Goulash soup is a hearty and flavorful dish that has a rich history and occupies a special place in the cuisines of different nations, especially Hungarian and Central European cuisines. The main feature of goulash soup is its thick and rich flavor, which makes it a great option for the dinner table, especially in the cold season. The
preparation of goulash soup combines simplicity and versatility
.
It is usually prepared on the basis of meat broth, to which a variety of ingredients are added.
Soup-goulash is an excellent example of folk cuisine, because its recipe can vary depending on the region and the preferences of the cook.
Someone adds various root vegetables to it, while others prefer to enrich it with herbs and spicy herbs. This makes it special and unique for each family.
Ingredients:
- Onion – 1 pc;
- Vegetable oil – 2 tbsp;
- Carrots – 1 pc;
- Veal – 400 g;
- Paprika – 1 tbsp;
- Potatoes – 800 g;
- Salt – 1 tsp;
- Black pepper peas – 2 pcs;
- Allspice peas – 2 pcs;
- Marjoram – 1 tsp;
- Garlic – 1/2 tsp;
- Laurel leaf – 1 pc;
- Tomatoes – 1 pc;
- Dried dill – 1 tsp.
Preparation of goulash soup:
Cut into small cubes onions and carrots. Pour vegetable oil into a saucepan and fry first onions, then carrots until soft.
Cut meat into small cubes and put to onions and carrots in the saucepan
.
Fry the meat and vegetables, add paprika and fry for 1 more minute.
Then pour boiling water into the pot and stew the meat and vegetables under a lid for 35 minutes. Cut the peeled potatoes into small cubes and add to the soup
. Salt, add black pepper and allspice peas, marjoram and garlic. Pour boiling water into the pot until all the potatoes are covered. Boil the soup until the potatoes are cooked
through. Halve the tomatoes and grate them with a coarse grater without touching the skin. Add the grated tomatoes to the soup along with the dill, stir and simmer under a lid for 5 minutes.
You get a hearty dish instead of the usual borscht and rassolnik. It will be a good way to diversify the first courses for lunch.
