Goulash Soup Rhenish Style
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 3 hrs |
| Total Time | 4 hrs |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
- 2 kg pork, e.g., shoulder, back or ham
- 2 kg onion (s)
- 1 bunch soup greens
- 4 bell peppers, red, yellow, green
- 1 gr. Can (s) tomato (s), peeled or in pieces, approx. 800 g
- salt and pepper
- 20 dashes Tabasco
- 8 dashes Worcester sauce
- 200 g mararine
- 5 liters water
- possibly flour or sauce thickener if required
Print Recipe
Pin Recipe Instructions
- Cut the meat into approx. 2 cm cubes and fry in several portions in a coated frying pan in hot margarine. Season with salt and pepper. Transfer the roasted meat with the remaining fat from the pan into a large 10 liter saucepan or 2 pots of 5 liters each.
- Halve the peeled onions, which can also be large vegetable onions, and cut each half into thin slices. Also fry the onions in several portions in melted margarine until brown. Pour the meat into the saucepan with any cooking fat. Fill the pot with 5 liters of water, bring to the boil briefly and continue to simmer on low heat.
- Cut the peeled soup greens and the peppers into 1 cm cubes and add to the saucepan with the tomatoes. Let simmer for approx. 2 - 3 hours, stirring occasionally. The onions are then almost overcooked. Season to taste with Worchester sauce, Tabasco and possibly a little salt.
- If you like it, you can thicken the soup with flour or a sauce thickener. The soup is now ready and can be served with bread rolls or baguette.
- By the way, the soup tastes a little better the next day after it has been warmed up, because everything is still a bit pulled through then.
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