# Chop the
onion, dice the
carrot,
potato and
tomato. Slice the long green
peppers finely.
# Put vegetable oil into a pot and make it hot. When it turns to hot, add
onion in it. Fry the
onions until they soften totally. Add calf goulash cubes in it, roast it by stirring time to time until the meat gives its broth and soaks again.
# Add
pepper and
carrot in it. Roast the mixture for about 5-10 more minutes. Add
tomato and
potato also, sauté it for a while, then add hot water in it.
# Boil the mixture for about 15-20 minutes, add sweet red
pepper powder, crushed red
pepper, black
pepper, cumin and salt in it.
# Meanwhile, put
flour, egg and salt into a deep bowl. Add water until it reaches to the soft dough consistency, and whisk it well.
# Hold the strainer over the boiling soup, and pour the dough onto the strainer to make it fall onto the soup as drops.
# When the dough pieces start to stay over the soup, it means that the soup is cooked. ( Thinly crushed 2
garlic cloves may be added into the soup with
onion also.). Serve it hot.
