Bean Goulash Soup

Ingredients

• 2 onions
• 1 Garlic clove
• 800 g beef (pre‑cut, shoulder)
• 3 Tbsp plant oil
• 1 tbsp sweet paprika powder
• 1 tbsp hot paprika powder
• 1.2 l meat broth
• 300 g Savoy Cabbage
• 4 tomatoes
• 1 can white beans (≈850 ml)
• Salt
• pepper (ground fresh)
• Nutmeg (freshly grated)

Instructions

1. 1.

   Peel and chop the onions and garlic. Wash the beef, pat dry, cut into bite‑sized cubes and brown in hot oil. Add the onions and garlic and sauté until softened. Stir in the paprika powders and deglaze with broth. Cover and simmer for about 1½ hours over low heat; add more broth if needed.

2. 2.

   While the soup simmers, wash, trim and slice the savoy cabbage into strips. Boil the tomatoes briefly, peel, quarter, deseed and dice them. Add the cabbage, drained beans to the soup and let it cook for about 10 minutes. Finally add the diced tomatoes, season with salt, pepper and nutmeg, and serve in pre‑heated bowl dishes.