Goulash soup

Ingredients for 1 servings:

• 500 g pork goulash
• 1 red bell pepper(s)
• ½ bell pepper(s), yellow
• ½ bell pepper(s), green
• 1 large onion(s)
• 1 can pineapple
• 500 ml vegetable stock
• 500 ml tomato(s), pureed
• 1 liter of water
• salt and pepper
• Paprika powder, sweet
• 1 clove(s) garlic
• some oil
• e.g. chili sauce
• 1 small can of mushrooms
• n. B. Sauce thickener, dark
• 1 cup of cream

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 1 hour; Total time approx. 7 hours 20 minutes

suitable as a party soup

Cut the pork goulash into small pieces, along with half of the onion. Place everything in a bowl and cover with oil. Stir in salt, pepper, paprika, and the garlic clove. Let it sit in the refrigerator for a few hours. Cut the bell peppers into small pieces and dice the other half of the onion. Mix the passata with a little chili sauce, salt, pepper, and paprika. Brown the meat, add the onions, bell peppers, and drained pineapple. Stir in a few spoonfuls of the tomato sauce and 250 ml of water. Add the drained mushrooms and place the pot in the oven at 200°C for 30 minutes. Then remove from the oven, add the remaining tomato sauce and 750 ml of water, and simmer for 30 minutes, stirring occasionally. Finally, add a cup of cream. To achieve the desired thickness, add dark sauce thickener. Reduce further if necessary.