Goulash soup with sauerkraut

Ingredients for 3 servings:

• 50 g bacon, streaky
• 250 g beef for goulash
• 250 g pork for goulash
• 2 red bell peppers
• 20 g clarified butter
• 1 can of tomato paste
• 2 tomatoes
• 500 g sauerkraut
• 1 onion(s)
• ¾ liter vegetable broth
• 1 bay leaf
• 3 garlic cloves
• ½ tsp caraway powder
• 1 tsp paprika powder
• 2 tbsp cream
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Hearty and easy to prepare

Cut the meat into small pieces. Heat the clarified butter in a casserole dish and brown the meat in two batches over high heat to develop a roasted aroma. Then remove from the pot and keep warm in the oven. Reduce the heat to medium. Dice the bacon, bell peppers, and onion and fry lightly. Add the sauerkraut and brown lightly. Add the meat and any juices that have run out and stir well. Dice the tomatoes and mix in the tomato paste. Pour in 1/3 of the vegetable stock, stir, and season with salt and pepper, crushed garlic, caraway, and paprika. Add the bay leaf, the remaining vegetable stock, and the goulash. Simmer with the lid closed for about 90 minutes. Stir in the cream before serving and season again to taste.