Gulash Soup

Summary

Prep Time	30 mins
Cook Time	2 hrs
Total Time	2 hrs 30 mins
Course	Soup
Cuisine	European
Servings (Default: 3)

Ingredients

Instructions

Sear the chopped goulash in a little oil and brown. Salt and pepper lightly. Then fry the peeled, halved and cut into half rings onion. Add tomato paste, goulash cream, hot and sweet paprika, caraway seeds, marjoram, sugar and the finely chopped garlic. Quickly deglaze with 3/4 of the broth and add the tomatoes. Stir thoroughly and simmer over medium heat for about 75 minutes. Stir occasionally and add liquid if necessary.
In the meantime, peel the carrot, cut in half lengthways and cut into small pieces. Wash the peppers, cut in half, remove the seeds and cut the pulp into strips. Wash, peel and cut the potatoes into small cubes.
Add the vegetables and the rest of the broth to the goulash soup. Let simmer for another 30 minutes. Season to taste with salt, pepper and, if necessary, chilli. If the soup is too thick, it can be diluted with more liquid. Serve with baguette.

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