Hungarian Goulash Soup with Paprika and Potatoes

A hearty Hungarian goulash soup with tender braised beef, plenty of sweet paprika and potatoes. Caraway and marjoram give it its characteristic aroma and warm you from the inside on cold days.

By yumbelo · 4 servings · 110 minutes

Ingredients

• 500 g Beef goulash
• 2 Stück Onions
• 2 Stück Garlic cloves
• 2 EL Cooking oil
• 2 EL Sweet paprika powder
• 1 TL Caraway, ground
• 1 TL Marjoram, dried
• 2 EL Tomato paste
• 2 Stück Red bell peppers
• 500 g Waxy potatoes
• 1.5 l Beef stock
• 1 Bund Parsley, flat-leaf
• Salt
• Black pepper

Method

1. Peel and dice the onions, finely chop the garlic.
2. Heat the cooking oil in a large pot and sear the beef goulash on all sides over high heat, then remove it.
3. Sweat the onions in the rendered fat until translucent, add the garlic and fry briefly.
4. Stir in the paprika powder, caraway and marjoram, briefly toast, then add the tomato paste.
5. Return the meat to the pot, deglaze with the beef stock and simmer covered over low heat for about 60 minutes.
6. Remove the seeds from the bell peppers and cut into cubes, peel the potatoes and cut into cubes.
7. Add the peppers and potatoes to the soup and simmer for another 20 minutes until the meat and vegetables are tender.
8. Rinse the parsley, finely chop the leaves, season the soup with salt and pepper and serve sprinkled with parsley.