Goulash Soup from Roman Pot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beef oulash
- 350 g potato (s), raw, peeled, diced
- 1 red pepper (s), cut into large cubes
- 1 onion (s), chopped
- 1 clove (s) garlic, chopped
- 1 teaspoon paprika powder, hot pink
- 1 teaspoon caraway seeds, whole
- 1 teaspoon marjoram, dried
- 3 tablespoon tomato paste
- 1.2 liters meat broth or vegetable broth
- 1 teaspoon lemon peel
- oil
- salt
- chili
Print Recipe
Pin Recipe Instructions
- Water the Roman pot well.
- In a pan, fry the onion with the garlic in oil until golden, add the tomato paste and the rose pepper, sauté. Then add the meat and fry lightly. Pour in some meat stock and let it cool down.
- Then put the meat, the potato cubes, the paprika and the spices in the Römertopf and pour in the remaining broth. Cover the Römertopf and put in the cold oven. Cook at 190 ° for approx. 120 minutes.
- Depending on the taste, more broth can be poured on, the above variant is not very liquid.
- With a baguette or a delicious rye bread, this goulash soup is a hearty main meal.
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