Goulash Soup – AnneMarie Wildeisen

Cut the ragout cubes into small pieces about the size of a fingernail.

Peel the onions and chop coarsely. Heat the clarified butter in a large frying pan. Season the meat cubes with salt and pepper and fry them heartily. Remove from the frying pan.

Add the butter to the frying pan. Add the onions and cook for about ten minutes in their own juice, turning frequently. Then sprinkle with paprika and add the meat again. Cook for another 15 minutes, turning occasionally.

Add red wine and soup. Add the bay leaf spice and cloves. Make the soup quietly with the lid closed on a small fire for about an hour.

In the meantime, cut the peppers in half, remove the seeds and cut them into small cubes.

Dip the tomatoes briefly in boiling water, cut them in half diagonally, remove the seeds and cut them into small pieces. Peel the potatoes and cut them into small cubes.

Add all these prepared ingredients to the soup after one hour of cooking. Do it again quietly for 30 to 45 minutes with the lid closed, until the meat cubes are very soft. Before serving, season strongly with salt and freshly ground pepper.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

Related Recipes:

Goulash Soup – with Red WineCut the beef into small cubes. Peel and coarsely chop the onions and garlic clove. In a large frying pan, melt... GoulashFor the goulash, the day before cut the dried tomato fillets into very fine strips and soak them together with... Polenta Lemongrass Soup with Pecoroni CroutonsPeel the mango, cut the flesh into wedges from the stone and into fine cubes. Sauté the onion cubes in half... Roast Onion with Fried PotatoesRemove the skin from the onion, halve and cut into thin slices. Pat the meat slices a little tenderly flat... Bound Oxtail SoupThis is how it’s done: when you buy the ox, cut it into individual joints. Wash the ox tail and the... Beef Soup & Consomme – Soup & Consomme(*) Makes about 2.5Liter Soup (beef broth): Rinse the bones and blanch in a large saucepan in enough boiling... Russian Turkey Roulades1.buckwheat put in enough boiling water, cook over medium heat for 12-15 minutes. Drain in a sieve and drain... Tonkotsu Ramen – Japanese Noodle SoupFor the Tonkotsu Ramen, first prepare the soup “Tonkotsu”. To do this, chop the bones into pieces... Veal Stew with PolentaCut the veal into forty gram pieces, season with salt, season with pepper and fry well together with the veal... Kettle GoulashFor the kettle goulash first prepare the bone soup. Fill kettle with water and add bones (preferably in a...