Hungarian goulash soup
With the spicy Hungarian goulash soup, a lot of vital substances come to the plate: Beef scores with plenty of iron, which our body can also utilize optimally. The trace element is indispensable for the blood pigment hemoglobin and thus enables the transport of oxygen into our cells. Peppers and potatoes bring vitamin C to this dish, which not only strengthens the immune system, but also ensures tight connective tissue.
Ingredients
Instructions
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To prepare the goulash soup, I recommend a Guseisern casserole
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Wash the meat, pat dry and cut into bite-sized pieces. Peel and wash the potatoes and also cut into bite-sized pieces.
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Peel the onions and garlic, cut the onion into fine strips and finely chop the garlic.
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Halve the pepper, remove the seeds, wash and cut into cubes. Halve the chilli pepper lengthwise, remove the seeds, wash and chop.
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Heat butter in a saucepan and fry the meat in batches over high heat. Season with paprika powder, remove and set aside.
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Fry the onions, garlic and chilli in the drippings, stir in the tomato paste, deglaze with meat stock. Put the meat back in place and braise over medium heat for about 1 1/2 hours.
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In the meantime, place the bay leaf, caraway seeds and peppercorns in a tea filter. After about 1 hour, add together with peppers and potatoes and cook.
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Season the Hungarian goulash soup with salt and pepper, remove the spices and arrange the soup in preheated bowls. Wash the marjoram, shake dry, pluck off the leaves and serve the soup sprinkled with it.
