Fiery goulash soup with Debreziner sausage is a highlight of Viennese cuisine — hearty, richly spiced, and pleasantly hot. Perfect for rainy days or cosy evenings with friends.
| Ingredients | ||
|---|---|---|
| 800 | g | onions, diced |
| 2 | tablespoon(s) | tomato paste |
| 4 | tablespoon(s) | sweet paprika powder |
| Approx. 2.5 | l | beef stock |
| 1 | kg | beef, preferably shin, cut into 15 x 15 mm cubes |
| 8 | cloves | garlic |
| 1 | teaspoon(s) | chili |
| 3 | tablespoon(s) | marjoram |
| 1 | tablespoon(s) | caraway seeds |
| 600 | g | waxy potatoes |
| 3 | pair | Debreziner sausages, sliced |
| Lard | ||
| Zest of 1 lemon | ||
| Salt and pepper | ||
| Fresh parsley, chopped | ||
Preparation
Heat the lard in a large pot and sauté the onions until golden brown. Briefly roast the tomato paste, then add the paprika powder and cook very briefly as well.
Pour in the beef stock. Add the beef cubes, garlic, lemon zest, and spices. Simmer gently for 80 minutes.
Dice the potatoes and add them to the soup together with the sliced Debreziner sausages. Continue simmering over low heat for another 20 minutes.
Season with salt and pepper, sprinkle with freshly chopped parsley, and serve immediately.
