Goulash Soup

Instructions

• 1
  Cut the meat into 0.5 cm cubes, season with salt and pepper. Finely chop the onion and garlic. In a pot over medium heat, melt the lard and sauté the onion until golden, stirring frequently. Add caraway seeds and meat, mix and sauté until all the liquid released by the meat has evaporated. Stir often.
• 2
  Once the liquid has evaporated and only fat remains at the bottom of the pot, add the flour, reduce the heat to one-third, and sauté for 2 minutes, stirring constantly. Add garlic and paprika, mix thoroughly, and pour in the broth.
• 3
  Stir, season with salt and pepper, and bring to a boil. Again, reduce the heat to below one-third and let it simmer for 20 minutes.
• 4
  Cut the potatoes into 1 cm cubes and add them to the soup along with the dried marjoram. Cook the soup over low heat for 15 minutes or until the potatoes are soft. Stir the soup occasionally to prevent it from sticking. Season the finished soup with salt and pepper to taste.
• 5
  Always rub dried marjoram between your fingers or palms to release its aroma. To taste, you can add a little hot paprika when you add the sweet paprika to the soup. You can also coarsely grind the meat in a meat grinder. Finally, you can garnish the soup with a few fresh marjoram leaves.