Goulash soup in Austria
When in the journal "Culinary workshop," I came across this recipe, I just felt going to be delicious! Made, I hasten to share with you a delicious thick soup that combines both the first and second.


  • Beef

    600 g

  • Pepper

    1 piece

  • Potatoes

    2 piece

  • Onion

    1 piece

  • Garlic

    3 tooth

  • Peppers red hot chilli

    0.5 tsp

  • Tomato

    400 g

  • Cumin

    1 Tbsp

  • Flour

    3 Tbsp

  • Paprika sweet

    1 Tbsp

  • Salt

  • Vegetable oil

  • Semi-dry red wine

    100 ml

  • Greens


Onion cut into half rings, garlic - small, bell pepper - julienne, flour mixed with paprika and a tablespoon of salt.
Roll meat in flour mixture and caraway seeds.
Brown the meat in small portions in a frying pan until Golden brown and put them in a saucepan.
Pour meat 2 liters of hot water and cook over medium heat for 15 minutes.
Fry the onions in a pan with vegetable oil until light blush and add to the pot with the boiling soup.
In the same pan fry the pepper until soft, add to soup and cook for 30 minutes.
Fry garlic, chili until light aroma.
Add the garlic to the tomatoes and simmer, stirring occasionally for 10 minutes.
Then to the tomatoes pour in the red wine and continue to simmer for another 10 minutes.
Put the tomato puree in the soup. And last add potatoes, diced and cook goulash soup another 30 minutes.
Pour into bowls, season with herbs and serve.
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