Hearty goulash soup

Name: Hearty goulash soup
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 200 g Shallots; 250 g Carrots; 50 g streaky smoked bacon; 250 g Mushrooms; 2 TABLESPOONS Oil; 500 g mixed goulash; 2-3 Bay leaves; 2 TABLESPOONS Tomato paste; 2 TABLESPOONS Flour; 3/4 l Vegetable broth (instant); 1/4 l Tomato juice; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Sweet peppers; 200 ml Red wine; 1/2 bunch Parsley; 1 pinch Sugar

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

200 g Shallots
250 g Carrots
50 g streaky smoked bacon
250 g Mushrooms
2 TABLESPOONS Oil
500 g mixed goulash
2-3 Bay leaves
2 TABLESPOONS Tomato paste
2 TABLESPOONS Flour
3/4 l Vegetable broth (instant)
1/4 l Tomato juice
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Sweet peppers
200 ml Red wine
1/2 bunch Parsley
1 pinch Sugar

Directions

1
Peel the shallots. Clean, peel and finely dice the carrots. Finely dice bacon. Wash, clean and halve the mushrooms as desired. Heat the oil in a casserole dish, drain the bacon, add the meat and fry all around.
2
Fry carrot cubes, except for 1 tablespoon for garnishing, shallots, mushrooms and bay leaves briefly. Add tomato paste and stir in. Dust with flour, sauté and deglaze with stock and tomato juice. Season with salt, pepper and paprika. Bring to the boil, cover and stew at medium heat for about 1 hour. After half of the stewing time pour on wine. In the meantime wash parsley, dab dry and chop finely. Season soup again with salt, pepper, paprika and sugar. Serve sprinkled with parsley and remaining carrot cubes.
3
Bring to the boil, cover and stew at medium heat for about 1 hour. After half of the stewing time pour on wine. In the meantime wash parsley, dab dry and chop finely. Season soup again with salt, pepper, paprika and sugar. Serve sprinkled with parsley and remaining carrot cubes. Tastes good with farmhouse bread