Spicy goulash soup

Name: Spicy goulash soup
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 9
Ingredients: 1 Vegetable onion (approx. 375 g); 1 (approx. 600 g) red, yellow and green peppers; 400 g Mushrooms; 1.5 kg mixed goulash; 5 TABLESPOONS Oil; 3 TABLESPOONS Tomato paste; 2-3 TABLESPOONS Flour; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 7-10 Tbsp Rose peppers; 2,5 l Vegetable broth (instant); 1 collar Parsley; 3 TABLESPOONS Tomato ketchup; 1 pinch Sugar; 7-10 Tbsp Parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 9

1 Vegetable onion (approx. 375 g)
1 (approx. 600 g) red, yellow and green peppers
400 g Mushrooms
1.5 kg mixed goulash
5 TABLESPOONS Oil
3 TABLESPOONS Tomato paste
2-3 TABLESPOONS Flour
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
7-10 Tbsp Rose peppers
2,5 l Vegetable broth (instant)
1 collar Parsley
3 TABLESPOONS Tomato ketchup
1 pinch Sugar
7-10 Tbsp Parsley

Directions

1
Peel and roughly dice the onion. Clean, wash and dice the peppers. Clean the mushrooms and cut into slices as desired. Wash goulash and pat dry with kitchen paper. Cut meat cubes into smaller pieces as desired. Heat the oil in a large pot and fry the meat thoroughly, turning it over. Add onions, mushrooms and paprika and fry briefly while turning.
2
Stir in tomato paste. Dust with flour and sauté briefly. Season with salt, pepper and paprika. Deglaze with broth, bring to the boil, cover and simmer over medium heat for about 1 1/4 hours. In the meantime wash parsley, dab dry and chop finely. Stir ketchup into the soup and then season again with salt, pepper, paprika and sugar. Sprinkle with parsley and serve garnished with parsley leaves as desired
3
Per person approx. 1470 kJ/ 350 kcal/ E 32 g/ F 21 g/ KH 8 g