Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Goulash Pepper Soup
- For meat
- 700 grams Beef (from shoulder)
- For meat seasoning
- 1 tsp marjoram
- 2 tsps grated Lemon peel
- 1 tsp paprika (hot)
- 1 tsp coarsely ground Caraway
- salt
- freshly ground peppers
- In addition
- 6 onions
- 2 garlic cloves
- 70 grams clarified butter
- 1 Tbsp sweet ground paprika
- 2 Tbsps Tomato paste
- 30 milliliters Red wine vinegar
- 1 sm jar peeled Tomatoes
- 350 grams floury potatoes
- 1 Bell pepper (red)
- 1 Bell pepper (green)
- parsley
- 1 thyme
- 1 bay leaf
- 2 liters Beef broth
For the meat: cut beef into small cubes and combine with all meat seasoning ingredients. Peel onions and dice. Peel and chop garlic. Heat butter in a Dutch oven, saute onions until soft. Add garlic and saute together briefly. Add paprika, tomato paste and sauté briefly. Deglaze pan with vinegar and 2 tablespoons of water and boil until almost all liquid has evaporated. Add seasoned meat and simmer for 20 minutes.
Puree tomatoes with their juices, add to meat and simmer gently. Peel potatoes, rinse and dice. Add potatoes and herbs to meat mixture. Add broth and simmer on low heat for 30-40 minutes. Rinse and dry bell peppers, halve and remove seeds and ribs, cut and into small cubes. Add to meat mixture after about 20 minutes of cooking. Season with salt and pepper to taste. Pour into bowls and serve hot.