Goulash Soup with Little Dumplings

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Goulash Soup with Little Dumplings

Goulash Soup with Little Dumplings - Goulash Soup with Little Dumplings

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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
721
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie721 cal.(34 %)
Protein47 g(48 %)
Fat28 g(24 %)
Carbohydrates70 g(47 %)
Sugar added0 g(0 %)
Roughage5.7 g(19 %)
Vitamin A0.6 mg(75 %)
Vitamin D0.9 μg(5 %)
Vitamin E5.4 mg(45 %)
Vitamin K35.7 μg(60 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin19.1 mg(159 %)
Vitamin B₆0.7 mg(50 %)
Folate94 μg(31 %)
Pantothenic acid2.1 mg(35 %)
Biotin16.7 μg(37 %)
Vitamin B₁₂8 μg(267 %)
Vitamin C29 mg(31 %)
Potassium1,248 mg(31 %)
Calcium179 mg(18 %)
Magnesium91 mg(30 %)
Iron5.9 mg(39 %)
Iodine16 μg(8 %)
Zinc9.4 mg(118 %)
Saturated fatty acids10.8 g
Uric acid195 mg
Cholesterol208 mg
Complete sugar10 g

Ingredients

for
4
For the soup
600 grams Beef (shoulder)
1 onion
1 garlic clove
1 carrot
400 grams floury potatoes
2 Tbsps vegetable oil
1 tsp ground paprika
1 tsp Turmeric
800 milliliters Beef broth
salt
peppers (freshly ground)
1 Tbsp freshly chopped parsley
For the dumplings
1 onion
1 Tbsp butter
6 White rolls (from the day before)
250 milliliters milk
2 eggs
2 Tbsps freshly chopped parsley
salt
breadcrumbs (to taste)
How healthy are the main ingredients?
Beefpotatoparsleyparsleyoniongarlic clove

Preparation steps

1.

Rinse meat, pat dry and cut into small cubes. Peel onion, garlic, carrot and potatoes and cut all into small cubes. Fry meat in hot oil then add vegetables and sprinkle with paprika and turmeric. Pour in broth, season with salt and pepper and let simmer gently, covered, stirring occasionally, about 1 and 1/2 hours.

2.

Meanwhile, make dumplings. Peel onion, chop finely and sauté until translucent in hot butter. Cut rolls into small cubes and place in a bowl. Whisk together milk, eggs, and salt and pour over bread cubes. Add onion and parsley and let soak for about 30 minutes. If the dough is too heavy or wet add some breadcrumbs to adjust consistency. Form about 8 small dumplings, place in boiling salted water, reduce heat and simmer until done, 15-20 minutes. Do not allow water to boil.

3.

Remove dumplings from cooking water and divide among bowls. Season goulash to taste with salt and pepper, divide soup among bowls with the dumplings and serve garnished with parsley.