Oven Soup

5 from 6 votes
Prep Time 20 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 25 minutes
Course Dinner
Cuisine European
Servings 4 people


oven soup

  • 1 Red peppers
  • 1 Green peppers
  • 1 Peppers yellow
  • 4 Landjäger sausages
  • Rapeseed oil to taste
  • 1 kg Mixed goulash
  • 3 Onions
  • 1,5 tsp Dried marjoram
  • Salt, gourmet pepper, paprika powder to taste
  • 1 kl. Can Tomato paste
  • 1,5 liter Water hot
  • 1 large can Tomatoes
  • 2 tbsp Vegetable broth - powder
  • Parsley to taste


  • Clean and wash the pepper mix and cut into strips. Then cut the Landjäger sausages into slices. Take a large saucepan and heat the rapeseed oil in it. Put the sausage slices in and fry them vigorously, remove them again and place in a bowl, set aside.
  • Pat the goulash dry and cut into smaller pieces. Peel and roughly dice the onions. Then fry vigorously in portions in the frying fat. Add the onions and paprika mix and continue to fry for a few minutes (5) while turning. Now season the whole thing with marjoram (dried), salt, gourmet pepper and paprika powder.
  • Preheat the oven to 175 degrees top / bottom heat. Stir, stir in tomato paste and sauté briefly. Then dust with wheat flour & sweat it too. Add hot water and the canned tomatoes with the juice. While stirring in or * vegetable stock powder and bring to a boil.
  • Let everything stew in it for about 2 hours. Shortly before the end, add the fried Landjäger slices. Stir and season again if necessary, season to taste. Add the freshly chopped parsley. Take deep bowls or plates, pour in and serve immediately.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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