My grandma used to say that only stupid people like labour. Unfortunately, I'm one of these people. I can't lie about. I can always find something to do. Sometimes after cleaning all the windows in my home, I decide to prepare stuffed cabbage leaves for the next day's dinner.

However, this doesn't mean I can't appreciate satisfying dishes called "eintopf", which are enough for a whole dinner. One such dish is goulash soup. You can prepare it with your favourite meat. I think that the one of kind of meat I don't use for goulash soup is chicken, but maybe I should think again? Recently I experimented and made this soup with turkey leg. It was excellent and cooked more quickly than with other meat.

Ingredients (for 2 people)
500g of meat of turkey leg
1 onion
2 cloves of garlic
2 carrots
1 parsley root
half a red pepper
5 potatoes
5 sprigs of rosemary
2 teaspoons of sweet paprika
1 teaspoon of hot paprika
2 tablespoons of flour
4 bay leaves
4 juniper berries
oil
salt and pepper
Cut the meat into small pieces and spice them up with salt, pepper, sweet and hot paprika, and three chopped sprigs of rosemary. Sprinkle with flour and mix it in. Leave in the fridge for half an hour. Peel the potatoes and cube them. Peel the carrots and parsley roots and cut them into slices. Cut the red pepper into small pieces. Chop the onion and garlic. Fry the meat in the oil and put it into a saucepan. Don't clean the pan, and fry the onion and garlic in it. If necessary add a bit of oil. Put the onion and garlic in with the meat. Add the bay leaves and juniper beans and the rest of the rosemary. Pour enough water to cover the meat and boil for 30 minutes. Add the carrots, parsley root and boil for 15 minutes. Add the potatoes. If necessary pour in more water. Boil until the potatoes are soft. Spice the soup up with salt and pepper.

Enjoy your meal!

Try also:
Hot, stodgy, delicious, soup of lentil
Beef cutlets
Bachelor's kitchen – Breton style beans