Spicy oven soup

Name: Spicy oven soup
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 Vegetable Onion; 1 can(s) (446 ml) Pineapple Rings; 3 Leek sticks (leek; approx. 600 g); 1 kg mixed goulash; 1 TABLESPOON Tomato paste; 1 can(s) (850 ml) Tomatoes; 1/2 Vegetable broth (instant); 7-10 Tbsp salt, white pepper; 7-10 Tbsp Sweet peppers; 2-3 TABLESPOONS White wine vinegar; 1 collar Parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 Vegetable Onion
1 can(s) (446 ml) Pineapple Rings
3 Leek sticks (leek; approx. 600 g)
1 kg mixed goulash
1 TABLESPOON Tomato paste
1 can(s) (850 ml) Tomatoes
1/2 Vegetable broth (instant)
7-10 Tbsp salt, white pepper
7-10 Tbsp Sweet peppers
2-3 TABLESPOONS White wine vinegar
1 collar Parsley

Directions

1
Peel and roughly dice the onion. Drain the pineapple and collect the juice. Cut the pineapple into pieces. Clean, wash and cut leek into rings. Dab the goulash dry if necessary, dice a little smaller if desired.
2
Place the meat, onion, leek, pineapple and tomato paste in a roasting pan or ovenproof pot (with lid). Add tomatoes, 100 ml pineapple juice and stock. Mix everything and season with salt, pepper and paprika. Cover and braise in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for about 2 hours
3
Season soup with salt, pepper and vinegar. Wash parsley, shake dry and chop finely. Sprinkle the soup with parsley