Goulash Recipe
So again it’s time to warm up thick soups. From the name it is clear that the soup originated in Hungary, with its ubiquitous paprika, and then smoothly “flowed” to neighboring countries and became the famous Czech soup, which is sometimes served in a bread “plate”. Soup with a very bright taste and wonderful aroma of meat, paprika, tomatoes and garlic, thick and hearty, can replace a whole lunch, and you can have dinner with this soup. I recommend it!
Servings
6
Cook Time
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Instructions
  1. You can take more potatoes, 3-4 pieces. Today I have pork, but with beef, to my taste, tastier, but it takes longer to cook. Vegetables, except potatoes, cut into small cubes.
  2. Cut the meat into small pieces.
  3. In a saucepan with a thick bottom, heat the vegetable oil over medium heat. Add the onion and carrot, fry, stirring, 4-5 minutes.
  4. Add garlic, thyme and paprika, stir and fry for 1 minute. Lay out the meat and fry, stirring, until the meat changes color.
  5. Add cubes of sweet pepper, tomato pulp.
  6. Add potato cubes.
  7. Pour in water or broth, add salt and sugar. I added 1 tsp of salt with a slide and 1 tbsp of sugar. Cover the pan with a lid, reduce the heat to low and simmer until the meat is soft. Depending on the type and variety of meat, this process can last from 40 minutes to an hour and a half. I stewed for about an hour.
  8. Pour the soup on plates and serve with your favorite herbs. enjoy it!
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