Hungarian Goulash Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 25 mins |
| Total Time | 1 hr 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g beef
- 4 onion (s)
- 2 cloves garlic)
- 50 g lard
- 1 tablespoon flour
- 0.25 liter ¼ red wine
- 0.5 liter ½ meat broth
- 1 teaspoon paprika powder, noble sweet
- 0.5 teaspoon ½ paprika powder, hot pink
- some salt and pepper
- 0.5 teaspoon ½ marjoram
- 0.5 teaspoon ½ caraway powder
- 2 bell pepper (s), green
- 200 g potato (s)
- 1 carrot (s)
- 5 tomato (s)
Print Recipe
Pin Recipe Instructions
- Cut the meat into small pieces and dice the onion. Press the garlic.
- Heat the lard in a saucepan and fry the meat in it for a good 10 minutes. Add onion and garlic and continue frying. Dust the flour over it and let everything sweat through a little. Deglaze with red wine and broth, then add paprika powder and the spices. Cover and let simmer for 40 - 50 minutes.
- Clean the peppers, potatoes and roots and cut into small cubes. Scald and peel the tomatoes, then core and chop. Add everything to the soup and simmer for another 20 minutes. Season again to taste and serve with sour cream if necessary.
- Serve warm baguette bread with it, it tastes delicious.
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