Hungarian goulash soup

Name: Hungarian goulash soup
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 medium onion; 200 g Leeks (leek); 400 g Beef goulash; 1 TABLESPOON Oil; 2 TABLESPOONS Tomato paste; 1 TABLESPOON Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers; 1 l Vegetable broth (instant); 4 (approx. 1 kg) colourful pepper; 350 g waxy potatoes; 2 discs Mixed bread; 7-10 Tbsp Parsley

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 medium onion
200 g Leeks (leek)
400 g Beef goulash
1 TABLESPOON Oil
2 TABLESPOONS Tomato paste
1 TABLESPOON Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers
1 l Vegetable broth (instant)
4 (approx. 1 kg) colourful pepper
350 g waxy potatoes
2 discs Mixed bread
7-10 Tbsp Parsley

Directions

1
Peel and roughly dice the onion. Clean, wash and cut the leek into rings. Cut goulash into smaller pieces. Heat the oil in a large pot and fry the meat thoroughly, turning it over. Add onion and leek and fry briefly while turning.
2
Stir in tomato paste. Dust with flour and sauté briefly. Season with salt, pepper and paprika powder. Deglaze with broth. Bring to the boil, cover and simmer at medium heat for about 1 1/2 hours. In the meantime clean, wash and cut the peppers into strips. Peel, wash and chop the potatoes. After about 1 hour add paprika and potatoes. Season soup with salt, pepper and paprika.
3
In the meantime clean, wash and cut the peppers into strips. Peel, wash and chop the potatoes. After about 1 hour add paprika and potatoes. Season soup with salt, pepper and paprika. Garnish with parsley. Serve with 1/2 slice of mixed bread per person