Goulash Soup – Smarter

Ingredients

• 300 g beef (from the shoulder or hip)
• 1 large red onion
• 1 red bell pepper
• 1 yellow bell pepper
• 2 tbsp Rapeseed oil
• 2 tbsp Tomato paste
• 1 tbsp paprika powder (sweet)
• 1 tbsp paprika powder (hot)
• 200 ml dry red wine
• 600 ml classic vegetable broth
• 200 g potatoes
• 1 small organic lemon
• 1 clove of garlic
• 1 tsp Caraway seeds
• Salt
• parsley (to taste)

Instructions

1. 1.

   Pat the meat dry and cut it into small cubes.

2. 2.

   Peel the onion and cut it into fine dice.

3. 3.

   Quarter, clean, deseed, wash, and cut the bell peppers into dice.

4. 4.

   Heat the oil in a pot and brown the onion and meat well in it.

5. 5.

   Add the bell pepper dice and sauté for 1 minute.

6. 6.

   Add the tomato paste and paprika powder and stir everything well.

7. 7.

   Pour in the red wine and broth and bring everything to a boil.

8. 8.

   Simmer the goulash for 20–30 minutes over medium heat.

9. 9.

   Wash, peel, and cut the potatoes into 1 cm cubes. Add the potatoes to the pot, bring everything back to a boil and cook for another 25 minutes. Rinse the lemon, dry it, and grate half of the zest finely. Peel the garlic, chop it together with the lemon zest, caraway seeds, and a pinch of salt, and add it to the goulash soup 5 minutes before the end of cooking. Sprinkle the goulash soup with some chopped parsley and lemon zest before serving, if desired.