Spicy Goulash Soup

Cut meat into small cubes. Peel and dice the onions. Fry meat in small portions in hot lard until very hot, season with salt and pepper, place in a large casserole form. Once all the meat is browned, add the diced onion and sauté until translucent. Fold in the paprika powder and pour in a quarter of a liter of clear soup. Cover the lid and simmer at moderate temperature for half an hour. In the meantime, quarter the peppers, remove the seeds and rinse well, then cut into thin strips. Rinse the potatoes, peel, rinse, cut into sticks. Blanch tomatoes, rinse, skin and cut into quarters. Add half of the tomatoes to the meat with the peppers, potatoes, garlic and the rest of the clear soup. Cover and simmer for another 60 minutes, stirring occasionally to prevent the soup from sticking. Season with cayenne pepper, salt, pepper and rose paprika. Stir in the remaining tomatoes and heat for another 5 minutes. Serve with bread sticks or rolls.

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