Recipe: Goulash soup
What is better on a cold winter day than a hot soup? That's right - nothing! And the best one definitely is a spicy goulash soup. It is not only tasty when you are at a mountain hut, but it also tastes really good, when it is selfmade.
Tips for the preparation
First of all, you have to be very patient when cooking a goulash soup. It really should simmer for about an hour. Moreover, we use fresh bell peppers, which fit in perfectly and you have some fresh vegetables in your hot soup. But this recipe is really easy and is really worth it. So let's get startet!
Ingredients for 8 portions
- 500 g beef
- 400 g onions, peeled
- 3 bell peppers, red, yellow, green
- 80 g clarified butter
- 40 g sweet bell pepper powder
- 2,5 l water or beef soup
- 400 g potatos, peeled
- 1 tablespoon tomato puree
- Caraway powder
- A small dried chilli
- A slice of a lemon
- Garlic, pressed
- A splash of vinegar, diluted with water
- Cut the onions, bell peppers and potatos in small dices (approximately 1x1 cm).
- Heat the clarified butter in a big pot and lightly saute the onioins in it.
- Put away the pot from the heat and add the sweet bell pepper powder to it.
- Add the diluted vinegar water, mix and pour the remaining water in it.
- Then add the spices (caraway, marjoram, tomato puree, chilli, lemon and garlic) and let it simmer.
- In the meantime cut the beef in small dices as well.
- Then remove the lemon slices and mix the soup with a hand blender.
- Afterwards add the beef and let everything simmer for about 40 to 60 minutes.
- Then add the potatos and the bell peppers.
- Let it simmer for a few minutes until the potatoes are soft inside.
- If you like your goulash soup to be a little thicker, just add a bit of corn starch.
- Serve it and enjoy your soup with fresh rolls!
You can keep the goulash soup for approximately a week, if you keep it cold. And you can even freeze it up. So cooking a little bit more of it, is definitely worth it!
By the way: a goulash soup tastes the best, when you heat it up again!