Szeged goulash soup

Ingredients for 4 servings:

• 2 onions
• 600 g pork goulash
• 2 tbsp oil
• 2 tbsp tomato paste
• 1 tsp sweet paprika powder
• 1 tsp paprika powder, hot
• 1 tsp caraway seeds
• 2 bay leaves
• 2 juniper berries
• 600 g potatoes
• 1 can sauerkraut, 425 ml
• 4 tbsp sour cream
• salt and pepper
• 1 ½ liters of water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

Cut the onions into strips and the meat into smaller cubes. Heat the oil in a large pot and fry the meat for about 6 minutes. Add the onions and fry for about 5 minutes. Sauté the tomato paste in it and season the meat with salt and both paprika powders. Add 1 1/2 liters of water, the caraway seeds, bay leaves, and juniper berries and bring to a boil. Cover and simmer for about 1 1/2 hours. Peel and dice the potatoes. Drain the sauerkraut in a sieve and add it to the soup along with the potatoes about 45 minutes before the end of the cooking time and cook. Season the soup with salt and pepper. Serve with sour cream.