Fiery Goulash Soup
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 15) |
Ingredients
- 2 ½ kg goulash (ham goulash, pork)
- 1 ½ kg tomato (s), passed through
- 1 can tomato (s) (pizza tomatoes, 400 g)
- 1 kg potato (s)
- 6 bell pepper (s)
- 8 medium onion (s), sliced
- 3 carrot (s)
- 5 cloves garlic, crushed
- 6 tablespoon oil (rapeseed oil)
- 5 tablespoon ajvar
- 1 teaspoon marjoram
- 4 teaspoons paprika powder, noble sweet
- 1 ½ liter vegetable stock
- 1 ½ liters water
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 3 tablespoon crème fraîche
- 4 teaspoons paprika powder, hot pink
Print Recipe
Pin Recipe Instructions
- Heat the oil in a suitable saucepan. Then fry the meat in portions. Add the onions and garlic and sauté.
- Season with the spices and herbs. Add ajvar, stir and simmer briefly. Clean or peel the vegetables, cut into small cubes and add. Add the pizza and tomato tomatoes. Stir and bring to the boil. Then add the vegetable stock and water. Let everything boil through and season again as needed.
- Finally add the crème fraiche - more if you like. Serve hot.
- Serve with bread.
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