Goulash soup (Gulyásleves)

Ingredients

• 1 kg bone-in beef (round and shank)
• 2500 ml water
• 2 tablespoons beef fat skimmed from the soup
• 1 medium onion (150 g)
• 2 medium carrots (150 g)
• 100 g kohlrabi
• 100 g celery
• 1 medium parsnip (120 g)
• 1 red pepper (150 g)
• 1 green pepper (150 g)
• 1 teaspoon paprika
• 3 peeled tomatoes (450 g)
• 1 tablespoon caraway seasoning or 1/4 teaspoon ground caraway
• 1 bay leaf
• 1 teaspoon salt
• 2 medium potatoes (300 g)

Preparation

1. Pat the meat dry with paper towels. Put it in a large pot with 2500 ml water and simmer for 120 minutes, until the meat comes easily off the bone. 2. Remove the meat and set it aside. Pour the broth into a bowl, skim off 2 tablespoons of fat from the surface and return them to the same pot. Finely chop the onion, carrots, kohlrabi, celery, parsnip and peppers, then sauté for 8 minutes, until softened. 3. Add the paprika and peeled, chopped tomatoes, then pour in the hot broth. Add the caraway seasoning or ground caraway, the bay leaf and salt. Simmer for 20 minutes, until the vegetables are tender. 4. Peel the potatoes and cut them into small cubes. Cut the meat into small pieces, add both to the pot and simmer for another 20 minutes, until the potatoes are tender.