Name: Goulash Soup with Potatoes and Bell Peppers
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 2 Portionen
Ingredients: 250 g Goulash meat; 1 Stück yellow Clever onions; 1 EL Clever rapeseed oil; 1.5 EL Clever tomato paste; 50 ml dry red wine; 0.751 l Beef broth; 0.5 Stück Bay leaf; 0.5 Stück red bell pepper; 0.5 Stück yellow bell pepper; 25 g Clever firm cooking potatoes; 0.5 Stück Clever garlic clove; 0.5 EL hot paprika powder; 0.5 EL Clever sweet paprika powder; Salt; black pepper from the mill; 0.5 TL Lemon zest

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Cook Time

1 h 20 min

Description

This hearty goulash soup with potatoes and bell peppers is a savory main course that takes about 80 minutes to prepare. The recipe is designed for 2 servings and is ideal for the cold season. The soup is easy to prepare and offers a warming meal.

Ingredients (16 ingredients)

Preparation (8 steps)

Prepare and sear the meat

Rinse the meat under cold water, pat dry and cut into approx. 2 cm cubes. Peel the onion and cut into fine cubes using the Wundermix WunderSlicer V2 and the fine slicing disc. Collect the diced onions. Heat oil in a separate pan and sear the meat cubes in it for about 3 minutes on all sides. Remove the meat from the pan and set aside.

Sauté the onions

Thermomix® Setting

3 min/248°F/Speed 1 248°F

Put the diced onions in the mixing bowl and sauté for 3 min./120°C/speed 1.

3 min

Season and deglaze

Sprinkle both paprika powders over it, add the tomato paste and stir briefly. Deglaze with wine. Pour in 1.2 l of beef broth, add bay leaf and add meat.

Let it simmer

Thermomix® Setting

60 Minuten/212°F/Gentle stir speed 212°F Reverse

Cover and simmer over medium heat for approx. 60 minutes/100°C/gentle stir setting until the meat is tender.

60 Minuten

Prepare the vegetables

Meanwhile, halve the bell peppers, clean and dice. Peel the potatoes and dice.

Add vegetables

After 45 minutes of cooking time, stir the peppers and potatoes into the soup and let them simmer.

Season and taste

Peel and finely chop the garlic. Add garlic, lemon zest, caraway seeds and marjoram to the soup 5 minutes before the end of the cooking time. Finely chop the parsley. If necessary, dilute the goulash soup with some beef broth. Season with salt and pepper.