Hungarian goulash soup · Soup recipes

Hungarian goulash soup is one of the most famous dishes of Hungarian cuisine. It is a thick, aromatic, rich and nutritious dish. It is a cross between soup and meat stew. Prepared with beef, sweet peppers, potatoes and other vegetables.

Ingredients:

Beef – 1 kg.
Broth or water – 1.5-2 liters.
Potatoes – 500 gr.
Onions – 300 gr. (2 large pieces)
Carrots – 200 gr. (2 medium pieces)
Celery root – 100 gr.
Tomatoes in their own juice – 1 can (380 gr.)
Pepper – 200 gr. (1 PC.)
Garlic – 3 cloves
Vegetable oil – 3 tbsp.
Smoked paprika – 1 tsp
Dried sweet paprika – 1 tsp
Cognac – 20 ml.
Black peppercorns – 4 peas
Salt

Cooking process

I usually cook this dish in a cauldron. But you can cook it in a saucepan with a thick bottom.

1 First, we chop the vegetables. Cut the onion into large half rings, cut the pepper and celery into cubes. Carrots – into any large pieces.

Hungarian goulash soup ingredients recipe photo

2 Heat vegetable oil in a cauldron. Put chopped onions and carrots into it. Fry them until the onion is light golden brown.

3 Add pieces of beef to the cauldron. We also add smoked paprika now. Mix everything well and fry for 5 minutes.

4 Add 1 liter of boiling water (or broth) and simmer covered over low heat for 40 minutes.

5 After this time, add chopped tomatoes in its own juice, diced potatoes, peppers and celery. Sprinkle with sweet dried paprika. Place the black peppercorns. Pour cognac. Next, pour boiling water so that the water covers the meat and vegetables by a few centimeters. Mix everything well. Cover with a lid, bring to a boil and simmer for another 30 minutes. Add finely chopped garlic 5 minutes before cooking.

At the end, the Hungarian goulash soup must be salted (to taste). Serve the finished dish with finely chopped herbs. For a spicy touch, you can add chili peppers.