Midnight Soup

Midnight soup can be prepared well in larger quantities. Beef stew and pork stew may still throw a little smaller. Heat oil in a pan and fry the corn oil mixed stew in it strongly. Dice the onion peel, small and short mitsch tumors. Stir in tomato paste and deglaze with red wine.


Temperature to lowest level and top up the soup with meat broth. Season with freshly ground pepper, salt, paprika, a pinch of cayenne pepper, chili powder and chili sauce. Midnight soup can simmer about 40 minutes. Pour mushrooms in a colander, rinse, shake dry and cold. Slice the mushrooms. Green peppers in half, freeing of white skins and seeds and cut into cubes.

Mushrooms and capsicum cubes add to the midnight soup and cook about 5 minutes. Mix cornstarch with cream and bind the midnight soup. again boiled up. Stir just before serving, finely chopped parsley and cognac under the midnight soup. This can be done with fresh baguette.


250 g Beef Goulash
250 g Pork goulash
2 tablespoons Corn oil
2 Onions
2 Box Tomato paste
1 / 8 L Red wine
3 / 4 L Broth
Pepper, salt
Cayenne pepper
Chili powder
1 tbsp Chili Sauce
1 can 1 Mushrooms
1 Peppers, green
2 tablespoons Cream
2 tsp Cornstarch
2 tablespoons Cognac
1 tbsp Parsley

Serves 3 – 730 cal per serving, 20 mins Prep – 45 mins Total