First, sauté the onions in hot butter. Add garlic and paradeis pulp and sprinkle with paprika powder.
Stir in pelati, pour in vegetable soup and simmer on low heat for 10 minutes.
Then add the potato pieces. Season with salt, lemon zest, cumin and pepper. Continue to simmer gently until the potatoes are tender. Season again with salt and freshly ground pepper.
Arrange in warmed soup plates, garnish with sour cream and finely chopped parsley and serve the potato goulash.
Preparation Tip:
Spice up the potato goulash with some hot paprika powder, if desired.
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