Szeged Goulash Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onions)
- 600 g pork oulash
- 2 tablespoons oil
- 2 tablespoon tomato paste
- 1 teaspoon paprika powder, noble sweet
- 1 teaspoon paprika powder, hot pink
- 1 teaspoon caraway seeds
- 2 bay leaves
- 2 juniper berries
- 600 g potato (s)
- 1 can sauerkraut, 425 ml
- 4 tablespoon sour cream
- salt and pepper
- 1 ½ liters water
Print Recipe
Pin Recipe Instructions
- Cut the onions into strips and the meat into smaller cubes. Heat the oil in a large saucepan and fry the meat in it for about 6 minutes. Add the onions and fry for about 5 minutes. Sweat the tomato paste in it and season the meat with salt and both paprika powders.
- Add 1 1/2 l water, caraway seeds, bay leaves and juniper berries and bring to the boil. Cover and simmer for approx. 1 1/2 hours.
- Peel and dice the potatoes. Drain the sauerkraut on a sieve and add to the soup together with the potatoes approx. 45 minutes before the end of the cooking time and cook at the same time.
- Season the soup with salt and pepper. Serve with sour cream.
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