Goulash Soup with Zing

(*) The recipe is enough for 6 to 8 people.

Preheat the oven to 150 °C.

Cut the meat into small cubes. Knead the herb mixture for meat properly by hand.

Cut the onions and garlic cloves into cubes. Sauté in the hot clarified butter until soft. Add paprika powder and tomato puree, mix, but in any case do not roast, otherwise the mixture will become bitter. Extinguish with vinegar water and cook.

Add the meat to the onions and cook half-covered for about twenty minutes in its own juice. Add tomatoes with their juice and cook uncovered almost completely.

Tie the kitchen herbs together with kitchen thread to form a bunch. Remove the peel from the potatoes and cut them into small pieces. Dice the peppers a little bit smaller. Add to the meat with the herbs. Pour cold water over the meat. Place the roasting pan in the lower part of the oven and let the soup simmer for two to three hours, uncovered.

In the meantime, prepare the special seasoning: crush all the ingredients in a mortar or, if necessary, grind them finely in a cutter. Just before serving, season the soup with it (not the whole mass – just as much as you like!).

Serve with bread.

Tips The soup can also be prepared on the stove. However, the liquid evaporates more quickly in the oven, and adding water again makes the soup more flavorful.

The soup hardly needs salt.

The goulash soup is best

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