Farmer Goulash Soup

Name: Farmer Goulash Soup
Cook time: 2 h
Total time: 2 h
Yield: 11
Ingredients: 325 g Vegetable Onion; 750 g Carrots; 100 g streaky smoked bacon; 1.5 kg lean neck of pork in one piece; 1 can(s) (850 ml) Mushrooms (whole heads); 1.2 kg Potatoes; 4-5 Tbsp Oil; 3-4 Bay leaves; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Sweet peppers; 2-3 TABLESPOONS Tomato paste; 50 g Flour; 1 can(s) (850 ml) peeled tomatoes; 1750 ml Vegetable broth (instant); 4 (à 100 g) Vienna sausage or Krakauer; 1 pinch Sugar; 1/2 bunch Parsley; 7-10 Tbsp Sour cream and caraway

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 11

325 g Vegetable Onion
750 g Carrots
100 g streaky smoked bacon
1.5 kg lean neck of pork in one piece
1 can(s) (850 ml) Mushrooms (whole heads)
1.2 kg Potatoes
4-5 Tbsp Oil
3-4 Bay leaves
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Sweet peppers
2-3 TABLESPOONS Tomato paste
50 g Flour
1 can(s) (850 ml) peeled tomatoes
1750 ml Vegetable broth (instant)
4 (à 100 g) Vienna sausage or Krakauer
1 pinch Sugar
1/2 bunch Parsley
7-10 Tbsp Sour cream and caraway

Directions

1
Peel and roughly dice the onion. Peel, wash and slice the carrots. Finely dice bacon. Wash and dice meat. Drain mushrooms. Peel potatoes, wash thoroughly and dice coarsely.
2
Leave bacon in a large casserole dish until crispy. Take out. Heat oil in the bacon fat. Fry the meat in it in portions. Put all the meat and bacon back into the pot. Add bay leaf, onion, carrots, mushrooms and potatoes. Fry briefly. Season with salt, pepper and paprika. Add tomato puree and sauté briefly. Sprinkle with flour, also sauté briefly, add tomatoes and stock. Bring to the boil while stirring, cover and allow to braise at low heat for about 1 1/4 hours.
3
Add bay leaf, onion, carrots, mushrooms and potatoes. Fry briefly. Season with salt, pepper and paprika. Add tomato puree and sauté briefly. Sprinkle with flour, also sauté briefly, add tomatoes and stock. Bring to the boil while stirring, cover and allow to braise at low heat for about 1 1/4 hours. Cut the sausage into slices and add to the soup 10 minutes before the end of the cooking time. Season soup again with salt, pepper, paprika and sugar. Add bacon to the soup. In the meantime wash parsley, dab dry and chop finely. Serve the soup sprinkled with a dash of sour cream, caraway and parsley
4
Cut the sausage into slices and add to the soup 10 minutes before the end of the cooking time. Season soup again with salt, pepper, paprika and sugar. Add bacon to the soup. In the meantime wash parsley, dab dry and chop finely. Serve the soup sprinkled with a dash of sour cream, caraway and parsley