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Hungarian goulash soup
The world-famous dish, Hungarian goulash soup, was invented, as legend has it, by simple shepherds. However, over time this hearty, rich soup has somewhat modernized and has become quite an exquisite item on the menus of expensive restaurants.
The essence of Hungarian goulash is that the meat is not boiled separately to obtain broth, but is cooked right in one pot with vegetables. To the sautéed beef or veal pieces with onions, carrots, potatoes, tomatoes, sweet paprika, and bell pepper are added. All this is poured with a small amount of water (just enough to cover the contents of the pot) and simmered together with spices over low heat.
Caloric content: 113 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- meat (beef) – 500 g;
- potatoes – 350 g;
- carrots – 230 g;
- white onion – 300 g;
- fresh tomatoes – 150 g;
- bell pepper – 1-2 pcs;
- canned tomatoes (or tomato paste) – 60 g;
- garlic – 3 cloves;
- hot pepper – to taste;
- parsley – a bunch;
- sweet paprika – 1 tbsp;
- bay leaves – 2 leaves;
- odorless sunflower oil – 35 ml;
- butter – 35 g;
- salt, pepper – to taste.
Preparation
- Prepare the ingredients for making Hungarian goulash soup. You can use meat on the bones, but then its weight should be increased by 30%, and otherwise, cook it just like the meat fillet. There should be a lot of onion in the goulash – when sautéed, it gives sweetness, which is necessary to enhance the flavor, so it is not recommended to reduce the specified amount.
- Cut the meat into small pieces, no larger than 2.5 centimeters.
- Slice the onion into not too thin half-rings.
- Chop the carrot into 1 centimeter cubes.
- Mince the garlic with a knife.
- In a pot, melt the butter, previously adding the sunflower oil.
- First, sauté the onion – its slight caramelization will give the dish a pleasant sweetness. Don't overdo it – the onion strands should just soften and should be slightly browned in some places.
- Next, add half of the chopped meat – let it fry well until it is browned.
- While this process is going on, add the garlic – its distinct aroma will spread immediately.
- Now you can add the carrots to the pot.
- Add the canned tomatoes, and hot pepper. Mix everything, turn the heat to the minimum, just enough for the mixture to gently bubble.
- Cut the fresh tomatoes.
- Immediately add them to the overall composition.
- Carry out all steps in sequence without calculating a specific time. Next, add the remaining pieces of meat.
- Pour everything with hot water.
- The amount is determined visually – the liquid should reach the top of all ingredients.
- Add sweet paprika to the soup (if you taste it, the sweetness should be felt – this indicates good quality, while bitterness in taste suggests an old, rancid powder – it is better not to use such).
- Mix everything, add the bay leaves, and a little salt (do not fully salt yet; it's better to do it later).
- Cover the pot with a lid and simmer the goulash soup over low heat for 40 minutes.
- Before the allotted time is up, cut the potatoes into small cubes.
- Cut the bell pepper into larger pieces.
- After 40 minutes, check the broth for salt and add more to taste.
- Add the potatoes to the overall mixture.
- Immediately add the bell pepper. You can add a little more water, but the soup should still remain fairly thick.
- Garnish everything with finely chopped parsley. Cover the pot again and simmer for another 15 minutes. Hungarian goulash soup is ready.
While the pot is hot, serve the Hungarian goulash soup into portioned bowls. It is usually topped with green onions. And since this is originally a peasant dish, dipping a piece of bread or lavash into the broth is not forbidden.
Enjoy your meal!
