Szeged Goulash Soup

1. dice the meat, remove the skin from the onions and cut them into narrow rings.

Heat lard in a soup pot and fry onions until golden brown. Remove the pot from the stove, dust the onions with paprika powder. Add meat cubes.

3. brown meat, stirring occasionally. Season with salt, pepper and crushed caraway seeds. 4.

4. extinguish with clear soup, at the beginning with the lid closed, simmer lightly for 1 hour.

5. pick the sauerkraut with two forks, chop coarsely and mix into the soup. Continue to simmer for another 30-45 minutes until the meat is completely tender, season to taste.

Stir together sour cream and crème fraîche. Pour soup into plates or cups. Place a dollop of cream in the center of each, dust with a tiny bit of paprika powder, and sprinkle with chive rolls.

Our tip: Fresh chives are much more aromatic than dried ones!

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