Spicy Zucchini Soup

Peel and finely dice the onions and garlic. Wash thyme and shake dry.Sauté onions, garlic and 2 sprigs of thyme in 1 tablespoon oil. Add 200 g brunch and dust with flour. Gradually stir in broth and simmer for about 5 minutes.Wash and clean zucchini, cut in half lengthwise and slice. Wash, quarter, clean and dice bell bell pepper. Cook the vegetables in the soup for about 5 minutes on a gentle heat. Season with salt, pepper and paprika. Remove thyme sprigs.Cut meat into thin slices and brown on both sides in remaining oil shortly before serving, season with salt and pepper. Arrange meat in portions on top of soup. Deglaze the roast with sherry and remaining brisket and pour over the meat. Dust with paprika powder to taste.

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