Goulash Soup
by Editorial Staff
Goulash soup is a colorful, rich, and very tasty soup with beef, potatoes, and bell peppers, which combines the features of both the first and second courses. The soup turns out to be thick, aromatic and so nutritious that it is perfect for a full meal. Try it!
Ingredients
- Beef – 600 g
- Peeled cut tomatoes in their own juice – 1 can (400 g)
- Potatoes – 350 g
- Bulgarian red pepper – 230 g
- Onions – 150 g
- Garlic – 3 cloves (10 g)
- Dry red wine – 100 ml
- Wheat flour – 45 g
- Cumin seeds – 1 tbsp
- Ground paprika – 1 tbsp
- Salt to taste
- Ground red pepper – to taste
- Vegetable oil – 2.5-3.5 tbsp
- Fresh parsley – 3-4 sprigs
- Water – 2 l
Directions
- Prepare your ingredients.
- Peel potatoes, peppers, onions, and garlic.
Cut the beef and potatoes into small bite-sized cubes.
Cut the onions into half rings.
Cut the bell peppers into strips.
Chop the garlic with a knife.
- In a separate container, combine wheat flour, paprika, cumin seeds, and 1 tablespoon. a spoonful of salt without a slide.
- Add the flour and spice mixture to the chopped meat and stir well so that the pieces of meat are evenly coated.
- In a skillet over high heat, heat 1-2 tablespoon. tablespoons of vegetable oil. Put the pieces of beef in one layer in hot oil and, stirring, fry for 2-3 minutes, until lightly crisp.
- Transfer the fried meat to a saucepan.
- Boil 2 liters of water. Add boiling water to the meat pan. Bring to a boil and cook the beef over medium heat for 15 minutes.
- Add another 1 tablespoon to the pan in which the meat was fried. a spoonful of vegetable oil. Heat oil over high heat and add onions. Fry the onions over medium heat, stirring constantly, about 5-7 minutes, until golden and soft.
- Add the sautéed onions to the saucepan.
- Add bell peppers to the pan in which the onions were fried. Saute the peppers over medium heat, stirring often, for about 5-7 minutes, until they are soft and lightly browned.
- Add the roasted bell peppers to the saucepan. Bring to a boil and simmer over low heat for 30 minutes.
- Brush a thin layer of vegetable oil on a skillet and reheat over medium heat. Add the chopped garlic and, stirring often, sauté for about 30-40 seconds, until golden brown.
- Add tomatoes preserved in their own juice to the pan and stir occasionally. Simmer the tomatoes for 10 minutes over medium heat, uncovered.
- Then add the wine and cook for another 10 minutes.
- Add the resulting tomato sauce and potatoes to a saucepan with meat, onions, and peppers.
When the soup boils again, taste it, add salt and ground red pepper to taste. Cook the goulash soup for another 30 minutes. - Chop the parsley finely, retaining a few whole leaves to garnish the soup when serving.
With the heat off, add the chopped parsley to the soup pot. Let the soup sit for 2-3 minutes. - Garnish each portion of goulash soup with a parsley leaf and serve with fresh bread.
Bon Appetit!
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