Servings: 6

Time for preparing: 2 hours 30 minutes

INGREDIENTS:

beef pulp 600 g

potatoes 500 g

tomato 4 pcs.

bell pepper 2 pcs.

carrot 1 pc.

bulb onions 2 pcs.

garlic 3 cloves

hot pepper 1 pc.

ground paprika 2 tsp

Bay leaf 2 pcs.

vegetable oil 2 tbsp.

salt taste

PREPARATION:

Cut the beef into medium-sized cubes. Fry the meat in a little vegetable oil until golden brown.

Remove the partitions and seeds from the bell pepper, cut the pulp into cubes. Peel the carrots and onions, cut the onions into cubes, carrots into thin half rings. Add the onion to the meat, add the paprika and fry for 7 minutes.

Transfer the meat and onions to a saucepan, add bell pepper, cover with boiling water and put on fire. When it boils, cover and cook for 1 hour.

Add the diced tomatoes and chopped hot peppers. Cook for 15 minutes, then add the carrots. Cook for another 10 minutes. Add peeled and chopped potatoes. Dip the bay leaf into the soup.

Cook the soup for 10 minutes, season with salt to taste. Cook for another 5 minutes and season with chopped garlic. Let the soup simmer for another 5 minutes and turn off the stove. Leave the goulash soup covered for 10 minutes, then pour into bowls, sprinkle with chopped herbs and serve with black bread.