Summary

Ingredients

• 240 g oulash (turkey oulash)
• salt and pepper
• Paprika powder
• Chilli powder
• 2 onions)
• 2 red pepper (s)
• 1 green pepper (s)
• 2 teaspoons vegetable oil
• 3 teaspoons tomato paste
• 100 ml water
• 500 ml poultry stock, (or vegetable stock)
• 100 ml tomato (s), passed
• 100 g mushrooms
• 0.5 ½ chilli pepper (s), red
• 1 teaspoon tomato ketchup
• 200 g corn
• 180 g douh, (potato dumplin douh)
• Worcester sauce
• thyme
• coriander

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Instructions

1. Season the goulash with salt, pepper, paprika and chili powder.
2. Finely dice the onions, cut the peppers into strips.
3. Heat the oil in a saucepan, fry the goulash all around, add the vegetables and cook for about 10 minutes while stirring. Stir in the tomato paste, pour in the water, stock and tomato puree and cook for about 15 minutes over low heat.
4. Slice the mushrooms, core and finely chop the chilli pepper. Add the chilli pepper, add the ketchup and cook for about 5 minutes.
5. Drain the corn. Add the mushrooms and corn and cook for another 10 minutes.
6. Shape the dumpling into small dumplings and let them simmer for about 8 minutes in salted water that is no longer boiling.
7. Season the goulash soup with salt, pepper, paprika powder, a few dashes of Worcestershire sauce, thyme and coriander, garnish with dumplings and parsley and serve.
8. WW 5.5P per serving