Goulash soup in a kettle or pot

Ingredients for 8 servings:

• 1 ½ kg beef goulash, e.g. from the ham hock
• 800 g potatoes
• 400 g onion(s)
• 2 carrots
• 3 bell peppers, colored
• 50 g sweet paprika powder
• 1 tsp paprika powder, hot
• 8 tbsp tomato paste
• 500 g tomatoes, chopped
• 1 garlic clove(s), squeezed
• 2 tbsp sugar
• 150 g clarified butter
• 2 tbsp parsley
• 2 tsp marjoram
• 2 strips of organic lemon peel
• 8 grains of allspice
• 2 bay leaves
• 1 tsp caraway seeds
• 10 peppercorns, colored or black
• 2 cloves garlic
• e.g. chili pepper(s)
• 200 ml red wine
• 3 liters of chicken broth, warm
• 2 tbsp tarragon vinegar
• 2 tbsp balsamic vinegar, dark
• 2 tbsp white wine vinegar
• e.g. salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 4 hours; Total time approx. 5 hours

Time-consuming, but with outstanding taste.

Chop the onions and fry them in plenty of clarified butter. Stir the onions constantly and fry them gently over low heat for about half an hour until they are nicely browned. Now add 1 crushed garlic clove, the sugar, and the tomato paste and fry for about 2-3 minutes. Add the paprika and fry for another minute, stirring constantly. Then deglaze with the three vinegars and then with the red wine, then bring to a boil briefly. Add the chopped tomatoes and about half of the chicken stock to the kettle and simmer for another 30 minutes. Place the marjoram, allspice berries, bay leaves, lemon zest, peppercorns, caraway seeds, and garlic in a spice bag, tie it with kitchen string, and place it in the kettle. It’s best to secure it to a pot handle with the kitchen string. Add the parsley and the beef goulash, cut into 1 cm pieces, to the kettle and simmer for at least 2.5-3 hours. Stir regularly and gradually add the remaining stock, depending on your taste and consistency. During this time, chop the carrots, potatoes, and bell peppers. Add the carrots 1 hour before the end of the cooking time. Add the potatoes and bell peppers about 0.5 hour before the end of the cooking time. Finally, if necessary, season with salt and pepper and remove the spice bag from the goulash soup. If you like it a little spicier, you can add chili peppers to the spice bag at the beginning of cooking. Please be sure to adhere to the long cooking time. This gives the goulash its beautiful brown-red and dark color. We prepare this goulash soup in a kettle on a gas grill. It can also be cooked over a campfire or in a pot on the stove. We serve the goulash soup with baguette.