South Tyrolean goulash soup

Ingredients for 4 servings:

• 60 g vegetable onion(s), brown
• 2 medium-sized garlic cloves
• 4 m.-large tomato(s), fully ripe
• 1 m.-large bell pepper(s), red
• 2 Pepper, red, long, medium to hot
• 600 g beef goulash, lean, fresh or frozen
• 3 tbsp wheat flour type 405
• 6 tbsp olive oil
• 300 g water
• 300 g tomato juice
• 16 g chicken broth, granulated
• 1 tsp black pepper, freshly ground
• 4 bay leaves
• 2 tbsp oregano, fresh or frozen
• 1 tbsp rosemary, fresh or frozen
• 4 small sage leaves, fresh or dried
• 4 m.-sized potatoes, mainly waxy
• 2 tbsp paprika powder, sweet
• 2 tsp cornstarch
• 60 g sour cream
• 2 small chili peppers, green, fresh or frozen, optional
• 2 medium-sized garlic cloves, optional
• 8 slice(s) baguette(s), toasted, optional
• n. B. Celery leaves
• n. B. almond flakes
• 2 tsp sour cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

A festive soup as a primo piatto. Served with toasted bread as a main meal.

Trim both ends of the onions and garlic cloves, peel, and roughly chop into pieces. Wash the tomatoes, remove the stems, halve lengthwise, and remove the green core. Halve the halves lengthwise and crosswise. Wash the red bell peppers, quarter lengthwise, and remove the stems, seeds, and white membranes. Cut the quarters into thirds lengthwise and crosswise into strips approximately 1 cm wide. Wash the red chili peppers, remove the stems, halve lengthwise, and remove the seeds and membranes. Cut the halves crosswise into pieces approximately 1 cm wide. Dry the fresh or thawed beef goulash with kitchen paper and sprinkle with flour. Heat 4 tablespoons of olive oil in a deep pan or wok and brown the beef goulash in two batches on all sides. Transfer to a Dutch oven (with a lid). Add the remaining oil to the pan and fry the prepared ingredients, from onions to peppers, for 5 minutes. Deglaze with the water and simmer for another 5 minutes. Remove from the heat, let it cool slightly, and then puree in a blender on high for 1 minute until smooth. Add the puree to the beef in the casserole dish along with all the ingredients, from tomato juice to sage leaves. Mix well and simmer with the lid on for 2 hours, stirring occasionally. Wash and peel the potatoes and add them to the soup 30 minutes before the end of the cooking time. Season the soup with salt and pepper. If the peppers were too mild, add the washed and finely chopped chilies at this time. If the soup is very thin, continue simmering uncovered. 10 minutes before the end of the cooking time, mix the paprika, cornstarch, and sour cream until smooth. Crush the garlic cloves (optional) and stir them into the soup with the cream. Ladle the soup into serving bowls, sprinkle with some celery leaves, and serve with white bread if desired. Enjoy.