Goulash soup is a traditional Hungarian dish that is hearty, flavorful, and perfect for cold weather. It's a meaty soup that's loaded with vegetables and seasoned with a blend of spices. The dish is typically made with beef or pork, but can also be made with lamb or venison.
How To Make:
To make goulash soup, you will need ingredients such as diced onions, diced carrots, diced potatoes, diced bell peppers, garlic, diced tomatoes, beef broth, paprika, caraway seeds, salt, and pepper. Some recipes may also call for additional spices like bay leaves or thyme.
To begin, you'll want to brown the meat in a large pot or Dutch oven over medium-high heat. Remove the meat from the pot once it has browned and set it aside. In the same pot, sauté the onions, carrots, and bell peppers until they are tender. The garlic is next added, and it is cooked for a further minute.
Next, add the beef broth, diced tomatoes, potatoes, and spices to the pot. Bring the soup to a boil, then reduce the heat and simmer for about an hour, or until the potatoes are tender and the meat is fully cooked.
Goulash soup is often served with a dollop of sour cream on top and a side of crusty bread for dipping. It's a comforting and satisfying meal that's perfect for chilly nights. And because it's loaded with vegetables, it's also a healthy option for those looking to eat a balanced diet.
Tips and Variations:
Tips:
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Use high-quality beef: The key to a delicious goulash soup is using high-quality beef. Choose a cut that is suitable for stewing, such as a chuck or round.
Don't skimp on the paprika: Paprika is the defining spice of goulash soup. Use good-quality sweet paprika for a milder flavor, or hot paprika for a spicier soup.
Cook low and slow: Goulash soup is best cooked slowly over low heat. This helps to tenderize the beef and allows the flavors to meld together.
Add sour cream: A dollop of sour cream on top of your goulash soup adds a creamy tang that balances out the rich flavors.
Variations:
Vegetable goulash soup: Swap the beef for a variety of vegetables, such as potatoes, carrots, bell peppers, and onions. This creates a hearty and flavorful vegetarian soup.
Chicken goulash soup: Substitute chicken for beef and use chicken broth instead of beef broth. This creates a lighter and milder soup.
Spicy goulash soup: Add some heat to your goulash soup by using hot paprika or adding a diced jalapeno pepper.
Smoked goulash soup: Add some depth to your goulash soup by using smoked paprika or adding smoked meat, such as sausage or bacon.
Tomato goulash soup: Add some acidity to your goulash soup by adding canned tomatoes or tomato paste. This creates a slightly tangy and sweet soup.
Ingredients:
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 tablespoons sweet paprika
- 1 tablespoon smoked paprika
- 2 teaspoons caraway seeds
- 1 teaspoon dried marjoram
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups beef broth
- 2 cups water
- 1 large carrot, diced
- 1 large parsnip, diced
- 1 large potato, diced
- 1 red bell pepper, diced
- 1 cup diced tomatoes
- 2 tablespoons tomato paste
- 1 bay leaf
- 1/2 cup sour cream
Instructions:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the meat and cook it until it is well-browned all over. Cook the onions and garlic in the pot for 5 minutes or until tender.
Stir in the sweet paprika, smoked paprika, caraway seeds, marjoram, salt, and black pepper.
Pour in the beef broth and water and bring the mixture to a boil.
Reduce the heat to low and add the carrot, parsnip, potato, red bell pepper, diced tomatoes, tomato paste, and bay leaf.
Cover the pot and simmer for 1 to 1 1/2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Take the bay leaf out of the soup and throw it away.
Stir in the sour cream until well combined.
Serve the goulash soup hot, garnished with additional sour cream and chopped parsley, if desired.