Oven soup

Ingredients for 6 servings:

• 500 g beef (goulash meat)
• 1 vegetable onion(s)
• 300 g leek
• 1 can pineapple
• 5 tbsp pineapple juice
• 1 can of tomato paste
• 500 ml broth
• Salt and pepper, white
• Paprika powder
• 2 tbsp vinegar (white wine vinegar)
• 2 tbsp parsley
• 1 can of tomatoes

Instructions

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

Oven-baked soup is wonderfully easy to prepare and can be left to simmer for up to two hours. This makes it ideal for parties. Preheat oven to 175°C (350°F). Chop the raw goulash (or a mixed version) into the pot, if desired. Roughly dice the onion and place it on top. Clean the leek, cut it into rings, and place it on top of the onions. Cut the pineapple into chunks and add it. Pour the pineapple juice, canned tomatoes with their juice, and tomato paste over the soup. Top with broth. Mix everything thoroughly and season with salt, white pepper, paprika, and white wine vinegar. Cover and simmer for about two hours on the middle rack of an oven preheated to 175°C (350°F). It’s okay if the oven-baked soup stays in the oven longer. Just before serving, sprinkle fresh chopped parsley over the soup.