Goulash soup

Ingredients for 4 servings:

• 400 g beef
• 150 g onion(s)
• 1 clove(s) garlic
• 2 m.-large carrot(s)
• 2 m.-large parsley root(s)
• 2 m.-large tomato(s)
• 1 bunch of parsley
• 200 g potatoes, waxy
• 50 g soup noodles
• 30 g lard
• 2 liters of water, hot
• 25 g sweet paprika powder
• 2 pinches of black pepper
• 2 cloves
• 1 tsp, leveled caraway seeds
• 6 stock cubes
• e.g. paprika paste
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 10 minutes

simple and delicious

Peel and dice the onions. Chop the garlic. Melt the fat, sauté the diced onions until golden brown, then add the garlic, paprika, and pepper. Wash and dry the meat, dice (approx. 15 mm), add to the onions, and brown for about 30 minutes over low heat, stirring occasionally. Trim, wash, and slice the parsley roots and carrots. Chop the tomatoes (discard the seeds). Add the vegetables, cloves, caraway seeds, stock cubes, and some of the parsley to the meat, then add the (hot) water. Cook for about 60-70 minutes. After about 30 minutes, remove the parsley. Peel and wash the potatoes, dice them, and rinse with water. About 25-30 minutes before the end of the cooking time, add them to the soup along with the soup noodles. Season with salt and paprika paste, and serve with the chopped parsley.