Hungarian Goulash Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 664 cal. | (32 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 14.8 mg | (123 %) | ||
| Vitamin K | 23.3 μg | (39 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16 mg | (133 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 7.2 μg | (240 %) | ||
| Vitamin C | 141 mg | (148 %) | ||
| Potassium | 1,254 mg | (31 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 205 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 600 grams Beef (ready to cook, from the shoulder)
- 3 onions
- 400 grams potatoes
- 1 red Bell pepper
- 1 yellow Bell pepper
- 2 Tbsps clarified butter
- salt
- freshly ground peppers
- sweet ground paprika
- 1 Tbsp Tomato paste
- 100 milliliters dry Red wine
- 1 ⅕ liters Beef stock
- 1 tsp freshly chopped thyme
- 2 bay leaves
- 1 tsp Caraway
- 2 peppercorns
- 2 Pickled cucumbers (with brine; from the jar)
- 2 Tbsps acid Whipped cream
Preparation steps
Rinse meat, pat dry and cut into bite-size pieces. Peel and finely chop onions. Peel and cut potatoes into small cubes. Rinse and halve bell peppers. Remove seeds and ribs and cut into small cubes.
In a pot, melt butter. Cook meat in batches until well-browned. Season with salt and pepper. Remove meat from the pan. In the remaining fat, sauté onions. Stir in tomato paste and deglaze with red wine. Return meat to pot. Add beef stock and thyme. Simmer over medium heat about 1 1/2 hours.
Thirty minutes before the end of the cooking time, add potatoes, bell peppers and spices. Continue cooking.
Drain pickled cucumbers and cut into small cubes.
Remove bay leaf. Season with salt, pepper and pickle brine to taste. Divide soup among bowls and garnish each with a dollop of sour cream and pickle cubes.
