Goulash Soup

• 1.2 liters broth (in a soup pot that holds two liters+)
• 0.2 liters red wine
• 600 grams beef or meat substitute (such as Dinki-Gulasch Goulash, 3 packets), in small cubes (1-2 cm diameter)
• 1 packet (50 grams) "dodatak jelima sa povrcem za Goveđi Gulaš" Vegetable seasoning mixture for beef paprikash
• 1 large onion sautéd in olive oil
• 300 grams potatoes, peeled and cubed in 1 cm cubes
• 1 small knollensellerie (celery root/knob, 200-300 grams) or similar root vegetables, peeled and cubed in 1 cm cubes
• 2 carrots or similar root vegetables, peeled and chopped
• 250 grams sweet peppers, red & other colors, chopped in small pieces
• 1 jar (approximately 300 grams) "Ajvar" (spicy Serbian red pepper sauce)
• salt, pepper, and paprika powder to taste

Combine in the logical way:

1. Boil the broth.
2. Add the veggies in the order of which ones need to cook longest.
3. Add everything else (including the olive oil the onions are sautéd in).
4. Simmer for 1 hour
5. Add salt, pepper, and paprika to taste.