Hungarian goulash soup

Prepared 0 of 6 steps

1. 01

   Prepare the meat and vegetables

   Cut the beef into cubes about 3 cm across and pat dry. Finely chop the onion, cut the carrot into rounds and the potato into 2 cm pieces. Dice the sweet pepper and tomatoes and mince the garlic.

2. 02

   Sauté the onion base

   In a large heavy pot, melt the pork fat. Cook the onions for 10 minutes until soft and lightly golden. Add the beef and sauté for 8–10 minutes, stirring occasionally, until most of the meat juice has evaporated.

3. 03

   Add the paprika without burning

   Remove the pot from heat, stir in the sweet Hungarian paprika, minced garlic, and slightly crushed caraway. Add the tomatoes, sweet pepper, and about 300 ml of measured water immediately. Return to a gentle simmer and stir from the bottom.

4. 04

   Cook the meat to tenderness

   Add the remaining water, bay leaf, salt, and black pepper. After boiling, simmer for 80–100 minutes with a loose lid. The meat should start to easily flake with a fork; if it is still firm, continue gentle cooking.

5. 05

   Cook the root vegetables

   Stir in the potatoes and carrots, cook for another 20–25 minutes until the vegetables are fully tender and the meat is very soft. The soup should retain its brothy part; do not reduce it to the consistency of a meat ragout.

6. 06

   Add the parsley

   Remove the bay leaves, turn off the heat and stir in chopped parsley. Serve each portion with meat, vegetables, and broth. Sour cream, dumplings, bread, and additional herbs are not included in this version.