in Soup Recipes

Goulash soup with beetroot

updated

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Ingredients for 4 servings:

  • 2 onions
  • 400 g beef goulash
  • 1 tbsp olive oil
  • salt and pepper
  • Paprika powder, sweet
  • 3 tbsp tomato paste
  • 1 liter beef broth
  • 5 large potatoes
  • 4 bell peppers, red
  • 1 jar beetroot (330 g)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 40 minutes

Peel and dice the onions. Pat the goulash dry, cut into bite-sized pieces, and sear in hot oil. Then season with salt, pepper, and paprika. Add the diced onion and tomato paste, then deglaze with the broth. Cook for about 60 minutes. Peel and dice the potatoes. Wash, deseed, and diamond-shaped bell peppers. Add both to the goulash soup and simmer for another 15-30 minutes over low heat until the meat is tender. Season the goulash soup with salt and paprika. Remove the beets from the jar, slice them, and serve with the soup.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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