Turkey goulash soup with ajvar

Ingredients for 7 servings:

• 1.2 kg goulash (turkey goulash)
• 1 vegetable onion(s)
• 5 bell peppers, colored
• 250 g mushrooms, brown
• 1 ½ kg potatoes, floury
• salt water
• 1 jar Ajvar, mild
• 1 can of chopped tomatoes (medium can)
• 2 liters of chicken broth
• salt and pepper
• Paprika powder, sweet
• some chili powder
• Sugar
• 4 tbsp tomato paste
• some oil
• possibly cornstarch
• possibly water to mix the cornstarch
• possibly herbs

Instructions

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

Peel the potatoes and cut them into small cubes. Boil them in a large pot of salted water until soft. Slice the onions into thin, short strips, as well as the bell peppers. Cut the meat into bite-sized pieces. Heat a large soup pot over high heat, add a little neutral oil, and sear the meat, not too coarsely diced, in batches if necessary. Season everything with salt, pepper, and paprika. Add all the vegetables and mushrooms and sizzle for about 5 minutes. Add the tomato paste and mix thoroughly, then sprinkle with a little paprika and season with chili powder. Pour in the broth, canned tomatoes, and ajvar. You can, of course, increase or decrease the amount of liquid as desired. Simmer the soup gently for about 30-45 minutes; the meat will soften relatively quickly. Add the potatoes and season to taste with pepper, a little more chili powder, and a pinch of sugar. If the soup is too thin for you, you can bring it to a rapid boil and thicken it with cornstarch mixed with a little water. If you like, you can add herbs. I like to add some marjoram and chives.