Potato Goulash

For the potato goulash, peel the potatoes and cut into pieces. Peel and slice the onions. Peel and press the garlic. Chop the pelati finely. Grate the lemon peel and chop the parsley.

Sauté the onions in hot butter. Add the paradeis pulp and sprinkle with paprika powder. Stir in pelati, add vegetable soup and simmer gently for about 10 minutes.

Then add the potato pieces. Season with garlic, cumin lemon zest, salt and pepper. Continue to simmer gently until the potatoes are tender.

Season again with salt and freshly ground pepper. Arrange in warmed soup plates, garnish with sour cream and parsley and serve the potato goulash.

Preparation Tip:

Refine the potato goulash with a little sour cream, if desired.

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