Szegedin goulash soup with sour cream

Name: Szegedin goulash soup with sour cream
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 600 g Pork for goulash; 4 TABLESPOONS Sunflower oil; 2 Onions; 1 Garlic clove; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Rose peppers; 125 ml White wine; 1 can(s) (425 ml) Sauerkraut; 1 l Vegetable broth; 1 TEASPOON Caraway seed; 2 Bay leaves; 2 Juniper berries; 600 g Potatoes; 7-10 Tbsp Pepper; 1 TEASPOON Sugar

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

The meat stew with sauerkraut is also a hit as a soup. Just the right thing to warm up again in uncomfortable temperatures.

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

600 g Pork for goulash
4 TABLESPOONS Sunflower oil
2 Onions
1 Garlic clove
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Sweet peppers
7-10 Tbsp Rose peppers
125 ml White wine
1 can(s) (425 ml) Sauerkraut
1 l Vegetable broth
1 TEASPOON Caraway seed
2 Bay leaves
2 Juniper berries
600 g Potatoes
7-10 Tbsp Pepper
1 TEASPOON Sugar

Directions

1
Dab meat dry and cut into cubes. Heat the oil and fry the meat for approx. 6 minutes while turning. Peel onions and garlic. Cut onions into strips and chop garlic.
2
Add onions, garlic and tomato paste to the meat and fry for another 5 minutes. Season with salt and paprika.
3
Deglaze with wine, bring to the boil and simmer while stirring. Add stock to goulash, season with caraway, bay leaf and juniper, bring to the boil again and simmer for about 1 1/4 hours. Squeeze out the sauerkraut slightly and add it after about 30 minutes.
4
Peel, wash and dice the potatoes and add them to the soup about 30 minutes before the end of the cooking time. Pour on 500 ml water.
5
Season soup with salt, pepper, paprika and sugar. Arrange soup in plates. Sour cream tastes good with it.