Goulash Soup
Healthy, because
Even smarter
Nutritional values
The beef, which is rich in iron, not only supports blood formation, but is also a very important source of animal protein, because the protein it contains is very good for the body and supports muscle building.
Instead of white wine, you can also use a little more beef stock or vegetable broth if you want to avoid alcohol altogether or if you do not have any white wine in the house.
(Percentage of daily recommendation)
| Calorie | 572 cal. | (27 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 15.7 mg | (131 %) | ||
| Vitamin K | 20.3 μg | (34 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.3 mg | (128 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 7.2 μg | (240 %) | ||
| Vitamin C | 133 mg | (140 %) | ||
| Potassium | 1,087 mg | (27 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 8.2 mg | (103 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 197 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 600 grams Beef (ready to cook, from the shoulder)
- 250 grams firm potatoes
- 1 red Bell pepper
- 1 yellow Bell pepper
- 2 onions
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 1 tsp sweet ground paprika
- ½ tsp Chili powder
- 1 Tbsp Tomato paste
- 150 milliliters dry white wine
- 1 l Beef stock
- 1 bay leaf
- 1 generous pinch untreated, grated Lemon peel
- ½ tsp ground Caraway
- ½ tsp dried marjoram
- 1 tsp freshly chopped rosemary
- 1 tsp freshly chopped thyme
- salt
- freshly ground peppers
Preparation steps
Rinse meat, pat dry and cut into small, bite-sized pieces.
Rinse, peel and finely dice potatoes. Rinse and halve bell peppers, then remove seeds and ribs. Finely dice bell peppers. Peel and finely chop onions.
In a saucepan, heat oil. In batches, cook meat until browned. Sprinkle with paprika and chili powder and remove from pan.
Add onions and garlic and cook until translucent. Add bell peppers and potatoes and briefly sauté. Stir in tomato paste. Deglaze with wine. Add stock and return meat to pan. Simmer over medium heat about 1 1/2 hours. Combine bay leaf, lemon peel, dried spices and fresh herbs in a spice bag and add to soup after 45 minutes of cooking time.
Season the soup with salt, pepper and vinegar. Remove spice bag and serve goulash in lion's head bowls.
