Goulash Mushroom Soup

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Goulash Mushroom Soup
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
455
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie455 cal.(22 %)
Protein40 g(41 %)
Fat26 g(22 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage8.1 g(27 %)
Vitamin A0.3 mg(38 %)
Vitamin D2.3 μg(12 %)
Vitamin E8 mg(67 %)
Vitamin K20 μg(33 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.7 mg(64 %)
Niacin22 mg(183 %)
Vitamin B₆0.8 mg(57 %)
Folate104 μg(35 %)
Pantothenic acid3.5 mg(58 %)
Biotin23 μg(51 %)
Vitamin B₁₂7.8 μg(260 %)
Vitamin C139 mg(146 %)
Potassium1,365 mg(34 %)
Calcium90 mg(9 %)
Magnesium77 mg(26 %)
Iron5.7 mg(38 %)
Iodine8 μg(4 %)
Zinc9.8 mg(123 %)
Saturated fatty acids10.9 g
Uric acid286 mg
Cholesterol109 mg
Complete sugar9 g

Ingredients

for
4
For the soup
30 grams dried Porcini mushroom
650 grams Beef (from calf or shoulder)
5 onions
2 Tbsps vegetable oil
3 Tbsps Tomato paste
1 l Beef broth
250 milliliters Tomato juice
2 Bell pepper (1 small yellow and green)
2 scallions
1 bay leaf
250 grams fresh Porcini mushroom
2 Tbsps lemon juice
Pastry flour (as needed)
2 Tbsps butter
For the goulash spice
3 garlic cloves
2 tsps grated Lemon peel
½ tsp coarsely ground Caraway
½ tsp dried marjoram
salt
peppers
2 tsps sweet ground paprika

Preparation steps

1.

For the soup, mix dried mushrooms with 250 ml (approximately 1 cup) boiling water, cover and allow to swell. Cut beef into 1 cm (approximately 1/2 inch) cubes. Peel onions and finely dice. Heat oil in a large saucepan and brown meat over medium heat on all sides. Add tomato paste, cook briefly, stir in onions and saute for a few minutes. Pour in broth and tomato juice. Cover and simmer over low heat for 1 hour.

2.

Rinse bell peppers, cut in half, remove seeds and ribs and cut into small cubes. Rinse and chop scallions. Drain porcini mushrooms, reserving liquid and add liquid to soup through a sieve. Add porcini mushrooms, bay leaf and diced bell peppers. Stir and simmer for another 30 minutes or until meat is tender. Meanwhile, rinse fresh mushrooms, cut into slices and sprinkle with lemon juice.

3.

For the goulash spice, peel garlic, chop and mix with lemon zest, caraway seeds, marjoram and salt. Mix paprika with a little water until smooth. Approximately 5 minutes before end of cooking, add seasoning and scallions. Pour in paprika mixture and season with salt and pepper. Cook for another 5 minutes. Meanwhile, sprinkle fresh mushrooms with flour and cook in hot butter in a nonstick pan. Add to soup and serve.

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