Spicy goulash – vegetable soup

Ingredients for 4 servings:

• 1 large onion(s)
• 1 can pineapple (445 ml)
• 3 stalk(s) leeks
• 1 kg goulash, mixed
• 1 tbsp tomato paste
• 1 large can of peeled tomatoes (850 ml)
• ½ liter instant broth
• salt and pepper
• Paprika powder, sweet
• 2 tbsp vinegar (white wine vinegar)
• 1 bunch of parsley
• some marjoram, fresh

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Roughly dice the onion. Drain the pineapple, reserving the juice. Cut the pineapple rings into pieces. Trim, wash, and slice the leek. Pat the meat dry with some kitchen paper. Cut into smaller pieces if necessary. Place the meat, onions, leek, tomato paste, and pineapple in a roasting pan. Add the tomatoes, 100 ml of pineapple juice, and stock. Season with salt, pepper, and paprika, and mix everything together. Cover the roasting pan and place it in a preheated oven (top/bottom heat: 175°C / fan: 150°C / gas mark 2) and cook the soup for about 3 hours. Season the soup again with salt, pepper, and vinegar. Pick and finely chop the parsley and marjoram leaves, except for a few for garnishing. Sprinkle the soup with herbs and serve garnished. The soup can also be prepared in a Roman pot.