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Goulash-inspired Beef Sausage Soup

I didn't want to use the traditional paprika paste in this Goulash, because it can be hard to come by. Instead I char-fried some capsicum and added powdered smoked paprika to the sauce yielding a milder but a very similar effect. I used thick organic beef sausages for this dish. Oh, and I served mine with about half a can of baked beans, it was delicious!
Servings: 4


For the Sausage 'Goulash' Soup:

  • 500 g (6) thick beef sausages
  • 1 red capsicum seeds removed, sliced into strips
  • 2 carrots peeled & cut into chunks
  • 1 onion peeled and quartered
  • 2 medium potatoes peeled and quartered
  • 1 tomato chopped
  • 4 cups beef stock
  • 2 tbsp smoky paprika
  • 4 large garlic cloves peeled
  • salt and pepper to taste
  • 2 tbsp oil

To serve:

  • slices of sourdough with butter
  • fresh parsley chopped optional


To make the Sausage 'Goulash' Soup:

  • Heat oil in a large stockpot or a castiron casserole over high heat.
  • Add sliced capsicum and cook, stirring for a minute or until the capsicum is getting slightly charred.
  • Add sausages and cook for a minute on each side, stirring so that the capsicum does not burn.
  • Add carrots, onion, potatoes, beef stock.
  • Add tomatoes, crushed garlic and paprika. Bring to a boil.
  • Lower heat to low, cover and cook for 15-20 minutes or until the potatoes are soft.

To serve:

  • Divide soup between serving bowls and serve with a slice, or two, of buttered sourdough.
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