In a 4 qt. Dutch Oven, brown together onion, garlic, and Ground Beef or cut into bite size pieces left over Chuck Roast.

Add Ragu Roasted Red Pepper Speghetti Sauce, rinse jar with cup of water and add to soup.

Continue adding vegetables and boullion. Add Spenda or sugar and Balsamic vinegar last.

It is important to have a sweet and sour tang to the soup. This is the characteristic of German Goulash Souppe.

Let is cook slowly for 1 1/2 to 2 hours. Or, put in slow cooker and cook for 4 hours. If slow cooking, all of the vegetables may be put in raw.

The original recipe calls for Apple vinegar and some pinch allspice. I have used the Balsamic for a better flavor and it makes the soup look richer. And, I leave out the allspice as it is not a favorite flavor of mine.

As to the measurements above. It is hard for me to give cup measurements as I put in the vegetables by eye. If it looks to bare or thin, I microwave more of any of the above. The cabbage is always half a small head. This is a thick soup which should be served with German hard rolls and Rhine wine.

The Ragu Roasted Red Pepper sauce is what adds the Eastern European flavor for the paprikosh. In fact, this sauce is a fast way of making Paprikosh Chicken or Beef. The sour cream is always added to the sauce just before serving so that it does not separate.