Here again it is time to warm thick soups. From the name it is clear that the soup originated in Hungary, with its ubiquitous paprika, and then smoothly "flowed" to neighboring countries and became a famous Czech soup, which is sometimes served in a bread "plate". Soup with a very bright taste and wonderful aroma of meat, paprika, tomatoes and garlic, thick and hearty, can replace a whole lunch, and you can dine with this soup. Recommend!
Potatoes can be taken more, 3-4 pieces.
Today I have pork, but with beef, for my taste, tastier, but longer to cook. Vegetables, except potatoes, cut into small cubes.
Cut the meat into small pieces.
In a saucepan with a thick bottom over medium heat, heat the vegetable oil. Add the onions and carrots, fry, stirring, 4-5 minutes.
Add the garlic, thyme and paprika, stir and fry for 1 minute.
Put the meat and fry, stirring until the meat changes color.
Add the cubes of sweet pepper, tomato pulp.
Add the potato cubes.
Pour water or broth, add salt and sugar. I added 1 tsp of salt with a slide and 1 tbsp of sugar. Cover the pan with a lid, reduce the heat to low and simmer until the meat is soft. Depending on the type and variety of meat, this process can last from 40 minutes to an hour and a half. I stewed for about an hour.
Pour the soup on plates and serve with your favorite greens.