Spicy kettle goulash soup

Ingredients for 8 servings:

• 1 ½ kg beef
• 4 onions
• Oil, for frying
• 2 tbsp paprika powder, sweet
• 2 ½ liters of meat broth
• Salt
• pepper
• 1 can of tomatoes, peeled
• 1 tsp marjoram
• 2 bay leaves
• 3 cloves
• 1 kg potatoes (waxy or mostly waxy)
• 1 bell pepper(s), green
• 2 bell peppers, red
• Paprika powder, hot to taste

Instructions

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

spicy goulash soup with peppers and potatoes

Cut the beef into pieces and sear in batches, season with salt and pepper, and keep warm. Finely slice three onions, peel the fourth onion, and stick the bay leaves and cloves onto the onion (this makes it easier to find the cloves and bay leaves). Fry the onion rings until golden brown and dust with paprika. Add the meat and deglaze with the stock. Stir in the tomatoes and their juices, marjoram, and the skewered onion. Let the soup simmer with the lid on for about 1.5 hours. When the meat is tender, remove the skewered onion, peel and dice the potatoes, trim the bell peppers, dice them or slice them into strips, add everything to the soup, and cook until the potatoes are tender. Season the soup to taste with salt, pepper, and paprika, thickening it a little if necessary. Serve with a piece of baguette. It always tastes better reheated.