Goulash Soup (extra Fine)

The preparation

1. The meat, onions, tomatoes, garlic and peppers are first cut into bite-sized pieces.

Before and preparing the meat

1. Take a soup kettle or, like me, a cast iron pot with a capacity of at least 5 liters. They put the Butaris in here and heat it at the highest level. Now add the onion and garlic first. As soon as this color has taken off from below, place the meat in the middle of the cauldron. The link to the magic oil: >>>>> Magic oil from Biggi`s witch kitchen
2. Season the meat with salt and pepper and the magic spice. Now fry the meat all around. The link to the magic spice >>>>> magic spice from Biggi`s witch kitchen
3. Now add the meat stock. The tomato paste can also be added now and is stirred in well. Reduce the heat to half after 5 minutes.
4. Now the vegetable stock is added to the meat and stewed for 3 hours with the lid closed. Check the pan from time to time, stir and fill up with a little water if necessary. The pot should always be 2/3 full. After about half the time, the tomatoes are also added to the peppers. Hold back a few bits for the ready-made soup.

Prepare the soup

1. 3 Eggs are mixed with a little flour, salt and condensed milk. Then they are baked in the pan to make an egg cake. After it has turned golden yellow on both sides, cut it into even, thin strips. The remaining 2 eggs are hard boiled and then cut into slices.

Finish the soup

1. Use a ladle to get the meat out of the cauldron and chop it up very well. Leave a few pieces a little larger than the soup. Now bring the soup to the boil again, season to taste and puree.

The serving

1. as an example see pictures. Or in soup plates – fill the bottom with some meat, tomato and ice cream strips and pour on the soup. Chives on top – done

Bon appetit and culinary greetings your Biggi ♥