Goulash Soup From the Turkey

Fry the onion in the oil until brown. Mix the cornflour with about 4 tbsp of clear soup. Add rest of clear soup to onions, add cumin, paprika powder, paprika, season with salt and pepper and simmer. Add cornstarch and simmer for another 20′ on low heat. In the meantime, make the pasta a little before al dente. Add the turkey to the clear soup and cook for about 5′, add the noodles and heat again for about 2′. Season well with salt and freshly ground pepper and serve hot.

Time (min.): : 30+45

Serve with: : hearty bread

Drink: : Vin de Pays, red

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