Spicy goulash soup

Ingredients for 4 servings:

• 2 onions
• 2 cloves garlic
• 500 g potatoes
• 500 g goulash, mixed beef and pork, approx.
• 2 tbsp oil (sunflower oil)
• 2 tbsp tomato paste
• 1 can of tomatoes, peeled (approx. 800 g)
• 2 tbsp vegetable broth
• 500 ml water
• 1 jar tomato pepper, quartered (approx. 720 g)
• 1 can of young carrots (approx. 720 g)
• 1 pack of mixed rolls for baking
• salt and pepper
• Paprika powder
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Peel the onions and garlic, then crush the garlic. Peel and wash the potatoes, then dice them along with the onions. Pat the goulash dry and chop the pieces slightly smaller. Heat the oil, add the goulash, and fry. Add the onions and garlic and fry as well. Add the potatoes and sauté. Add the tomato paste, peeled tomatoes, and vegetable stock, pour in 500 ml of water, bring to a boil, and simmer covered for about 90 minutes. Drain the tomato peppers and carrots. Cut the tomato peppers into strips, add both to the goulash, and heat through. Bake the bread rolls according to the package instructions. Season the goulash soup with salt, pepper, paprika, and cayenne pepper, and serve with the bread rolls.