Hearty Goulash Soup

For the goulash soup, wash the beef, pat dry and cut into 1-2 cm pieces. Peel, wash and dice the onions. Heat clarified butter in a large saucepan, fry meat thoroughly, turning.

Add onions and fry over high heat. Add tomato paste and fry for about 1 minute, but do not let it burn. Add paprika powder, caraway seeds and marjoram and roast briefly while stirring.

Deglaze with beef broth, add bay leaves and simmer covered for 50 minutes. Meanwhile, wash the peppers, dab dry, cut in half and remove the seeds.

Peel carrots, clean mushrooms and chop all three ingredients. Peel, wash and finely grate the potatoes. Stir in grated potato, mushrooms, carrots and peppers.

Salt and pepper the soup and cook for another 30-40 minutes. Peel and finely chop the garlic. Add to the goulash soup 5 minutes before the end of cooking time, along with lemon zest.

Season the soup again with salt, bell pepper, paprika and sugar. Serve sprinkled with parsley, served with farmhouse bread, rolls.

Preparation Tip:

The hearty goulash soup can be prepared very well even in larger quantities and tastes best when reheated.

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