Strong Goulash Soup

Preparation – snipping

1. Cut the beef (this time no goulash but high-quality Hüferscherzl) into small bite-sized cubes – bacon into small cubes – onion into coarse wedges – garlic into small cubes – potatoes into medium cubes – carrots into slices – defrost tomato juice (I turn it off in summer Juice my ripe, raw tomatoes and freeze them in portions – the Bolognese is also cooked in reserve in summer and then used here … if you don’t have it, you can take tomato juice from the can and instead of the Bolognese you can just use the minced meat with onion Roast vigorously

preparation

1. Sweat the onion in plenty of oil – then add the bacon and the garlic – gradually add the pieces of meat and fry them – then add all the vegetables and finally the potato cubes – pull the pot away from the fire and stir in the paprika (paprika becomes slightly bitter and spicy if it is roasted too much!)
2. Next, add tomato juice, tomato paste and Bolognese – season with marjoram, caraway seeds and salt and pour the strong beef soup on top – now place the bay leaves on top (do not stir them anymore so that they can be easily found and removed afterwards) – the whole thing simmer gently on a very low flame for about 1 hour
3. Now the sausages are added and some raw potatoes are grated and added (so that the soup gets a chubby binding) – now let it simmer for another 10 minutes – finally, bubble Maizena with a little cold water and sour cream and add it to the soup Stir in (instead of Maizena you can also use sauce thickener) – bring to the boil again briefly and let the soup thicken