- 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.