Worcestershire sauce, salt, and pepper to taste. Adjust seasoning as needed.
  6. Stir in shredded cheddar cheese until fully melted and incorporated.
  7. Ladle soup into bowls and sprinkle with extra cheese, diced pickles, and garnish with fresh herbs.