Potato and Zucchini Goulash

First peel the potatoes and onion. Finely dice the onion and coarsely dice the potatoes, tomatoes and zucchini.

Heat 2 tablespoons of oil in a saucepan and fry the onions until light brown, remove from the heat, add the paprika and paradeis pulp and stir briefly. Deglaze with the vinegar. Stir in about 500 ml of water and the soup seasoning.

Add the potatoes and tomatoes, season with salt, pepper, marjoram and chopped caraway seeds, and steam until the potatoes are tender.

Then add the zucchini and steam briefly.

Season the goulash again, arrange and serve.

Preparation Tip:

Serve with fresh bread and/or pastries. If you like, add a dollop of smooth sour cream on top.

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