This vegetarian goulash soup is very delicious, aromatic, bright and dense. The scents of garlic and thyme add versatility to the dish and an even boost the immune system. The soup will become a real surprise even for those people, who don’t like soups at all!
- onion : 1 piece
- bell pepper : 1 piece (fresh or frozen)
- potato : 2 piece
- tomatoes : 2 piece (fresh or canned)
- tomato paste : 1 Tbsp
- garlic : 3 clove
- caraway : 0.5 tsp (milled)
- salt : 0.5 tsp
- sweet paprika : 1 tsp
- water : 800 ml (hot)
Stages of cooking
Wash and process the vegetables first. Peel and chop the onion, remove the seeds from the bell pepper and cut it into pieces. Then wash the tomatoes with hot boiling water to peel them easier and cut them into small pieces as well.
Put the vegetables into a deep frying pan, add tomato paste, sweet pepper and a bit of water and stew under the lid for about 10 minutes, stirring the vegetables from time to time.
Cut the potatoes into small pieces.
Put the vegetables into the pot, add potatoes, salt and hot water. Boil on small fire for about 30-40 minutes until the potato is ready.
Around 5 minutes before the soup is ready, add milled caraway seeds and press garlic. Serve with chopped fennel and parsley. Bon appétit!