Goulash Soup with Potatoes

Ingredients

• 450 g beef (for goulash)
• 1 vegetable onion
• 2 Garlic cloves
• 2 red bell pepper halves
• 2 tbsp olive oil
• 0.5 tbsp tomato paste
• 1 tbsp paprika powder
• 1 tsp Dried oregano
• a pinch chili powder
• 400 g passata tomatoes
• 1 l beef broth
• 600 g waxy potatoes
• 2 stems fresh oregano
• Salt
• Pepper

Instructions

1. 1.

   Pat the meat dry and cut into 2–3 cm cubes.

2. 2.

   Peel onion and garlic, finely dice. Halve bell peppers, remove seeds, wash, and cut into bite-sized pieces.

3. 3.

   Heat oil in a pot. Sear the beef at high heat for 4–5 minutes until browned, then set aside.

4. 4.

   Add onion, garlic, and bell pepper to the pot; cook over medium heat for 3–4 minutes. Return the beef, stir in tomato paste, sprinkle paprika powder, and roast everything together for another 2–3 minutes.

5. 5.

   Add dried oregano and chili powder, pour in passata tomatoes and broth, bring to a boil while breaking up any browned bits. Reduce heat and simmer gently for about 1 hour.

6. 6.

   Meanwhile, peel potatoes and cut into 1.5 cm cubes. Wash oregano stems, dry, and tear leaves.

7. 7.

   Add the potato cubes to the soup and cook for an additional 15 minutes. Season with salt and pepper, serve in bowls, and garnish with fresh oregano sprigs.