Hungarian goulash soup

Name: Hungarian goulash soup
Cook time: 3 h
Total time: 3 h
Yield: 8
Ingredients: 3 Onions; 2 red peppers (about 250 g each); 1 yellow and green peppers (approx. 250 g each); 600 g Mushrooms; 300 g cherry tomatoes; 1 collar Thyme; 1.5 kg mixed goulash; 3-4 Tbsp Oil; 4 Bay leaves; 3 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 Federation Soup Greens; 2 Garlic cloves; 1 collar Parsley; 4 Cloves; 200 g lactose-free whipped cream; 1 TABLESPOON Olive oil; 50-75 g Flour; 7-10 Tbsp Sugar; 7-10 Tbsp lactose-free sour cream

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 8

3 Onions
2 red peppers (about 250 g each)
1 yellow and green peppers (approx. 250 g each)
600 g Mushrooms
300 g cherry tomatoes
1 collar Thyme
1.5 kg mixed goulash
3-4 Tbsp Oil
4 Bay leaves
3 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 Federation Soup Greens
2 Garlic cloves
1 collar Parsley
4 Cloves
200 g lactose-free whipped cream
1 TABLESPOON Olive oil
50-75 g Flour
7-10 Tbsp Sugar
7-10 Tbsp lactose-free sour cream

Directions

1
For the broth, clean or peel, wash and roughly dice the soup greens. Halve 2 onions. Wash the thyme, shake dry. Press the garlic clove. Cut parsley leaves from the stalks and use them for other purposes.
2
Put the soup greens, onion and garlic in a large wide pot. Add approx. 2 litres of cold water, 2 bay leaves, 1 teaspoon salt, pepper, cloves, parsley stalks and half thyme. Simmer for about 45 minutes, peel and chop the onion.
3
Clean, wash and chop the peppers. Clean, clean and halve the mushrooms. Wash and halve cherry tomatoes. Put aside some stalks of the remaining thyme for garnishing. Pluck leaves of the remaining thyme from the stems.
4
Cut the meat into bite-sized pieces. Heat the oil in a roasting pan and fry the meat in two portions, turning it all around. Then put all the meat into the roaster. Add onion, paprika, half of the thyme, bay leaf and mushrooms and fry again, turning the meat over.
5
Add half of the cherry tomatoes. Add tomato paste, sweat briefly and then season vigorously with salt, pepper and paprika. Deglaze with stock and cream and bring to the boil. Cover and braise over medium heat for about 1 1/2 hours.
6
Heat the olive oil in a small pan, sauté the remaining tomatoes and thyme briefly. Mix flour and 75 ml water until smooth, stir into the goulash. Bring to the boil again and simmer for about 1 minute at low heat.
7
Season again strongly with salt, pepper, paprika and sugar. Carefully stir in the thyme and cherry tomatoes. Serve goulash soup in small bowls, sprinkled with a dash of sour cream with paprika and garnished with thyme.
8
Baguette tastes good with it (ask the baker for lactose-free variety).