Fiery Goulash Soup

For the goulash soup, cut the meat into small cubes, clean the greens and finely dice them. Peel the onions and cut them into half rings.

Cut bell bell pepper into strips. Fry the meat in hot oil. Add vegetables and fry briefly.

Add paradeis pulp, extinguish with wine and clear soup. Simmer over medium heat for 1.5 hours. Season with salt, cayenne bell pepper and paprika.

Cut pepperoni into strips (remove white seeds) and sprinkle over soup.

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