Kasseler goulash soup

Name: Kasseler goulash soup
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 600 g detached pork chop; 500 g White cabbage; 250 g Mushrooms; 2 Onions; 2 Garlic cloves; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ground caraway; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Sugar; 2 TABLESPOONS Tomato paste; 2 TABLESPOONS Flour; 2 TABLESPOONS Vegetable broth (instant); 1⁄2 Federation flat leaf parsley; 1-2 TABLESPOONS Balsamic vinegar

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

600 g detached pork chop
500 g White cabbage
250 g Mushrooms
2 Onions
2 Garlic cloves
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ground caraway
7-10 Tbsp Sweet peppers
7-10 Tbsp Sugar
2 TABLESPOONS Tomato paste
2 TABLESPOONS Flour
2 TABLESPOONS Vegetable broth (instant)
1⁄2 Federation flat leaf parsley
1-2 TABLESPOONS Balsamic vinegar

Directions

1
Wash the meat, dab dry and cut into large cubes. Clean, wash and quarter cabbage and cut into wide strips from the stalk. Clean the mushrooms, possibly wash and quarter them. Peel and halve onions and cut into strips.
2
Peel garlic and chop finely.
3
Heat the oil in a large pot. Brown the smoked pork loin all around, remove. Brown cabbage, mushrooms, onions and garlic in the frying fat. Season with salt, pepper, 2 tsp. caraway and 3 tsp. paprika.
4
Stir in the tomato paste, sweat briefly. Sprinkle with flour, also briefly sauté. 1 1⁄4-1 1⁄2 Pour on one l water, stir in vegetable stock. Add the meat again, bring everything to the boil and braise covered for about 30 minutes.
5
Meanwhile wash parsley, shake dry, pluck leaves and chop finely. Season soup with salt, pepper, vinegar and 1 pinch of sugar. Sprinkle with parsley and serve.