Hungarian-style Goulash Soup
The piquant Hungarian goulash soup is not only tasty & ingenious: The meat scores with approx. 2.5 milligrams of iron per 100 grams of beef and thus covers a quarter of the daily requirement. We need this mineral for the formation of blood and an optimal oxygen transport in the body. Paprika and potatoes bring vitamin C into this dish, which not only strengthens the immune system but also supports the body in burning fat.
The classic Hungarian goulash soup is made with red wine, but we deliberately do without it in this soup. This way even children can enjoy the stew without hesitation. Serve the goulash soup with homemade spelt pudding with sea salt. This recipe is ideal as a party dish, as it is well prepared and always goes down well.
- 600 grams
Beef (from the shoulder)
- 400 grams
potatoes (starchy, such as Idaho or russet)
- 300 grams
- 1 ½
Bell pepper (red)
chile pepper (red)
- 2 tablespoons
- 2 tablespoons
ground paprika (sweet)
- 3 tablespoons
- 100 milliliters
Red wine (dry)
- 1 ⅕ liters
- 1 teaspoon
peppers (freshly ground)
marjoram (for garnish)
Wash and pat dry the meat, and cut into small, bite-sized pieces.
Rinse and peel the potatoes, and cut into bite-size pieces.
Peel the onions and the garlic. Cut the onion into thin slices and finely chop the garlic.
Rinse and halve the bell peppers and chiles, remove seeds and ribs and cut into small cubes.
In a saucepan, melt the butter, and brown the meat in batches. Season with paprika, remove and set aside.
Sauté the onions and garlic with the chile pepper in the drippings. Stir in the tomato paste, then pour in the wine and broth. Return meat to pan simmer over medium heat about 1-1/2 hours.
Add the peppers, potatoes and spices for the last 30 minutes of cooking.
Season the finished soup with salt and pepper, remove the spices and serve the soup in bowls. Garnish with marjoram leaves. Serve immediately.