Gullaschsuppe a la Jeanette

Ingredients for Gullaschsuppe a la Jeanette

Instructions for Gullaschsuppe a la Jeanette

To prepare the Gullaschsuppe a la Jeanette recipe, please follow these instructions:

The vegetables are cleaned and cut into the tern.

The meat is cut in tern and brown with high heat in a little fat.
Add the vegetables water and spices to near sherry and tomato puree.
Small boil under lid until all is dark 1-1½ hours.

Boil flavor with tomato purée and sherry, the soup finally tarnished (do not be thick).

tips:
Server flutes to. If the soup is made the day before serving, do not level it and season with Sherry before the next day.