Goulash soup

Ingredients for 4 servings:

• 900 g beef (young bull rump or neck)
• 2 large carrots
• 7 onions
• 50 g celeriac
• 3 bell peppers, red
• 1 small leek
• 4 small mushrooms
• 4 large potatoes
• 500 ml beef stock
• 500 ml vegetable stock
• 3 garlic cloves
• 5 tbsp oil
• salt and pepper
• Paprika powder, sweet
• 1 tsp caraway seeds
• ½ tsp cumin powder
• 1 tbsp tomato paste
• 1 chili pepper(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 3 hours; Total time approx. 15 hours 30 minutes

Cut the vegetables into 1.5 cm cubes, the meat into 2.5 cm cubes, and the potatoes into 2.5 cm cubes. Brown the vegetables (except the potatoes) in a cast-iron pot with a little oil over an open fire. Remove the pot and brown the meat, adding a little more oil if necessary. Add all the vegetables, chili pepper, caraway seeds, and finely chopped garlic. Add the tomato paste, salt, pepper, and paprika and sauté briefly, but do not let it burn. Deglaze with both stocks, adding a little more water if necessary until everything is covered. Cook with the lid closed for 3-4 hours. After 1.5 hours, add the potatoes, stirring frequently to prevent sticking. If the liquid decreases, top up with a little water and taste the broth, adding more salt if necessary. When the meat is nice and tender, season with pepper, salt, caraway seeds, and cumin. It’s best to let it rest overnight and reheat later; that’s when it tastes best.