Nekos Goulash Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg beef goulash
- 1 can tomato (s), peeled
- 3 tablespoon lard
- 4 tablespoon tomato paste
- 1 liter meat broth
- 1 bottle red wine, lovely
- 3 teaspoons paprika powder, hot pink
- 2 teaspoons curry powder
- salt and pepper
- marjoram
- Lemon juice
- 300 g potato (s)
- 3 stalks celery
- 2 bell pepper (s)
- 2 carrot (s)
- 1 slice (s) bacon, fat
- 1 cup crème fraîche
Print Recipe
Pin Recipe Instructions
- In a large saucepan, roast the tomato paste, paprika powder and curry powder in the lard, then fry the meat and bacon. Deglaze with the red wine, add tomatoes and stock.
- Dice the peppers, finely chop the celery, finely dice the carrots and add everything to the soup. Bring to the boil and then cook over medium heat for 40 minutes.
- Peel and dice the potatoes. Then add to the soup and cook for another 30 minutes.
- If necessary, extend the cooking time if the meat is still a bit tough.
- Finally, stir a spoonful of crème fraîche into the soup. Season to taste with salt, pepper, sugar, lemon juice and marjoram.
- Season the rest of the crème fraîche with lemon juice, salt, pepper and sugar and stir until smooth.
- Put a spoon on each plate.
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