Hungarian goulash soup

Hungarian goulash soup

This original Hungarian goulash soup gets its consistency from the potatoes cooked with it. Heat the lard in a casserole dish. Fry the beef goulash until it is very brown. Braise finely chopped vegetables, sliced onion, diced peppers and sliced tomatoes. Season with pepper, salt and paprika powder. Add tomato paste. Deglaze with wine. Put the lid on. Stew Hungarian goulash soup on low temperature for 45 minutes. Peel, wash and cut potatoes into small cubes. Pour broth into the Hungarian Goulash Soup. Add the potatoes. Bring to the boil. Return to low heat and braise for 45 minutes. Season Hungarian goulash soup with pepper, salt and paprika powder.

Servings: 6, Difficulty: 
Preparation time: 30 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
235 kcal
19 g
20 g
7 g

(C)opyright by Marions Kochbuch