Traditional hungarian goulash soup

Yield: 1 servings

Measure Ingredient
2 mediums White onions; sliced
3 tablespoons Olive oil
2 tablespoons Hungarian; (mild) paprika
500 grams Goulash beef cubes
2 tablespoons Tomato paste
2 Cloves garlic; minced
2 teaspoons Caraway seeds; (optional)
1 teaspoon Lemon zest
2 teaspoons Fresh Marjoram or 1 teasp. dried
2 litres Beef stock
500 grams Potatoes; peeled and diced
2 teaspoons Brown sugar
1 teaspoon Salt
1 teaspoon Pepper
1 tablespoon Cornflour; mixed with 2
; tablespoons cold
; water
2 Pickled cucumbers cut into fine dice
¼ cup Sour cream

Heat the olive oil and saute the onion until golden brown, about 5 minutes.

Add the paprika, garlic, caraway seeds, garlic, lemon zest and marjoram and stir well. Add the beef and tomato paste, and cook until the meat is well coated and a rich brown colour. Add the stock, salt, sugar and pepper and bring to the boil. Simmer for 1 hour.

Add the potatoes and continue cooking for a further 30 minutes. Check seasonings and adjust if necessary.

Mix the cornflour and cold water together and stir into the soup, mixing well. Allow the soup to thicken for a couple of minutes, then serve into individual bowls, garnishing with sour cream and finely diced cucumbers.

Converted by MC_Buster.

Per serving: 1223 Calories (kcal); 56g Total Fat; (43% calories from fat); 25g Protein; 136g Carbohydrate; 26mg Cholesterol; 20413mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 5½ Vegetable; 0 Fruit; 10 ½ Fat; ½ Other Carbohydrates Converted by MM_Buster v2.0n.

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