Spicy goulash soup

The sharp goulash soup is seasoned with fresh chili pepper and cayenne pepper. As a soup, I used a hearty green peppers and a mild red pepper. Cut pork stew and beef stew into smaller cubes, as shown in the picture above, so they will cook faster and make better food. Onion and garlic into fine cubes. Heat the butter in a soup pot and brown the stew in it vigorously until it begins to brown.


Add onions and garlic and fry briefly. The stew with pepper, cayenne pepper, salt and pepper spice powder and tomato paste stir. Sprinkle flour over the stew and fry lightly. The stew deglaze with red wine, add broth and tomato puree and place a lid. Spicy goulash soup boil once and switch back to medium. Cut the peppers into small cubes.

The chili pepper in half and remove the very sharp white kernels. Chili pepper cut into thin rings and stir together with the pepper into the goulash soup. Place the lid back and let the sharp goulash soup simmer for about 45 minutes. Serve with fresh French bread tastes very good.


¤100 g Pork goulash
¤100 g Beef Goulash
¤1 Onions
¤10 g Butter
¤Freshly ground pepper
¤Cayenne pepper
¤1 tsp Tomato paste
¤1 tsp Flour
¤1/8 L Red wine
¤1/8 L Broth
¤200 g Tomato puree
¤2 Pepper
¤1/2 Chili pepper

2 servings 418 calories per serving, 20 mins Prep 60 mins Total