Goulash-Paprika Soup

Ingredients

• 700 g beef (shoulder cut)
• 1 tsp Marjoram
• 2 tsp grated lemon zest
• 1 tsp hot paprika powder
• 1 tsp coarsely ground cumin
• Salt
• black pepper (freshly ground)
• 6 onions
• 2 Garlic cloves
• 70 g clarified butter
• 1 tbsp sweet paprika powder
• 2 tbsp Tomato paste
• 30 ml red wine vinegar
• 1 can peeled tomatoes
• 350 g starchy potatoes
• 1 red bell pepper
• 1 green bell pepper
• parsley
• 1 thyme sprig
• 1 bay leaf
• 2 l beef broth

Instructions

1. 1.

   Cut the beef into small cubes and mix with the meat seasoning. Peel and dice the onions; peel and mince the garlic. Melt the clarified butter in a braising pot and sauté the onions until translucent. Add the garlic and cook briefly. Sprinkle with paprika powder, add tomato paste, and brown for a moment. Deglaze with vinegar and 2 tbsp water, reducing until almost all liquid evaporates. Add the seasoned beef and simmer in its own juices for 20 minutes.

2. 2.

   Blend the tomatoes with their juice, pour into the pot, and gently reduce the liquid. Peel, wash, and dice the potatoes; add them along with the herbs to the beef. Pour in the broth and cook for another 30–40 minutes over low heat. Wash, trim, halve, deseed, remove white membranes from the bell peppers, and dice them; add after about 20 minutes. Finish cooking the goulash soup, adjust seasoning, ladle into bowls, and serve hot.