Goulash soup

Ingredients for 4 servings:

• 50 g lard
• 250 g onion(s)
• 4 tbsp paprika powder, sweet
• 2 tbsp paprika powder, rose hot
• ¼ liter of water
• 250 g beef
• 250 pork
• 1 can of tomatoes
• 2 garlic cloves, more to taste
• 2 bell peppers, red
• 250 g potatoes, semi-firm
• 2 carrots
• 2 pairs of sausages, Debreziner (or other hearty Mettwurst)
• salt and pepper
• Sugar
• Caraway powder
• marjoram

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Spicy and hearty – just right for cold winter days or New Year’s Eve

Here’s how: Heat the lard in a large pot and fry the diced onions briefly until translucent. Sprinkle the paprika over it, braise briefly (don’t let it burn, or it will become bitter!), then add 1 ladle of water. Brown the diced meat in it. Mash the canned tomatoes with a fork and add them along with the crushed garlic, diced bell peppers, and the spices. Pour in the remaining water and braise for about 45 minutes. Peel the potatoes and carrots and cut them into cubes or slices, add them, and cook for another 20 minutes. Slice the Debreziner or other Mettwurst sausage and heat it in the pot. (If you don’t like Mettwurst, simply omit it.) Tip: The caraway not only adds to the soup’s great flavor but also makes it more digestible with all the onions. I always use ground caraway because I find the caraway seeds unpleasant; especially when you bite into them or have them between your teeth. The onions and paprika must NEVER be allowed to brown or roast! This will give them an unpleasant, bitter taste.