Fiery goulash soup
easy
150 mins
150 mins
Ingredients
- 1 Vegetable onion (approx. 500 g)
- 1 (approx. 750 g) red, yellow and green peppers
- 750 g Mushrooms
- 500 g waxy potatoes
- 1.5 kg mixed goulash
- 5-6 Tbsp Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 2 Bay leaves
- 1 TABLESPOON dried parsley
- 4 TABLESPOONS Tomato paste
- 3-4 Tbsp Flour
- 1-2 TABLESPOONS Tabasco
- 3-3,5 l Vegetable broth (instant)
- 1 pinch Sugar
- 7-10 Tbsp Parsley
Directions
- 1
Peel and quarter the onion and cut into fine slices. Clean, wash and cut the bell peppers into large cubes. Clean, wash and quarter the mushrooms. Peel, wash and dice the potatoes. Wash goulash and dab dry with kitchen paper.
- 2
If necessary, cut meat cubes a little smaller. Heat the oil in a large pot, fry the meat vigorously in portions, season with salt and pepper and remove. Add onion, mushrooms, bay leaf, dried parsley and paprika and fry for about 10 minutes, turning. Add meat and tomato paste and mix. Dust with flour and sauté for about 2 minutes. Season with some salt, pepper and Tabasco. Deglaze with broth and bring to the boil. Stir in the potatoes and let them braise at low to medium heat covered for about 2 hours. Season soup again with salt, pepper, Tabasco and sugar.
- 3
Season with some salt, pepper and Tabasco. Deglaze with broth and bring to the boil. Stir in the potatoes and let them braise at low to medium heat covered for about 2 hours. Season soup again with salt, pepper, Tabasco and sugar. Arrange in a pot and serve garnished with parsley. Tastes good with farmhouse bread
- 4
With 12 people:
Nutrition Facts
360 kcal
14 g
20 g
27 g
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