Season the meat with mustard, salt and pepper and fry until spicy.
Chop the soup vegetables into small pieces. Remove the meat from the pan and fry the soup vegetables in it.
When the vegetables have taken on a nice color, gradually deglaze with grape juice.
Add tomato paste, fry and deglaze with vegetable stock.
Put everything in a saucepan and simmer over medium heat for about 1 1/2 to 2 hours.
The soup vegetables can then be pureed and the sauce can be passed through a sieve. Alternatively, you can leave the consistency.
It was accompanied by red cabbage and potatoes. After the red cabbage has boiled, toss it in a little butter.
Enjoy your meal!
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