Julklapp / Goulash soup with toasted bread
easy
120 mins
120 mins
Ingredients
- 4 large onions
- 400 g small mushrooms
- 1.5 kg mixed goulash
- 6 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 2 TABLESPOONS Flour
- 2 TEASPOONS dried marjoram
- 3 TABLESPOONS Tomato paste
- 1 TABLESPOON Instant vegetable stock
- 1 glass (370 ml; separation weight: 210 g) red bell pepper, roasted
- 6 thin slices of farmhouse bread (approx. 40 g each)
- 1 collar Parsley
- 125 g Fresh cream
Directions
- 1
Onions peel, quarter and cut into slices. Clean and clean the mushrooms, halve them according to size. Cut meat a little smaller. Heat 4 tablespoons of oil in a frying pan. Sauté the goulash in portions. Season with salt and pepper and remove.
- 2
Fry the mushrooms and onions in the frying fat. Dust with flour and sauté briefly. Add marjoram and tomato paste and briefly sauté. Add meat and 2 litres of water. Bring to the boil, stir in broth. Cover and simmer for about 1 1/2 hours. Drain paprika and cut into strips. Add to goulash about 15 minutes before the end of cooking time. Cut bread slices into large pieces. Place on a baking tray and drizzle with 2 tbsp. oil. Roast in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 6-8 minutes.
- 3
Add to goulash about 15 minutes before the end of cooking time. Cut bread slices into large pieces. Place on a baking tray and drizzle with 2 tbsp. oil. Roast in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 6-8 minutes. Wash parsley, dab dry and chop. Season soup with salt and pepper. Serve with bread pieces and crème fraîche sprinkled with parsley
- 4
With 8 people:
Nutrition Facts
420 kcal
20 g
17 g
46 g
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