Gullashsuppe II

Name: Gullashsuppe II
Yield: 4
Ingredients: Pepper; Salt; 0.25 Celeriac, diced; 1 package Bacon cubes; 1 can Peeled tomatoes; 1 Red pepper, diced; 1 tbsp Sweet chilli sauce; 1 Large teaspoon Basil; 1 Large teaspoon papika; 1 Large teaspoon thyme; 2 Carrots, diced; 2 Parsley roots, diced (optional); 2 Leek cut; 2 Sliced onion; 2-3 clove Garlic; 2-3 Bay leaves; 4 Potatoes, diced; 500 g Beef in small cubes; 8-10 dl Water/broth

Soups

Cook time: 0 min.
Servings: 4

Ingredients for Gullashsuppe II

		Pepper
		Salt
0.25		Celeriac, diced
1	package	Bacon cubes
1	can	Peeled tomatoes
1		Red pepper, diced
1	tbsp	Sweet chilli sauce
1		Large teaspoon Basil
1		Large teaspoon papika
1		Large teaspoon thyme
2		Carrots, diced
2		Parsley roots, diced (optional)
2		Leek cut
2		Sliced onion
2-3	clove	Garlic
2-3		Bay leaves
4		Potatoes, diced
500	g	Beef in small cubes
8-10	dl	Water/broth

Instructions for Gullashsuppe II

To prepare the Gullashsuppe II recipe, please follow these instructions:

A little margarine is heated in a saucepan and peppers and meat are swirled in it. Takes up.
Bacon and onions are switched to the pan until the bulbs are ready. The meat is added together with spices, chopped tomatoes and water / broth.

Simmer for low heat for 1 - 1½ hours until the meat is almost tender. Then add the vegetables gradually in the order they cook in. Red pepper is added when you have switched off the pan, otherwise it will be completely chopped.

tips:
Served if required. With cold-drawn flutes.

Gullashsuppe II

Ingredients for Gullashsuppe II

Instructions for Gullashsuppe II

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