Summary

Ingredients

• 1 turkey thigh (s) or equivalent amount turkey goulash
• 2 large onions
• 3 tablespoon oil
• Salt and pepper, black
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon marjoram, dried
• 1 tablespoon tomato paste
• 0.75 liter ¾ chicken broth (instant)
• 500 g bell pepper (s), red and yellow
• 300 g zucchini
• 600 g potato (s)
• possibly marjoram, fresher, for garnish

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Instructions

1. Remove the skin from the turkey leg and loosen the bones. Cut the meat into pieces. Peel the onions and cut into wedges.
2. Heat the oil in a saucepan, fry the meat and bones in it. Add onion wedges and sauté. Season with salt, pepper, paprika and marjoram (Maggi seasoning mix 3 or similar can also be used for seasoning). Stir in tomato paste and sweat. Deglaze with the broth and bring to the boil. Cover and let simmer for approx. 1 hour.
3. Clean and wash the peppers and zucchini. Roughly dice the paprika, cut the zucchini into thick slices. Peel, wash and cut the potatoes into large pieces.
4. Take the bone out of the soup after about 30 minutes of cooking. Add potatoes. In the last 10 minutes add the vegetables and stew them. Season to taste with salt and pepper.
5. Serve garnished with marjoram if you like.