Hungarian-style beef goulash soup

Ingredients for 2 servings:

• 500 g beef goulash
• 2 tbsp olive oil
• 2 onions
• 2 garlic cloves
• 3 bell peppers, green, red, yellow
• 250 g mushrooms, brown
• 1 tbsp, heaped tomato paste
• 1 tbsp, heaped soup vegetables, dried
• 1 tbsp, heaped lovage
• 6 small bay leaves
• 2 tsp Himalayan salt
• 2 pinch(s) black pepper, freshly ground
• 1 tsp, heaped paprika powder, hot
• 1 tsp cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

spicy, hearty soup, our own creation

Heat the oil in a pan and brown the meat. Peel and dice the onions, and add them. Add the tomato paste and sauté. Pour in 1 liter of water and bring to a boil. Season with the Himalayan salt, black pepper, hot paprika, bay leaves, dried soup vegetables, and lovage. Simmer with the pan covered for about 75 minutes. Peel and dice the garlic. Wash the peppers, quarter them, remove the cores, and cut the flesh into strips. Trim the mushrooms, remove the cut edges, and quarter the mushrooms. Add everything to the pan and simmer for another 15 to 20 minutes. Add a little more water if needed. Mix the cornstarch with 100 ml of water, add to the soup, and stir to thicken it.