Goulash soup with potato dumpling

Ingredients

Directions

1. 1

   Wash the chili pepper. Peel onions and garlic and dice them coarsely. Quarter the bell pepper, remove seeds, wash and dice. Cut the meat into cubes of about 2 cm. Cut bacon into cubes. Heat oil in a large pot, fry meat in it in portions, season with salt and pepper and remove.

2. 2

   Steam onions, paprika, garlic, bacon, 5 stems of thyme and chilli pepper in the frying fat for about 5 minutes. Add meat and dust with paprika powder and flour. Deglaze with 1 1/2 litres of water and red wine and bring to the boil. Stir in tomato paste, cover and simmer at medium heat for about 1 hour. In the meantime mix dumpling powder with 600 ml cold water. Stir in crème fraîche, season with nutmeg, salt and pepper. Let the dough swell for about 10 minutes and roll out about 40 dumplings. Let the dumplings simmer in slightly boiling salted water at low heat for about 20 minutes. Wash 5 thyme stems, dab dry and pluck leaves from the stems. Chop leaves finely and put aside. Remove the dumplings with a skimmer. Remove the chilli pepper and thyme stems from the soup and stir in freshly chopped thyme.

3. 3

   Let the dough swell for about 10 minutes and roll out about 40 dumplings. Let the dumplings simmer in slightly boiling salted water at low heat for about 20 minutes. Wash 5 thyme stems, dab dry and pluck leaves from the stems. Chop leaves finely and put aside. Remove the dumplings with a skimmer. Remove the chilli pepper and thyme stems from the soup and stir in freshly chopped thyme. Season soup with salt, pepper and sugar. Arrange the soup with the dumplings in soup bowls and serve sprinkled with thyme leaves

4. 4

   With 8 people: