Goulash Soup

A tasty spoon dish that fills and warms you up.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 85 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 5

Ingredients

  • 3 spoons Oil, vegetable oil, canola

  • 600 g Meat, beef, side

  • 350 g Onion, raw

  • pieces Garlic, fresh

  • 1 spoon Spices, paprika

  • 2 spoons Tomato, concentrate

  • 1.2 l Soup base, beef, cube

  • 400 g Potatoes, white

  • pieces Spices, bay (leaves)

  • 0.5 teaspoons Spices, cumin, seeds

  • 4 pieces Spices, pepper, black

  • pieces Salt, table

Steps

  1. Wash the meat and dry it with paper towels. Cut it into small pieces. Peel the onion and garlic, then finely chop them separately.

  2. Place a larger pot on the stove and heat the oil in it. Fry the chopped meat in it, then remove it from the pot and store it on a plate.

  3. In the pot where the meat was fried, add the onion and sauté it, covered, stirring occasionally, until it almost completely softens. Add a little more oil if needed. At the end, mix in the chopped garlic.

  4. Return the fried meat to the pot and add tomato paste and ground paprika. Mix the ingredients well, then pour in the broth. Scrape the bottom of the pot well with a spoon to release all the caramelized bits that formed during frying. Wait for the liquid to boil, then let the goulash soup simmer gently in the covered pot for 45-50 minutes. Stir occasionally.

  5. Peel the potatoes, wash them, and cut them into approximately 1.5 cm pieces. Add them to the pot along with the bay leaf, peppercorns, and ground cumin. Season the soup with salt to taste and cook it over moderate heat for about 20 minutes or until the potatoes are cooked. Add more liquid (water or broth) if needed.

  6. Serve the goulash soup in deep bowls or soup cups. Serve it as a standalone dish with bread.

Nutrition Information (Per 100g)

  • Calories: 106.66 kcal
  • Fat: 3.31 g
    • Saturated Fat: 0.55 g
  • Carbohydrates: 7.46 g
    • Sugars: 1.59 g
  • Protein: 9.39 g
  • Fiber: 1.1 g

Advice

To make the goulash soup more spicy, you can add fresh bell pepper cut into pieces and season it with a pinch or two of ground chili. The cooking time can be significantly reduced if you use ground beef.