Gulaschsuppe mit magerem Rind und Kartoffeln

Zubereitung

1. Fry the chopped onion and peppers in the oil for 5 minutes, then stir in sweet paprika, caraway and garlic.
2. Add the diced beef, brown it for 3 minutes, pour in the vegetable stock and simmer covered for 25 minutes.
3. Add the diced potatoes and crushed tomatoes and cook for another 15 minutes until the potatoes are soft.
4. Season with salt, pepper and marjoram and serve hot.