Hungarian gulaschsuppe

Ingredients for Hungarian gulaschsuppe

Instructions for Hungarian gulaschsuppe

To prepare the Hungarian gulaschsuppe recipe, please follow these instructions:

Cut the meat off the legs and cut it into mundane pieces. Arrow slipped and cut it in the ring. Free the peppers for seed and kernels and cut them into thick strips.

Melt the grease into the pan and first sweat the loaves and then the peppers strips. Take it up.

Pill and crush the garlic cloves and put them in the pan. Put the pieces of meat in the fat garlic mixture and put the pepper in, but beware it does not brown, then the pepper loses its aroma and gives a frame flavor.

Bring the fried tomatoes to the meat with the bowl Add the meatbones and let it pour for a few minutes.

Add the onion and pepper mixture to and add broth or water. Let the soups boil and season with salt.

Moisten the heat, put on the saucepan and allow the soup to spin at low heat for a few hours.

Peel while potatoes and carrots and cut them into small cubes. Bring them to the soup for the last 15-20 minutes.

Remove the meatbones and taste if necessary. The soup with more salt.

Serve the smoking hot. Add bread to.