Rags Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 1 kg beef goulash
- 5 tablespoon oil
- 1 kg onion (s)
- 2 tablespoon paprika powder, noble sweet
- 2 tablespoon flour (wheat flour)
- 1 liter meat broth
- 1 can goulash soup, (400ml)
- 1 glass peas and carrots, (420g)
- 1 glass mushrooms, sliced, (35 g)
- 1 glass tomato peppers, cut into strips, (450g)
- 1 glass cranberries, (450g)
- 250 g tomato ketchup
- salt
Print Recipe
Pin Recipe Instructions
- Cut the goulash into approx. 1 x 1 large cubes and fry vigorously in portions.
- Cut the onions into fine cubes and fry them, dust them with paprika and flour and fry them briefly.
- Fill up with broth, bring to the boil and simmer over low heat for about 45 minutes.
- Add goulash soup, peas and carrots, mushrooms, tomato-peppers and cranberries (with juice) to the goulash, bring to the boil while stirring. Stir in the ketchup.
- Season the soup with paprika, salt and pepper.
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