Peel and roughly dice the onion. Drain the pineapple and collect the juice. Cut the pineapple into pieces. Clean, wash and cut leek into rings. Dab the goulash dry if necessary, dice a little smaller if desired.
Place the meat, onion, leek, pineapple and tomato paste in a roasting pan or ovenproof pot (with lid). Add tomatoes, 100 ml pineapple juice and stock. Mix everything and season with salt, pepper and paprika. Cover and braise in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for about 2 hours
Season soup with salt, pepper and vinegar. Wash parsley, shake dry and chop finely. Sprinkle the soup with parsley