Hungarian beef goulash soup is a great option for lunch. The goulash soup according to this recipe is very satisfying and aromatic. Since Hungarian goulash soup is both the first and the second in one, adjust the amount of liquid at your discretion.
We prepare all the necessary ingredients. Take potatoes of non-boiling varieties. It is best to use a cast-iron cauldron for making goulash.
Peel the onions and chop finely. Heat half of the vegetable oil in a cauldron. We send onions and tomato paste there, fry over medium heat for 5 minutes. We remove from the fire.
Peel the garlic, chop it and add to the onion together with paprika and caraway seeds. We mix. We transfer the contents of the cauldron to a separate plate.
Cut the meat into cubes with a side of 1 cm. In a cauldron, heat the remaining vegetable oil and fry the pieces of beef over medium heat until golden brown.
We shift the onion frying into the cauldron with meat. Pour a glass of water, bring to a boil.
Cover with a lid and cook the meat in tomato sauce over very low heat for 1.5-2 hours until the water boils away. Top up with water if necessary.
Peel the bell peppers from seeds and cut them into squares. Peel and dice the carrots. Cut the tomatoes into cubes too. Next, add bell peppers, carrots, and tomatoes to the cauldron.
Peel the potatoes, cut into cubes and send them to the cauldron. Salt.
Fill the cauldron contents with 2 glasses of water. Bring to a boil, reduce heat, and cook beef goulash under the lid for another 20-25 minutes.
Let the prepared goulash soup steep in a cauldron for 10 minutes.
Hungarian beef goulash soup is ready to serve. Bon Appetit!
Ingredients
Print Recipe
Pin Recipe