Goulash Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 194 cal. | (9 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 23.4 μg | (39 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 484 mg | (12 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 300 grams Beef (ready to cook from the shoulder)
- 2 onions
- 1 garlic clove
- 1 ½ Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 1 Tbsp sweet ground paprika
- 100 milliliters dry Red wine
- 400 milliliters Beef broth
- 1 bay leaf
- ½ yellow Bell pepper
- ½ red Bell pepper
- ¼ Zucchini
- salt
- freshly ground peppers
- Chili powder
- ½ tsp marjoram
- 2 Tbsps freshly chopped parsley
Preparation steps
Rinse the meat, remove the tendons and cut into cubes. Peel the onions and garlic and chop finely. Heat the oil in a large saucepan, and working in batches if necessary, saute the meat on all sides until browned. Remove and set aside. Add the onion and garlic to the pan and saute until translucent. Stir in the tomato paste and paprika and sauté briefly. Return the beef to the pan and deglaze with red wine and cook until absorbed. Add the broth and the bay leaf and simmer, stirring occasionally for 2 hours.
Meanwhile, rinse the peppers, halve lengthwise and remove the seeds and white ribs. Rinse the zucchini. Cut both the peppers and the zucchini into 1 cm (approximately 1/4-inch) cubes and add to the soup once it's cooked 2 hours. Stir in the marjoram and season with salt, pepper and chile powder. Simmer until the meat and vegetables are tender, about 10 minutes. Then remove the bay leaf, season to taste and ladle the soup into bowls. Serve sprinkled with freshly chopped parsley.
