For the goulash soup, peel and dice the onion. Meat, potatoes (peeled) and paprika also cut into cubes.
Fry the chopped onion in oil until golden, add tomato paste, pour cold beef broth.
Add meat and spices, simmer on low heat for about 1 1/2 hours. Add potatoes and peppers and simmer for another half to three quarters of an hour.
About 10 minutes before the end of cooking add vinegar, add a little water as needed.