German goulash soup
This recipe captures the traditional German goulash soup recipe with caraway, ground paprika and cayenne pepper as spices. In different regions you get different recipes and everyone swears that his recipe is the best.
Ingredients
- 3 tbsp canola oil, divided 1:2
- 1 large onion, peeled and diced
- 2 carrots, peeled and diced
- 2 celery sticks,, diced
- 1 kg beef goulash, cubed
- 1 garlic clove, minced
- 2 tbsp ground paprika
- 1/2 tsp cayenne pepper or more to taste
- 2 tsp caraway seeds, crushed
- 1.5 l beef stock
- 1 large tin whole tomatoes
- 2 bay leaves
- 4 large potatoes, peeled, cubed and pre-cooked
- 4 sweet peppers (any colour), diced
- salt and pepper to taste
Instructions
- Heat 1 tbsp oil in a large soup pot and fry the onions, carrots and celery for 8 to 10 minutes. Make sure that they don't burn.
- Take the vegetables out of the pot, add the remaining oil and brown the meat in the same pot from all sides. You might have to do that in batches. Add more oil if necessary.
- Put the vegetables back into the pot with the meat together with the garlic, ground paprika, cayenne pepper, caraway, beef stock, tomatoes and bay leaves.
- Stir everything and simmer the soup gently for 1 1/2 hours.
- Then add the potatoes and peppers and cook the soup for another 30 min or until the meat is very soft. Season generously with salt and pepper. If you want more heat, you can add more cayenne pepper to your own taste.