Budapest goulash soup

Ingredients for 4 servings:

• 300 g lean beef
• 2 onions
• 1 garlic clove(s)
• 150 g potatoes
• 1 bell pepper(s), red
• 100 g mushrooms
• 2 tbsp oil
• 400 g tomatoes, pureed
• 500 ml tomato juice
• 300 ml broth
• 2 tsp spice mix for goulash
• 1 tsp paprika powder, hot
• 1 tsp marjoram
• ¼ tsp caraway seeds
• Salt
• 1 bell pepper(s), green

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the beef, pat dry, and cut into small cubes. Peel the onions and garlic. Slice the onions into rings and crush the garlic. Peel the potatoes, halve and trim the bell peppers. Wash them along with the potatoes and dice both. Wash and quarter the mushrooms. Heat the oil in a soup pot. Add the meat and fry well. Add the vegetables and potatoes and sauté. Pour in the tomatoes, tomato juice, and broth, add the spices, and simmer covered for about 30 to 40 minutes. Season the soup to taste and serve with fresh farmhouse bread, if desired.