Goulash Soup

For the goulash soup, rinse the meat, dry it and chop it into cubes. Separate the onions from the peel and chop them.

Heat the oil in a pot and fry the onions in it, stirring until golden.

Add the meat to the onions, dust with the paprika powder, season with bell pepper and salt. Sauté, stirring, until the gravy has evaporated. Add the soup and bay leaves and simmer for about 1 1/2 hours in a covered saucepan.

Meanwhile, rinse the potatoes, remove the skin and dice. Cut the peppers in half, remove the stalks, seeds and white dividers. Rinse and chop into cubes about 1 cm in size. Add to the soup 30 minutes before the end of the cooking time.

Then season to taste and serve the goulash soup with fresh bread rolls.

Preparation Tip:

Add a dollop of sour cream to the goulash soup before serving.

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