Goulash soup

Ingredients for 4 servings:

• 1 kg goulash, mixed (beef and pork)
• 500 g onion(s)
• 1 pepper, to taste
• 1 gr. can/n tomato(s) of 800 g each
• 3 tbsp clarified butter
• 4 tbsp tomato paste
• 1 ½ liters of meat broth, fresh or instant
• 250 ml red wine
• 2 tsp paprika powder, hot
• salt and pepper
• Paprika powder
• 500 g potatoes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

also as a filling soup with potatoes

In a large pot, fry the goulash cubes in batches in clarified butter. Remove from the pan and set aside. Peel the onions, halve them, and slice them into “half rings.” Sauté the onions until golden brown, then sprinkle with paprika. Sauté only briefly, otherwise it will become bitter. Stir in the tomato paste, deglaze with the red wine, and bring to a boil. Pour in the meat broth and bring to a boil. Add the meat, roughly chop the tomatoes, and add their juices. Add the chili peppers and season lightly with pepper and paprika. Cover and simmer on low heat for 1.5-2 hours. Season with salt, pepper, and paprika to taste, and serve. For a filling soup, add the diced potatoes for the last 30 minutes. The soup should be slightly thickened. If it’s too thin, grate 1-2 potatoes and add them to the soup 30 minutes before the end of the soup.