Hungarian goulash soup

Prepare the foods

Dice onion, sweet bell pepper. Cut meat into small pieces, about 1x1 cm. Squeeze garlic through a garlic masher.

Pan fry the onions until golden in color. Pour into the pot. When the onion cools down, add paprika, mix it up.

Fry the meat in small portions until golden brown. Add meat to onion, stir, add garlic. Pour water over meat until it is lightly coated. Braise under a lid for 1-1,5 hours. Stir occasionally, adding water if necessary.

Once the meat is cooked, add diced potatoes. Stir in . Fry on high heat for 5 to 10 minutes.

Dice tomatoes and add to meat and potatoes. Add pepper. Stir. Stir-fry for 5 minutes. Add tomato paste. Add water. The amount depends on the desired consistency of soup. The original soup is quite thick. It can be served as a first or second course. I add water so that the soup is not too thick. Salt, pepper to taste. Cook until the potatoes are cooked.

Make dumplings: in a bowl beat an egg, add water and flour. Knead up stiff dough. Wrap in clingfilm. Set aside for 10 minutes. After 10 minutes. Roll out the dough into a sausage and cut into small pieces. Add to boiling soup and simmer for 3-5 minutes.

Bon appetit!