Coloured pumpkin-cabbage soup

Name: Coloured pumpkin-cabbage soup
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Onions; 2 TABLESPOONS Oil; 500 g Pork goulash; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Curry; 3-4 Tsp clear broth (instant); 750 g White cabbage; 500 g fresh pumpkin or 250-300 g carrots; 2 red peppers; 2-3 TABLESPOONS Soy sauce; 1 pinch Sugar; 7-10 Tbsp a little vinegar; 1 collar Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Onions
2 TABLESPOONS Oil
500 g Pork goulash
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Curry
3-4 Tsp clear broth (instant)
750 g White cabbage
500 g fresh pumpkin or 250-300 g carrots
2 red peppers
2-3 TABLESPOONS Soy sauce
1 pinch Sugar
7-10 Tbsp a little vinegar
1 collar Parsley

Directions

1
Peel the onions and cut them into narrow slices. Heat the oil in a pot. Sauté the goulash in portions. Season with salt, pepper and curry. Add the onions to the meat and fry.
2
Deglaze with 1 litre of water, bring to the boil. Dissolve stock in it. Stew meat covered for 40-50 minutes. Meanwhile clean the cabbage and cut out the stalk. Wash the cabbage and cut into coarse strips. Peel pumpkin, remove seeds. Cut the pumpkin into cubes. Clean and wash the peppers and cut them into large pieces. Add the vegetables to the meat halfway through the cooking time and cook with them. Season stew with salt, pepper, soy sauce, sugar and possibly vinegar.
3
Peel pumpkin, remove seeds. Cut the pumpkin into cubes. Clean and wash the peppers and cut them into large pieces. Add the vegetables to the meat halfway through the cooking time and cook with them. Season stew with salt, pepper, soy sauce, sugar and possibly vinegar. Wash parsley, dab dry and chop finely. Sprinkle over the stew before serving