Goulash Soup
Recipe of a Hungarian dish. In Hungary, this is both a soup and a hot appetizer, but it is more commonly considered a first course. This dish is very similar to the familiar goulash, only it is more liquid. The dish is hearty and perfect for lunch, no one will be left hungry. Hungarian cuisine has many dishes that smoothly transition from one to another. If you cook the goulash soup longer, allowing all the liquid to evaporate, you will get a thick second course known as goulash-perkelt. And if you add sour cream after cooking, then it becomes paprikash. Hungarian goulash is specifically made from beef, as pork would make it too fatty, and veal would not provide the same rich flavor.
Beef
1.1 lb (tenderloin)
Tomatoes
2 pcs (10 oz)
Potatoes
3 pcs (14 oz)
Onion
1 pc (6.3 oz)
Carrot
1 pc (6.3 oz)
Salt
1 tsp
Sweet Bell Pepper
1 pc
Garlic
2 cloves
Water
4 cups
Paprika
1/2 tsp
Dill
To prepare goulash soup, peel and dice sweet bell peppers (remove seeds). Lightly sauté them in vegetable oil. Then add diced onions and sauté the vegetables over low heat.
Take a pot, where the goulash soup will be cooked, and put peeled and diced tomatoes in it. Also add minced garlic.
Slightly stew the tomatoes with garlic. Add onions with peppers, paprika, mix. Then pour in 4 cups of boiling water, add salt, and bring to a boil.
Next, add diced (2x2 cm) meat to the pot. Bring to a boil again, reduce heat, and simmer for 1 hour.
Then add diced carrots and potatoes to the pot. Cook for another 20 minutes.
Finally, add dill. Serve the goulash soup hot, garnished with herbs.
© Наталья Лиханова
(5/5)
