Hungarian goulash soup

Cooking delicious and hearty Hungarian goulash soup. My cookbook already has a recipe for goulash, which consists of two main ingredients: beef and potatoes. However, real Hungarian goulash is also vegetables. The soup turns out to be quite thick, fragrant and very satisfying. A real winter soup.

Maria

Recipe author

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Composition / ingredients

Servings:

Water

900

Beef (the spatula part is better)

500

Potatoes

Tomatoes (small)

Garlic

Bell pepper

Vegetable oil

Paprika

Tomato paste

Cumin (pinch)

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 5 g

Fats 23 % 3 g

Carbohydrates 38 % 5 g

71 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 h

Step 1:
How to make Hungarian goulash soup? Prepare the ingredients.
Step 2:
Wash, dry and cut the meat into medium cubes.
Step 3:
Wash the bell pepper, remove the seeds and cut into cubes. Tomatoes are also cut into cubes. Peel the potatoes and chop them coarsely.
Step 4:
Peel and finely chop the garlic.
Step 5:
In a deep saucepan with a thick bottom, heat the vegetable oil and fry the meat in it until golden brown.
Step 6:
Add paprika, garlic and cumin.
Step 7:
Pour 1 cup of water so that it almost completely covers the meat. Mix it up. Simmer for 1-1.5 hours, periodically adding water if necessary.
Step 8:
Add potatoes to the meat and mix. Fry together for about 5 minutes. Add salt.
Step 9:
Add bell peppers, tomatoes and tomato paste to the pan. Season with salt and pepper.
Step 10:
Pour in so much water that it almost completely covers the meat and vegetables. Bring the soup to a boil and cook under a lid on low heat for about 15 minutes.
Step 11:
Let the finished soup stand under the lid for about 15 minutes and pour on plates.

How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.

Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).