Traditional Goulash Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 473 cal. | (23 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 37.1 μg | (62 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.6 mg | (138 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 7.2 μg | (240 %) | ||
| Vitamin C | 215 mg | (226 %) | ||
| Potassium | 1,465 mg | (37 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 222 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 250 grams onions
- 3 garlic cloves
- 600 grams Beef (or veal)
- 3 Tbsps clarified butter
- 3 Tbsps ground paprika
- 1 tsp ground paprika (hot)
- salt
- peppers (freshly ground)
- 1 Tbsp Caraway
- 2 Tbsps Tomato paste
- 1 ⅕ liters Beef broth
- 300 grams Tomatoes
- 2 Bell pepper (red)
- 1 Bell pepper (yellow)
- 350 grams potatoes (starchy, such as Idaho or russet)
- 1 Tbsp parsley (freshly chopped)
Preparation steps
Peel and finely chop the onions and the garlic. Rinse and pat dry the meat, and cut into cubes. Melt the butter in a large Dutch oven, then brown the meat in batches for about 4 minutes. Sprinkle with paprika and remove.
Saute the onions and garlic in the pan, then season with salt, pepper and cumin. Stir in the tomato paste. Add the meat back, pour in the broth, cover and simmer over low heat for 1 hour.
Rinse and halve the bell peppers, remove the seeds and ribs, then finely chop. Scald the tomatoes in boiling water, plunge into ice water, then peel, remove seeds and finely chop.
Rinse, peel, and dice the potatoes. Combine all ingredients in the pot and simmer for another 25 minutes. Season with salt and pepper to taste. Garnish with parsley and serve with pretzels on the side.
