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🍲 Traditional Goulash Soup

420 kcal · 30 min · 4 servings

Ingredients

• Beef goulash 600 g
• Onions 1 pc
• Oil 3 tbsp
• Sweet paprika pinch
• Tomato paste 5 tbsp
• Dry red wine 200 ml
• Beef broth 1 L
• Dried bay leaves 1 pc
• Red pepper 1 pc
• Yellow pepper 2 pcs
• Potatoes, mostly waxy 500 g
• Carrots 4 pcs
• Cornstarch 1 tbsp
• Fresh parsley 20 g
• Salt pinch
• Ground black pepper pinch

Instructions

1. 1. Rinse the beef goulash and pat dry with a kitchen towel. Halve the onions, peel them, and cut into cubes. Heat the oil in a pot over high heat and brown the meat in batches for about 5 minutes, then remove from the pot.
2. 2. Sweat the onions in the pan drippings for about 2 minutes, then add the tomato paste and cook for another 1 minute. Deglaze with red wine and let it reduce briefly. Then add the beef broth, the meat, paprika powder, and the bay leaf, and simmer for approx. 60 minutes.
3. 3. Wash the peppers, halve them, remove the core and seeds, and chop into coarse cubes. Peel the potatoes, wash them, and also cut into cubes. Peel the carrots and cut into pieces. Add everything to the soup and simmer for another approx. 30 minutes.
4. 4. In a bowl, mix the starch with 3 tbsp of cold water and stir into the soup. Let it simmer lightly until the soup has reached the desired thickness.
5. 5. Wash the parsley, shake off the water, pluck the leaves from the stems, and chop finely. Season the goulash soup with salt, pepper, and paprika powder, and serve sprinkled with the chopped parsley. Enjoy your meal!

Nutrition per serving

• kcal: 420
• Protein: 30 g · Fett/Fat: 20 g · Carbs: 30 g