Hungarian Goulash Soup

Ingredients

• 600 g beef (ready-to-cook, from the shoulder)
• 400 g waxy potatoes
• 300 g onions
• 2 cloves garlic
• 2 red bell peppers
• 1 red chili pepper
• 2 tbsp butter
• 2 tbsp sweet paprika
• 3 tbsp tomato paste
• 1.3 l beef broth
• 1 bay leaf
• 1 tsp Caraway seeds
• 3 peppercorns
• Salt
• pepper (from the mill)
• 2 sprigs marjoram

Instructions

1. 1.

   Wash the meat, pat dry and cut into bite-sized pieces. Peel, wash and cut the potatoes into bite-sized pieces as well.

2. 2.

   Peel the onions and garlic, slice the onions finely and chop the garlic finely.

3. 3.

   Halve, deseed, wash and dice the bell peppers. Halve, deseed, wash and chop the chili pepper lengthwise.

4. 4.

   Heat butter in a pot and brown the meat in portions all around over high heat. Season with paprika, remove and set aside.

5. 5.

   Brown the onions, garlic and chili in the fat. Stir in the tomato paste and pour over with beef broth. Return the meat and simmer for about 1 1/2 hours over medium heat.

6. 6.

   Meanwhile, place the bay leaf, caraway seeds and peppercorns in a tea filter. After about 1 hour, add paprika and potatoes and cook until done.

7. 7.

   Season the Hungarian goulash soup with salt and pepper, remove spices and serve the soup in preheated bowls. Wash, shake dry, pluck the leaves from the marjoram and sprinkle the soup with it.