Hearty midnight soup

Name: Hearty midnight soup
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 500 g Beef goulash; 2 Onions; 3 Garlic cloves; 2 red peppers; 2 large carrots; 1 red chilli pepper; 3 TABLESPOONS Oil; 500 g Minced beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON dried oregano; 3 TABLESPOONS Tomato paste; 2 TABLESPOONS demerara sugar; 1/4 l strong coffee; 1 (0,33 l) bottle of black beer (e.g. Köstritzer); 1/8 l Vegetable broth; 1 can(s) (850 ml) Tomatoes; 6 TABLESPOONS Olive oil; 16 discs Grey bread (very thinly sliced); 1/2 bunch Parsley; 1 can(s) (425 ml) white beans

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

500 g Beef goulash
2 Onions
3 Garlic cloves
2 red peppers
2 large carrots
1 red chilli pepper
3 TABLESPOONS Oil
500 g Minced beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON dried oregano
3 TABLESPOONS Tomato paste
2 TABLESPOONS demerara sugar
1/4 l strong coffee
1 (0,33 l) bottle of black beer (e.g. Köstritzer)
1/8 l Vegetable broth
1 can(s) (850 ml) Tomatoes
6 TABLESPOONS Olive oil
16 discs Grey bread (very thinly sliced)
1/2 bunch Parsley
1 can(s) (425 ml) white beans

Directions

1
Cut the goulash cubes smaller. Peel and chop the onions. Peel garlic and chop finely. Clean, wash and chop the peppers. Peel, wash and chop carrots. Clean, wash and cut the chilli pepper into fine rings
2
Heat the oil in a roasting pan, fry the meat in the oil while turning it, remove. Crumble the minced meat in the frying fat, fry well while turning
3
Add the onions, garlic, chilli, paprika and carrots and fry briefly. Add meat again. Season with salt, pepper and oregano. Add tomato paste and sugar, stir in and briefly sauté. Deglaze with coffee, beer, stock and tomatoes. Bring to the boil, cover and stew for about 1 1/2 hours. Season again with salt and pepper
4
In the meantime, heat olive oil in several portions in a pan and roast bread slices briefly while turning them, take them out. Wash parsley, shake dry, put some leaves aside for garnishing. Cut remaining parsley into fine strips. Pour the beans into a sieve, rinse with cold water, drain
5
Add the beans to the soup, heat up and season with salt and pepper. Sprinkle with parsley and serve garnished. Crème fraîche tastes good with it. Add bread chips