Hungarian goulash soup

Ingredients for 6 servings:

• 1 kg goulash (beef)
• 3 onions, diced
• 3 bell peppers, green and red, diced
• 1 can tomato(s) (Pizza tomatoes), unseasoned
• n. B. Salt
• 2 tbsp paprika powder, sweet
• 2 tbsp paprika powder, rose hot
• ½ tube(s) tomato paste
• ¼ liter red wine, dry
• 1 ½ liters vegetable broth
• 500 g potatoes, diced
• 1 tsp marjoram
• ½ tsp caraway seeds
• 50 g soup vegetables (frozen)
• 4 tbsp oil
• e.g. pepper, ground

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

original

First, fry the goulash in batches in hot oil and keep warm, reserving the cooking juices. Then braise the meat briefly with the diced onions, bell peppers, soup vegetables and tomato paste. Add the pizza tomatoes and season with salt, pepper, paprika, marjoram and caraway. Deglaze with red wine and the cooking juices, cover and simmer for 45 minutes at a low heat. Now add the vegetable stock and the diced potatoes, bring to a boil briefly, and simmer covered for another 45 minutes. Season the soup to taste and add more salt, pepper and paprika if desired. Serve the soup hot with white bread. Tip: The soup is best prepared the day before, as it tastes even better reheated the next day.