Try this hearty soup to beat the chill

THE winter chill has set in, our days are shorter and the nights a little longer.

In kitchens across eThekwini soup pots are gently bubbling away filling the air with delicious aromas.

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With the level 3 lift of the alcohol ban, now’s the time to enjoy a superb bottle of wine with a hearty and oh-so-comforting bowl of soup like this delish austrian beef goulash soup that pairs so well with a big, well-structured red wine to clean your palate like the Constantia Glen FIVE 2016.

Traditional Austrian Beef Goulash soup
Serves 4

You will need:
45ml (3 tbsp) olive oil
3 (600g) medium onions, chopped
5ml (1 tsp) garlic, finely chopped
15ml (1 tbsp) tomato paste
15ml (1 tbsp) paprika
2,5ml (½ tsp) ground cumin
2,5ml (½ tsp) marjoram
2,5ml (½ tsp) thyme
2,5ml (½ tsp) cayenne pepper (optional)
250g boneless, cubed beef
60ml (¼ cup) red wine
1L (4 cups) warm beef stock
3 (660g) medium potatoes, peeled and diced
salt and pepper

To serve:
sour cream
chopped chives
crusty bread

Method:
Heat the oil in a large, heavy based pot over medium heat. Add the onions and garlic and sauté until tender for 8-10 minutes. Stir in the tomato paste, paprika, cumin, marjoram, thyme and cayenne pepper. Add the beef and fry, 5 minutes. Stir in the red wine and simmer, 5 minutes. Add the stock, cover and cook, 40 minutes. Add the potatoes and simmer for a further 30 minutes until the potatoes and meat are fork-tender. Season the soup to taste, ladle into bowls and top each portion with a dollop of sour cream. Sprinkle some chives on top and serve with freshly baked bread.

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