Description
Kräftige Gulaschsuppe mit zartem Rindfleisch, duftendem Paprika, süßen Karotten und Paprika, umhüllt von einer sämigen, rubinroten Brühe. Aromatisch, würzig, herzhaft – ein wärmender Genuss mit samtigem Schmelz.
Ingredients
Scale
- 1 kg beef shank, cut into cubes
- 2 onions, chopped
- 2 carrots, sliced
- 1 red bell pepper, roughly chopped
- 1 green bell pepper, roughly chopped
- 1 tomato, roughly chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon whole caraway seeds
- 2 tablespoons marjoram
- 3 tablespoons hot paprika (rosenscharf)
- 1 tablespoon mild paprika
- Salt and pepper, to taste
- Strong beef broth
- 2 tablespoons flour
- 400 g firm potatoes, diced
- Clarified butter (Butterschmalz), for frying
Instructions
- Prepare all the ingredients by chopping the onions, slicing the carrots, chopping the bell peppers and tomato, mincing the garlic, and cutting the beef into bite-sized cubes. Peel and dice the potatoes and have all spices and the beef broth ready.
- In a large heavy-bottomed soup pot or Dutch oven, heat a generous amount of clarified butter (Butterschmalz) over medium heat. Add the chopped onions and cook them gently, stirring frequently, until they become soft and translucent but not browned. This will take about 5-8 minutes.
- Add the cubed beef shank and the chopped red and green bell peppers to the pot with the onions. Increase the heat to medium-high and sear the meat and peppers, stirring occasionally, until the beef is browned on all sides and the peppers begin to soften, about 5-7 minutes.
- Add the finely chopped garlic, whole caraway seeds, marjoram, hot paprika, mild paprika, salt, and pepper to the pot. Sprinkle the flour over the mixture and stir well to ensure the flour and spices are evenly distributed and coat the meat and vegetables.
- Pour in enough strong beef broth to just cover the meat. Stir well, scraping up any browned bits from the bottom of the pot for added flavor. Add the sliced carrots and chopped tomato to the pot. Mix everything thoroughly.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and let the goulash soup simmer slowly for about 1.5 hours. Stir occasionally to prevent anything from sticking to the bottom. The meat should become tender and the flavors will meld together.
- After 1.5 hours, add the diced potatoes to the pot. Stir to combine, then cover and continue to simmer for another 20 minutes, or until the potatoes are cooked through and the soup has thickened slightly.
- Taste the soup and adjust seasoning with additional salt and pepper if needed. If you prefer a spicier soup, you can stir in some ‚Erös Pista‘ (Hungarian chili paste) or a pinch of chili powder to taste.
- Serve the hot Hungarian goulash soup in bowls, garnished with fresh herbs if desired. Traditionally, it is enjoyed with slices of rustic wheat bread to soak up the rich, flavorful broth.
Notes
If you like it spicier, add some ‚Erös Pista‘ (Hungarian chili paste) or a pinch of chili. Serve the goulash soup with fresh wheat bread for an authentic Hungarian experience. For best results, use beef shank, as it becomes wonderfully tender during the long simmer and imparts a deep, hearty flavor to the soup. This soup tastes even better the next day as the flavors continue to develop.
- Prep Time: 10
- Cook Time: 20
- Category: Suppenrezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 250-350
- Sugar: 4-8g
- Sodium: 800-1200mg
- Fat: 13-20g
- Saturated Fat: 5-8g
- Carbohydrates: 30-40g
- Fiber: 3-6g
- Protein: 15-20g
- Cholesterol: 30-60mg
