Goulash soup Kuta Bali

Ingredients for 8 servings:

• 1.2 kg beef for goulash, lean
• 500 g onion(s)
• 400 g tomato peppers, red
• 500 g tomatoes, fully ripe
• 8 Pepper, red, long, mild
• 4 small chili peppers, red
• 8 m.-sized garlic cloves, fresh
• 1 tbsp, leveled cumin powder
• 5 cm cinnamon stick(s)
• 50 g beef broth powder
• 6 m.-large bay leaves, dried
• 250 g tomato paste
• 800 g coconut water
• 4 tbsp sunflower oil
• 2 tbsp soy sauce, dark
• 8 m.-large potatoes, waxy
• 4 medium-sized carrots
• 2 large tomato peppers, red
• 8 m.-sized garlic cloves, fresh
• 400 g sour cream
• e.g. sesame, white
• e.g. celery leaves, fresh or frozen
• n. B. flowers and leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 3 hours 20 minutes; Total time approx. 3 hours 45 minutes

A kind of Viennese goulash soup, exotic, spicy, and hot. For flavor reasons, this recipe should not be cooked for a smaller number of servings. Recipe from Bali, Indonesia.

Trim both ends of the onions, halve lengthwise, peel, and slice crosswise into thin rings. Wash the tomato peppers, quarter them lengthwise, and remove seeds, septa, and stems. Cut into approximately 1 cm pieces. Wash the tomatoes, remove the stems, peel, quarter, deseed, and halve lengthwise and crosswise. Remove the stems from the peppers, wash them, halve them lengthwise, deseed, and slice crosswise into thin strips. Wash the chilies, slice crosswise into thin rings, leaving the seeds on and discarding the stems. Trim both ends of the garlic cloves, peel them, and press them through a garlic press. Mix the tomato paste with the coconut water. Halve larger pieces of beef. Heat the sunflower oil in a 4-liter covered casserole dish and sauté the onions until translucent. Add the beef pieces and brown them all over. Deglaze with the coconut broth and add the ingredients, from tomatoes and peppers to bay leaves. Bring to a boil while stirring. Simmer with the lid on for 3 hours, stirring frequently to prevent burning. In the meantime, wash the vegetables and peel if necessary. Quarter the potatoes lengthwise and then cut them into thirds crosswise. Cut the carrot into slices about 5 mm thick. Halve the peppers lengthwise, remove the stems and seeds, cut lengthwise into strips about 1 cm wide, and then cut these lengthwise into 2 cm long pieces. Add to the soup along with the dark soy sauce and stir in. Simmer uncovered for 20 minutes, stirring occasionally. Season to taste with the pressed garlic and sour cream, and serve. Note: The soup base can be frozen in portions; it will keep in the freezer for 6 months without any loss of flavor.