Asian beetroot goulash soup

Ingredients for 6 servings:

• 2 large onions
• 500 g beef goulash
• 3 tbsp oil
• some salt and pepper
• some sugar
• 2 tbsp flour
• 1,250 ml water
• 500 g beetroot, fresh
• 4 medium-sized carrots
• 1 can coconut milk, 400 ml
• 2 stalk(s) lemongrass
• 1 piece(s) ginger, fresh, approx. 30 g
• 1 chili pepper(s)
• 2 lime(s), organic
• 1 bunch of coriander leaves
• 150 g crème fraîche
• 15 g cornstarch
• curry powder
• Coriander powder
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

something different, heartwarming on cold winter days

For the soup, peel and finely dice the onions. Pat the meat dry and cut into approximately 2.5 cm cubes. Heat the oil in a large pot and brown the meat in batches on all sides. Season with salt and pepper, then remove from the pan. Brown the onions in the hot frying fat. Add the meat again. Sprinkle with flour and sweat briefly. Add approximately 1 1⁄4 l of water and bring to a boil. Cover and simmer for approximately 1 1⁄2 hours. Peel and wash the beets and carrots. Tip: Wear disposable gloves, as the beets will stain. Cut the beets into approximately 2 cm cubes and the carrots into slices. 20–25 minutes before the end of the cooking time, add them to the meat along with the coconut milk and cook. Meanwhile, to make the Asian gremolata, score the lemongrass and remove the tough outer leaves. Chop the softer inside very finely – coarsely chopped it can be a bit too woody. Peel the ginger and chop it very finely. Clean the chili pepper, cut it lengthwise, wash it, and chop it finely. Wear disposable gloves here too. If you don’t like it too hot, you can deseed the chili. Wash the lime in hot water, pat it dry, and finely grate the zest. Wash the coriander, shake it dry, pick off the leaves, and chop them. Mix everything together. Halve the lime and squeeze the juice. Season the goulash soup with salt, pepper, curry powder, coriander, a pinch of sugar, and lime juice. Thicken with the cornstarch if necessary and bring back to the boil. Serve the soup with crème fraîche and the gremolata. Serve with rice or baguette.