Summary

Ingredients

• 1.2 kg goulash (turkey goulash)
• 1 vegetable onion (s)
• 5 peppers, colored
• 250 g mushrooms, brown
• 1 ½ kg potato (s), floury
• Salt water
• 1 glass ajvar, mild
• 1 can tomato (s), chunky (medium-sized )
• 2 liters chicken broth
• salt and pepper
• Paprika powder, noble sweet
• some chili powder
• sugar
• 4 tablespoon tomato paste
• some oil
• possibly cornstarch
• possibly water to mix the cornstarch
• possibly herbs

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Instructions

1. Peel the potatoes and cut into small cubes. Boil these in a large saucepan with salted water until they are soft. Cut the onions into fine, short strips, as well as the peppers. Cut the meat into bite-sized pieces.
2. Heat a large soup pot strongly, add a little neutral oil and sear the meat, which has not been diced too large, in portions if necessary. Season the whole thing with salt, pepper and paprika powder.
3. Add all the vegetables and mushrooms and sizzle for about 5 minutes. Add the tomato paste and mix well, then dust some paprika powder over it and season with a little chili powder.
4. Pour in the broth, the canned tomatoes and the ajvar. The amount of liquid can of course be reduced or increased as required. Let the soup simmer gently for about 30-45 minutes, the meat will soften relatively quickly. Add the potatoes and season the soup with pepper, a little more chili powder and a pinch of sugar as required.
5. If the soup is too thin for you, you can bring it to the boil briefly and thicken it with cornstarch mixed with a little water. If you like, you can add herbs. I like to add some marjoram and chives.