Recipe

Goulash Soup Recipe

	Kochhexe / All my dishes 3 months, 3 weeks ago on a cold day - with some lovely warm crusty bread, a glas of red wine (a cold beer will do, too) - what more do you want? Prep:30m Cook:120m Servings:8	Kochhexe
	satisfying soup

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terryr

Ingredients

lard, a heaping tablespoon full or more

beef goulash - 500 gr, cut into small cubes

herbs and vegetables for flavouring soup - 1 package (fresh, contains celery,carrot, parsley, etc.)

onions - 2

green pepper, peeled, - 2

tomatoe - 4 large ones, peeled

pepper, salt

red paprika powder - about 2 tablespoons

tomato puree, 1 small can (about 1 large tablespoon)

a good red wine - at about 1/4 litre

beef broth, homemade - 1 Litre or more

potatoes, peeled, and cut into very small cubes

Directions

i've had this goulyash soup in hungary - at least that is what i understood was in it :-). it was not as thick as you often get it - it is more of a broth and thickens due to potatoes and the red paprika - i use plenty of it - often using some of the hot stuff, too.

heat lard in dutch oven,

fry beef cubes until nicely browned.

add cut up soup greens, sliced onions, cubes paprika and tomatoes.

add paprika powder, pepper, salt and tomato puree.

add red wine.

cover. let simmer for about one hour on very low temperature

add peeled and very finely cubes potatoes

add broth

let come to a boil,

turn down heat

let simmer for about another 45 to 50 minutes.

check seasoning,

add salt, more freshly ground pepper.

when i serve it, i put a dollop of sour cream in the middle and sprinkle some paprika on top and /or some very finely chopped parsley.

and - do not forget the red wine!

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Comments

jlv1023 3 months, 3 weeks ago said:
Does sound great for a cold night,

Thanks for the post
Janet

terryr 3 months, 3 weeks ago said:
I will try this on a cold day. Then I will email how it came out.
Many thanks; be well!!

kochhexe 3 months, 3 weeks ago said:
You are welcome, Terry R, you know i wrote it for you - out of memory. you may want to add some curry (sometimes i do)or some finely chopped carrots (when i have just one or two left, i do this, too). just try it out. whatever you do - let it simmer long enough, the meat has to be very, very tender :-)

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