Goulash soup spicy and refined

Ingredients for 6 servings:

• 3 m.-sized onion(s)
• ½ bell pepper(s), red
• 2 clove(s) garlic, squeezed
• 6 small gherkins
• 4 cubes of beef broth
• 2 ¼ liters of water
• 400 g goulash meat, mixed pork and beef
• 3 tbsp balsamic vinegar, dark
• 1 jar red wine, dry
• 1 tube(s) Tomato paste
• 2 cans tomatoes, chopped
• 3 tsp, strained mustard, medium hot
• 3 tsp, sautéed marjoram, dried
• 3 tsp, stripped thyme, dried
• 1 jar sweet paprika powder
• 4 tsp, leveled salt and pepper, black
• 3 tsp, leveled sugar
• 2 tsp, levelled honey
• 1 small chili pepper(s), e.g. cayenne or similar

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Sauté the onions with the chopped bell pepper, garlic, and the finely chopped gherkins for 15 minutes. Meanwhile, dissolve the broth in 2 1/4 liters of water. Then add the meat, previously cut into 1-2 cm cubes, and sear for about 4-5 minutes. Deglaze with the balsamic vinegar and add the beef broth, red wine, tomato paste, chopped tomatoes, mustard, honey, sugar, marjoram, thyme, and the chili pepper (chopped with the seeds), and stir well. Season with salt, pepper, and sugar. Add more balsamic vinegar if desired. There are no limits to the spiciness, so you can vary the amount of chili. Simmer the soup for 20-30 minutes, or until the meat is tender, and serve hot. This goulash soup is also perfect as a midnight soup to wake everyone up! It also freezes very well, making it a great way to prepare it in advance!