425 g (15 oz) can savoury minced beef
40 g (1 1/2 oz) lard
2 onions, finely chopped
1 large potato, cut into 1 cm (1/2 inch) dice
1 large green pepper, deseeded and cut into chunks
2 teaspoons sweet paprika
2 tablespoons tomato puree
850 ml (1 1/2 pints) beef stock
200 g (7 oz) can sweetcorn, drained
salt and freshly ground black pepper
150 ml (1/4 pint) soured cream
1 tablespoon snipped chives, to garnish

1
Melt the lard in a large saucepan, add the onions and potato and fry gently for about 5 minutes. Add the green pepper and cook for a further 10 minutes, stirring the vegetables occasionally to prevent them from sticking.
2
Sprinkle the paprika into the pan and cook for 1 - 2 minutes. Add the tomato puree and minced beef, stirring with a wooden spoon to remove any lumps. Cook for 5 minutes, then pour in the beef stock and bring to the boil. Lower the heat and simmer for about 15 minutes, until the potatoes are tender.
3
Stir in the sweetcorn, heat through for 1 - 2 minutes, then taste and adjust seasoning if necessary.
4
Pour into warmed individual soup bowls. Top each serving with a swirl of soured cream, sprinkle with the chives and serve at once.