Cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Wash the tomatoes, remove the stem, cut in half lengthways and remove the green stem. Halve the halves lengthways and crossways. Wash the red peppers, quarter them lengthways, remove the stalks, grains and the white partitions. Cut the quarters lengthways into thirds and cut across into strips approx. 1 cm wide.
Wash the red peppers, remove the stems, cut in half lengthways, remove the grains and the partitions. Cut the halves crosswise into pieces approx. 1 cm wide.
Dry the fresh or thawed beef goulash with kitchen paper and sprinkle with the flour. Heat 4 tablespoons of the olive oil in a deep pan or wok and fry the beef goulash in 2 portions. Put in a casserole (with a lid).
Add the remaining oil to the pan and stew the prepared ingredients from onions to hot peppers for 5 minutes. Deglaze with the water and simmer for another 5 minutes. Remove from heat, let cool down a bit and puree finely in the blender on the highest setting for 1 minute. Put the puree together with all the ingredients from tomato juice to sage leaves in the casserole with the beef, mix well and simmer for 2 hours with the lid on, stirring occasionally.
Wash and peel the potatoes and add 30 minutes before the end of the soup. Now season the soup with salt and pepper, black, fresh from the mill. If the peppers were too mild, you should add the washed and chopped chilies now. If the soup is very thin, simmer without the lid.
Mix the paprika powder, cornmeal and sour cream homogeneously 10 minutes before the end. Squeeze the optional garlic cloves and stir into the soup with the cream. Distribute the soup on the serving bowls, sprinkle some celery leaves on top, optionally serve with white bread and enjoy.