Spicy beef soup with vegetables

Ingredients for 4 servings:

• 600 g beef goulash
• 1 large onion(s)
• 4 medium-sized garlic cloves
• 1 tbsp coriander seeds
• 6 m.-large tomato(s)
• 2 tbsp tomato paste
• 100 g pepper, mild to medium hot
• 3 small red chili peppers
• 20 g ginger root
• 1 liter coconut water
• 16 g beef broth powder
• 2 tbsp paprika powder, sweet
• 1 tsp cardamom powder
• 1 tsp cumin powder
• 2 lettuce leaves
• 2 kaffir lime leaves
• 4 cloves
• 4 cm cinnamon stick(s)
• 2 stalks of lemongrass
• n. B. Palm oil, premium quality
• 2 tbsp red wine vinegar
• n. B. Caramel coloring
• Salt
• 2 large potatoes, waxy
• 2 m.-sized carrot(s)
• 2 Pepper, red, long, mild
• 1 spring onion(s)
• 1 small leek(s)
• n. B. sour cream, 1 tbsp per serving
• n. B. Celery leaves
• flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours

A gulai that looks like goulash soup, but tastes completely different. Recipe from Bali, Indonesia. Original title: Gulai Sapi Sayuran.

The soup base can be frozen in portions, but the filling should generally be fresh. Brown the beef cubes all over in palm oil in two batches. Halve the onions and garlic lengthwise, trim both ends, peel, and slice into approximately 2 mm thick slices. Wash all fruits and vegetables. In a small pan, toast the coriander seeds without oil until fragrant. Immediately remove from the heat and from the pan. For the blender: Remove the stems from the tomatoes, trim the tops, quarter lengthwise, remove the green core, and cut into thirds crosswise. Remove the stems from the red chilies, halve lengthwise, remove the seeds, and cut the halves crosswise into approximately 1 cm wide pieces. Cut the small red chilies into thirds crosswise, leaving the seeds and discarding the stems. Wash, peel, and thinly slice the ginger. Defrost frozen goods. Place the prepared vegetables, coriander seeds, and tomato paste in a blender with half of the coconut water, the beef broth, and the powdered spices. Blend at full speed for 2 minutes until smooth. Wash the fresh lemongrass, remove the tough stalk at the bottom, discard any brown or wilted leaves, and use only the white to light green parts. Cut these into approximately 10 cm long pieces. Remove the outer, green leaves if necessary. Gently crush the bottom half of the pieces with a hammer, leaving the stem intact. Fry the onions in a 3-liter casserole dish with plenty of sunflower oil until translucent, then add the garlic slices and fry until the first onions or garlic pieces begin to turn light brown. Deglaze with the broth from the blender, add the beef pieces, the remaining coconut water, and the remaining spices. Simmer with the lid on for 3 hours, stirring occasionally. In the meantime, prepare the ingredients for the vegetable garnish. Peel the potato and carrot and chop into walnut-sized pieces. Cut the red pepper diagonally into approximately 1 cm wide pieces. Leave the seeds and discard the stem. Cut the spring onion and leek crosswise into approximately 2 cm wide pieces. After 3 hours, add the prepared vegetable garnish. Simmer uncovered for 30 minutes until tender, allowing the broth to thicken slightly. Add the red wine vinegar, season with salt, and add a dash of caramel to intensify the color. Divide among serving bowls, garnish as desired, and serve with white rice.