Spicy goulash soup
easy
135 mins
135 mins
Ingredients
- 300 g Pork and beef goulash
- 2 Onions
- 2 Garlic cloves
- 2 TABLESPOONS clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TEASPOON Sweet peppers
- 1 TABLESPOON Tomato paste
- 1 TABLESPOON Flour
- 500 ml dry red wine
- 400 ml Beef bouillon (instant)
- 600 ml Tomato juice
- 1 TEASPOON dried marjoram
- 2 red chillies
- 300 g colourful peppers (e.g. green, yellow and red)
- 100 g Baguette
- 1 TABLESPOON Olive oil
- 7-10 Tbsp Sugar
- 7-10 Tbsp Marjoram
Directions
- 1
Cut the meat into small cubes. Peel and chop onions and garlic. Heat the lard in a large pot. Brown the meat in it in portions. Put all the meat in the pot. Finally add onions and garlic to the meat and fry briefly.
- 2
Season with salt, pepper and paprika powder. Stir in tomato paste and fry briefly. Dust everything with flour and sauté briefly. Add red wine, stock and tomato juice. Add marjoram, bring to the boil and simmer covered for 1 1/2-1 3/4 hours. Stir occasionally.
- 3
Wash the chillies and dab dry. Cut 1/2 pod into rings, removing the seeds. Put the rings aside for garnishing. Clean the remaining chillies and peppers, wash and cut into small pieces. Add approx. 30 minutes before the end of the cooking time and cook along. Cut baguette into very thin slices.
- 4
Heat oil in a coated pan. Fry the baguette in it from both sides until brown. Remove the finished slices and let them drip off on kitchen paper. Season goulash soup with salt, pepper and sugar, arrange it on a plate and garnish with chilli rings and marjoram. Garnish with bread chips
Nutrition Facts
310 kcal
17 g
8 g
25 g
More Delicious Recipes
