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Soup
Servings: 6
Preparation time: approx. 1 hour
Di culty: medium
Ingredients:
• 350 g onions (peeled and quartered)
• 20 mL oil
• 400 g beef goulash (in bite-sized pieces)
• 250 g tomatoes (quartered)
• 450 mL water
• 1 1/2 tbsp. sweet paprika spice
• 2 tsp. salt
• 1/2 tsp. pepper
• 100 g red capsicum (in small pieces)
• 300 g potatoes (peeled and diced)
• Vegetable broth (amount according to the
packing instructions)
• 100 g tomato paste
• Some marjoram
• Caraway (to taste)
Preparation:
Mince the onions in the steel jug for about 20
seconds, slowly increasing the speed to 4. Then
transfer them to a separate container. Add oil to
the steel jug and heat on speed 0 for 1 minute at
90°C. Add half of the meat and fry for 3 minutes
at 100°C on speed -1 (le -hand rotation). Add the
remaining meat and fry for another 3 minutes
at 100°C on speed -1 (le -hand rotation). Add
onions and simmer for 2 minutes at 100°C on
speed -1 (le -hand rotation). Add tomatoes,
150 ml of water, paprika spice, salt, pepper and
cook for 40 minutes at 100°C on speed -1 (le -
hand rotation). Note: If you use pork, the cooking
time will be shortened by 10 minutes. Add the
capsicum, potatoes, 300 ml of water, vegetable
broth, tomato paste and, if necessary, marjoram,
cumin and cook for another 15 minutes at 100°C
on speed -1 (le -hand rotation). Variants: If you like
your soup thicker, mix 1 to 2 tbsp. of cornstarch
with a little water and add a dash of cream. With
a pinch of cayenne pepper, the soup gains a spicy
touch.
Goulash Soup
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