Summary

Ingredients

• 1 ½ kg goulash, mixed
• 5 onion (s)
• 1 teaspoon paprika powder, hot pink
• 0.5 tube ½ tomato paste
• 4 red pepper (s)
• 4 leeks
• 2 small Can (s) mushrooms, sliced
• 2 cubes broth
• 2 small Can (s) tomato (s), lumpy
• 2 cups crème fraîche with herbs
• salt and pepper
• Oil for frying
• 2 liters water
• possibly mashed potatoes or potatoes to bind

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Instructions

1. Sear the goulash in oil (really hot). In the meantime, peel the onions and cut them into large pieces. Add the onions to the goulash and continue to fry well.
2. Clean the leek and cut into rings. Bring 2 liters of water with the stock cubes to the boil and boil the leek for 10 minutes. Add tomato paste, diced paprika and paprika powder to the goulash and sauté. Add the leek and the stock to the goulash and cook well (30 min.).
3. Also add canned tomatoes to the soup and cook for another 30 minutes. Add the mushrooms to the soup. Finally stir in the herb creme fraiche and season with salt and pepper.
4. If the soup is too thin, I always thicken it with a little puree powder. You can also add 2-3 potatoes cut into cubes with the leek to the soup.