Goulash Soup with Potatoes

Ingredients

• 750 g beef (shoulder)
• 4 onions
• 2 tbsp clarified butter
• 1.5 l beef broth
• 1 yellow bell pepper
• 1 red bell pepper
• 1 green bell pepper
• 400 g Potatoes
• 1 bay leaf
• 2 Garlic cloves
• 0.5 tsp lemon zest
• 0.5 tsp ground cumin
• Salt
• Pepper
• 2 tbsp sweet paprika powder
• Cayenne pepper

Instructions

1. 1.

   Cut the beef into about 2 cm cubes. Peel and dice the onions.

2. 2.

   Heat butter in a wide pot. Brown the beef cubes in batches over medium heat for about 8 minutes on all sides. Add the onions and sauté briefly. Pour in the broth, bring to a boil, then cover and simmer for about 1.5 hours until the meat is tender.

3. 3.

   Wash, trim, halve, seed, and remove the white lining from the bell peppers. Cut into roughly 1 cm cubes. Peel the potatoes and cut them into 1 cm cubes as well.

4. 4.

   About 30 minutes before the end of cooking, add the pepper and potato cubes along with the bay leaf to the soup.

5. 5.

   Peel the garlic and slice it thinly. Roughly crush the cumin in a mortar and mix with the garlic, lemon zest, and a pinch of salt. Whisk the paprika powder into a little water until smooth.

6. 6.

   Finish the goulash by seasoning with the garlic mixture, the prepared paprika sauce, cayenne pepper, and additional salt. Let it rest for 5 minutes before serving hot.