Goulash Soup

For the goulash soup, first dice potatoes and boil in salted water until soft.

Cut meat into small cubes. Cut onions into slices as fine as possible. Remove skin and core from tomatoes and peppers and cut into quarters. Crush garlic clove.

Sauté onion in clarified butter until soft. Add meat and brown. Add tomatoes, peppers and garlic. Season with paprika powder and caraway seeds. Fold in the paradeis pulp. Pour in the clear soup and let it simmer gently for about 60 minutes with the lid on medium heat.

Now skim off the fat with a tablespoon. Mix in the cooked potato cubes. Season the goulash soup with salt and freshly ground pepper to taste.

Preparation Tip:

Serve the goulash soup with pastries.

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