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Goulash soup
30 m active | 2 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 299
  • Fat about 8g
  • Carbohydrates about 21g
  • Protein about 31g
This is needed
This is needed for 4 people
  • 300 g potatoes
  • 200 g carrots
  • 1 onions
  • 1 garlic clove
  • 2 tbsp white flour
  • 500 g beef ragout
  • clarified butter, for frying
  • 0.5 tsp salt
  • 3 tbsp sweet paprika
  • 1 tsp salt
  • 2 tbsp tomato puree
  • 1.5 dl red wine
  • 1 bay leaf
  • 6 dl meat bouillon
  • 1 tin cherry tomatoes
  • 4 tbsp sour single cream
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And that's how it's done
And that's how it's done
Peel the potatoes and carrots, thinly slice the onion, press the garlic cloves.
Dice the potatoes and carrots.
Flour the meat.
Heat the clarified butter in a pan, brown the meat in batches for approx. 5 mins., season with salt, then remove.
Heat a little clarified butter in the pan. Sauté the onion and garlic for approx. 5 mins.
Add the potatoes, carrots, paprika, tomato puree and meat to the pan, season with salt and cook briefly.
Pour in the wine and stock, add the tomatoes along with the juice and bay leaf, bring to the boil. Cover and braise over a low heat for approx. 2 hrs., stirring occasionally. Serve the soup in bowls, top with sour single cream.

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