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Hungarian Goulash Soup

Updated: Feb 14

  • The Hungarians have always had an excellent cooking technique, so I take my hat off to them for this recipe as well. The soup has an irresistible taste and smell. It is very important that you choose high-quality beef and that the bacon has a perfect smell. You have to try this, you won't go wrong. Follow recipe.

Ingredients: simple, total time: 80 min, 2 servings
  • 500 g of beef/ diced

  • 300 g of onion/ finely chopped

  • 1 red pepper/ diced

  • 2 Tablespoons of oil

  • 1 Tablespoon of flour

  • 1 teaspoon of crushed paprika

  • 1 Bay leaf

  • 700 g of potatoes/diced

  • 400 g of peeled tomatoes

  • a teaspoon of sugar

  • salt and pepper to taste

  • Goulash Gewirtz:

  • 50 g of smoked bacon

  • 1 teaspoon of cumin

  • 2 cloves of garlic

  • 2 Tablespoon fresh parsley leafs

  • Decoration:

  • sour cream

Preparation:
  1. Fry the chopped onion in oil in a pan and add salt. Add the diced meat, bay leaf and fresh pepper also cut into cubes and simmer for about 20 minutes on moderate heat, stirring occasionally to prevent burning. If necessary, add a little water.

  2. Add a spoonful of flour and crushed allspice to the meat. Fry for only 1–2 minutes, then pour water or stock. Cook for another 20 minutes.

  3. After that, add chopped tomato paste with a teaspoon of sugar and diced potatoes and cook until the meat and potatoes are cooked.

  4. In the meantime, make goulash gevirc by chopping bacon, parsley, garlic, and cumin in a blender. Towards the end of cooking, season the goulash broth with gevirc and cook another 10 min.

  5. Serve warm with bread, if you want, add sour cream to the plate. Buon appetito!

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