Goulash soup for parties

Ingredients for 12 servings:

• 3 kg beef, lean
• 100 g lard or other fat for frying
• 2 kg vegetable onions
• 7 garlic cloves
• salt and pepper
• Caraway seeds
• marjoram
• 50 g paprika powder, hot
• 2 tbsp tomato paste, concentrated
• 2 cans of tomatoes, peeled
• 1 kg potatoes
• 5 bell pepper(s), red
• 1 bunch parsley, chopped
• 2 bay leaves
• 2 cloves
• 1 tsp caraway seeds
• 1 tsp fennel seeds
• 1 tsp curry
• 1 tsp thyme
• 1 tsp oregano
• 60 peppercorns
• 5 liters vegetable broth, hot

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Spicy party soup for many guests

Cut the beef into small cubes and season well with salt, pepper, paprika, caraway, and marjoram. Finely chop the onions and press in the garlic cloves. Heat the lard in a very large pot and sauté the onions and garlic cloves until translucent, then dust with paprika. Stir well to prevent burning. Add the tomato paste and deglaze with 200-300 ml of hot vegetable stock. Allow the stock to reduce slightly. Add the meat pieces and braise for about 30 minutes. Open the canned tomatoes, chop the tomatoes, and add them to the meat with their juices. Allow to reduce again. During this time, peel and dice the potatoes and dice the bell peppers. Add to the soup along with the parsley, bay leaves, and cloves, and top up with the remaining stock. Simmer over very low heat for 3 hours. Meanwhile, crush the caraway, fennel, curry, thyme, cloves, peppercorns, and oregano in a mortar. Stir this spice into the soup half an hour before serving. Only then should you season to taste with salt, pepper, and a pinch of hot paprika, if desired.