Goulash soup à la Koelkast

Ingredients for 6 servings:

• 600 g goulash, half and half
• 375 g onion(s)
• 2 tbsp oil
• 150g bacon
• 1 bunch of soup vegetables
• 2 garlic cloves
• 3 carrots
• salt and pepper
• 1 point tomatoes, pureed, approx. 500 ml
• 1 liter beef broth (alternatively chicken broth), preferably home-cooked
• 3 bell peppers
• 1 pinch(s) of sugar
• 1 jar red wine
• 2 tsp paprika powder

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 15 minutes

Heat the oil and brown the meat thoroughly (preferably in batches to allow sufficient browning). Remove from the pan and keep warm. Peel and dice the onion and brown it in the remaining frying fat along with the bacon, cut into strips. Wash, peel, and dice the soup vegetables and add them to the pan and fry. Peel and dice the garlic and add them. Peel and dice the carrots and add them too. Simmer everything together for a few minutes. Now add the meat back in and season with salt and pepper. Pour in the passata and stock, season with paprika, sugar, and red wine, and simmer on low heat for 2-2.5 hours. After about 2 hours, add the finely diced bell peppers and finish cooking. Season to taste and serve.