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. Continue reading