Goulash Soup

For the goulash soup, fry the onions in the lard, stirring continuously until golden brown, add the paprika, deglaze with a dash of vinegar.

Add the diced meat, season with salt, marjoram and caraway seeds and add a little water. Let the meat continue to cook until it is half soft.

Then add the diced potatoes, garlic crushed in a little salt and tomato paste. Add 1/4 l of water and simmer until the meat and potatoes in the goulash soup are soft.

Preparation Tip:

Serve the goulash soup with a dollop of sour cream on top. It tastes even better that way.

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