Winegrower soup with red wine

Name: Winegrower soup with red wine
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 Onions; 400 g Pork goulash in one piece; 400 g Beef goulash in one piece; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 ml Dornfelder red wine; 1 l Beef broth; 2 Bay leaves; 3 Cloves; 300 g Carrots; 200 g green beans; 500 g Potatoes; 300 g Tomatoes

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

2 Onions
400 g Pork goulash in one piece
400 g Beef goulash in one piece
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 ml Dornfelder red wine
1 l Beef broth
2 Bay leaves
3 Cloves
300 g Carrots
200 g green beans
500 g Potatoes
300 g Tomatoes

Directions

1
Onions peel and roughly chop. Dab the meat dry and cut into cubes of about 1.5 cm. Heat oil in a large pan. Fry the meat in it in 2 portions for approx. 5 minutes, turning it well. Place the meat in a large pot. Season with salt and pepper. Fry the onions for about 1 minute while turning. Deglaze with 250 ml wine and add to the meat. Add stock, bay leaf and cloves. Let simmer for about 45 minutes at medium heat. Skim the foam with a spoon
2
In the meantime, peel the carrots and cut them into thick, diagonal slices. Clean, wash and halve the beans. Peel, wash and roughly dice the potatoes. Add carrots, potatoes, beans and the remaining wine to the soup. Simmer for another 45 minutes at low heat
3
Carve tomatoes crosswise on the stalk side. Blanch in boiling water for about 30 seconds, drain, rinse and skin off. Cut out the stalk. Cut tomatoes into cubes. Add to the soup about 10 minutes before the end of the cooking time. Season with salt and pepper and arrange in bowls. Grey bread tastes good with it