Zubereitung

Cut the soup vegetables into slices. In a saucepan, fry the onions for 5 minutes until they are really brown. Add the tomato paste. Add the rest of the soup vegetables to the pot and sauté for another 5 minutes. Deglaze with stock and red wine and let everything simmer for about 30 minutes. Then press the vegetables through a sieve and return the dark sauce to the pot. Stir in the cornstarch and bring to the boil again briefly. Refine with salt and the dark chocolate. For full flavour, add the myAROMA pepper and cinnamon flavour at the end. The sauce goes perfectly with meat and vegetables.