Goulash Soup

Ingredients

• 500 g Beef, cut into pieces
• 1 pcs Small onion, finely chopped
• 2 tbsp Olive oil
• 2 pcs Garlic cloves
• 2 pcs Carrots, cut in 2 cm pieces
• 2 pcs Celery stalk, finely chopped
• 1 pcs Capia pepper, chopped
• 2 pcs Tomato, finely chopped
• 1 tbsp Sweet red paprika powder
• 1 tsp Cumin, ground
• 3 pcs Bay leaf, whole
• 1 1/2 l Beef stock
• 500 ml Water
• 2 pcs Parsley root, chopped
• 1 pcs Celery root, cleaned, cubed
• 1 g Salt and freshly ground black pepper to taste
• 3 tbsp Fresh parsley, finely chopped and some for garnishing

Method

1. In a large pot heat the olive oil over medium heat.
2. Add the onions and sauté until they are translucent. Add the garlic and sauté for another minute until fragrant.
3. Increase the heat to medium-high and add the beef cubes. Cook until they are browned on all sides.
4. Add the carrots, celery, red peppers, cook for another 5 minutes, stirring occasionally. Stir in the paprika, caraway seeds, salt, and pepper. Mix well to coat the meat and vegetables with the spices.
5. Add the tomatoes and cook for another 5 minutes. Pour in the beef broth and water. Add the bay leaf.
6. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 45 minutes.
7. Add the turnip and the celery, and continue to simmer for another 30 minutes, or until the vegetables are tender and the beef is cooked through.
8. Adjust seasoning with salt and pepper if necessary. Remove the bay leaf before serving.
9. Serve hot, garnished with fresh parsley.