Peel the potatoes and boil for 15 minutes with the caraway seeds.
In the meantime, cut the bacon very finely into cubes and render.
Remove the bacon cubes from the fat and set aside.
Peel onions and garlic cloves, chop onions, press garlic.
Rinse parsley, toss dry and chop finely. Sauté half of it with onions and garlic in bacon fat until translucent.
Clean celery and bell bell pepper. Cut the celery into small slices and the bell bell pepper into small cubes, add to the pot, pour in the soup, bring to a boil and simmer on low heat for 5 minutes.
In the meantime, drain the potatoes, rinse, peel and cut into cubes. Add to the soup and cook for another 5 minutes.
Drain the capers and chop them if necessary.
Pluck the rinsed, dry marjoram leaves from the stems. Add to the goulash with the capers and season with salt and paprika.
Add the bacon cubes to the frying pan again and fry until crispy brown.
Arrange the goulash and serve sprinkled with the remaining parsley and the bacon cubes.
Preparation Tip:
If the potato goulash is too meatless, you can add diced sausages such as frankfurters, or leftover roast pork or beef.
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