Goulash Mushroom Soup

Ingredients

• 30 g dried porcini mushrooms
• 650 g beef (from shank or shoulder)
• 5 onions
• 2 tbsp Vegetable oil
• 3 tbsp tomato paste
• 1 l meat broth
• 250 ml tomato juice
• 2 bell peppers (one small yellow and one green each)
• 2 Spring Onions
• 1 bay leaf
• 250 g fresh porcini mushrooms
• 2 tbsp lemon juice
• flour (for dusting)
• 2 tbsp butter
• 3 Garlic cloves
• 2 tsp grated lemon zest
• 0.5 tsp coarsely ground caraway seeds
• 0.5 tsp dried marjoram
• Salt
• black pepper (freshly ground)
• 2 tsp sweet paprika powder

Instructions

1. 1.

   Soak the dried porcini mushrooms in 250 ml boiling water and let them swell covered. Cut the beef into 1 cm cubes. Peel and finely dice the onions. Heat oil in a large pot and brown the beef cubes over medium heat on all sides. Add tomato paste, sauté briefly, stir in the onions and cook for a few minutes. Pour in broth and tomato juice, bring to a gentle simmer, cover, and let it cook for 1 hour.

2. 2.

   Wash, clean, halve, seed, remove white membranes from the bell peppers, and dice them small. Clean and finely chop the spring onions. Drain the porcini mushrooms, reserve the liquid, and strain it into the soup. Add the drained mushrooms and pepper pieces to the soup, stir, and simmer for another 30 minutes until the meat is tender. Meanwhile, clean fresh porcini mushrooms, slice them, and drizzle with lemon juice.

3. 3.

   For the goulash seasoning, peel and chop garlic cloves, mix with lemon zest, caraway, marjoram, and a pinch of salt. Whisk paprika powder into a little water to make it smooth. About 5 minutes before finishing, add the seasoning mixture and spring onions to the soup, season with the prepared paprika, cayenne pepper, salt, and black pepper. Let it rest for another 5 minutes. In the meantime, dust fresh porcini slices with flour and quickly sear them in a non-stick pan with hot butter. Place the sautéed mushrooms on top of the soup, serve the remaining separately.