Gulaschsuppe mit Sauerrahm

Ingredients

• 600 g beef goulash (e.g., shoulder)
• 2 onions
• 2 Garlic cloves
• 2 EL vegetable oil
• 2 EL tomato paste
• 100 ml dry red wine
• 1 l meat broth
• 1 bay leaf
• 1 tsp untreated grated lemon zest
• 0.5 TL ground cumin
• 0.5 TL dried marjoram
• Salt
• pepper (ground)
• 2 TL sweet paprika powder
• 100 g Sour cream

Instructions

1. 1.

   Rinse the beef, pat dry and cut into 1.5-2 cm cubes. Peel and finely chop the onions and garlic. Heat oil in a large pot and brown the meat on all sides. Add onions and garlic and cook 2-3 minutes. Stir in tomato paste, briefly sauté, then deglaze with red wine. Pour in broth, add bay leaf, lemon zest, cumin, marjoram, salt, and pepper. Cover and simmer for about 1.5-2 hours over low heat; add more broth if needed. Stir in paprika powder and adjust seasoning.

2. 2.

   Serve in bowls, garnish with sour cream, and sprinkle extra pepper on top.

3. 3.

   Offer fresh bread on the side as desired.