How to cook Hungarian goulash soup. Culinary blog

Goulash is the most famous of Hungarian dishes. Here in Russia, when we say goulash, we mean stew in sauce. The classic Hungarian goulash is soup. Pretty thick, but still, soup. Its important component, in addition to beef, is paprika.
Goulash soup – hearty and warming – what you need in winter dank weather.
The ancient Hungarians were nomads, and goulash was a dish prepared in hanging bowlers over a fire. Such pots are called “bagrac”, they slowly heated up and also cooled slowly, so that the dish was prepared for a long time. The effect of “crimson” can give you dishes with a thick bottom and walls, which, like the pot, will slowly heat up and cool down

.

  1. 450 g beef

  2. 450 g onions

  3. 1 liter of beef broth

  4. 1 yellow bell pepper

  5. 1 red bell pepper

  6. 2 tablespoons red sweet dried paprika

  7. 400 g canned tomatoes in their own juice

  8. 2 potatoes

  9. 50 g fat

  10. 2 carrots

  11. 4 cloves of garlic

  12. 1 bay leaf

  13. 1 teaspoon of salt

  14. 1/2 teaspoon pepper

Lard cut into pieces and heat it in a pan. We need to melt the fat from it, on which we then fry the vegetables. The cracklings will not be useful to us, it will be necessary to catch them and throw them out before sending the onions to the pan (and this is exactly what needs to be done as soon as the fat has melted).
Fry the onion until light golden, and then add the garlic passed through the press. After a minute – paprika. She will stain the onion a bright color. Immediately after this, it is necessary to throw the diced meat into the pan and increase the heat. We need the meat to seize quickly (and therefore remain juicy).
Fry for 3-5 minutes and when the meat is browned, pour in the broth. Do not pour all, but only enough to cover the meat. Next, the meat will have to cook for 2-3 hours, until completely soft. The liquid will gradually evaporate, and you may need to add a little to it.


After the meat has been put out for 2-3 hours, vegetables – diced potatoes, peppers, carrots, tomatoes – all this is put in a pan. Meat and all unspent broth go there. The soup is brought to a boil, and then, with the lid covered and at low heat, remains on the stove for half an hour.


About The Author

Reply