John Myers
Contents
show
Goulash Soup with Mushrooms and Mango
The perfect goulash soup with mushrooms and mango recipe with a picture and simple step-by-step instructions.
The spices:
- 100 g Onion, brown
- 100 g Paprika, red
- 1 Hot peppers, red, long, medium hot
- 2 medium sized Tomatoes
- 2 tbsp Cut celery stalks, fresh or frozen
- 3 medium sized Cloves of garlic, fresh
- 3 tbsp Sunflower oil
- 200 g Tomato juice
- 6 g Chicken broth, Kraft bouillon
- 4 Kaffir lime leaves, fresh or frozen
- 1 small Cinnamon stick
- 10 g Ginger
- 2 Cloves
- 2 tsp Red pepper paste “Shandong”, (see appendix)
For the vegetables:
- 100 g Shimeji mushrooms, brown, fresh
- 0,5 Mango, ripe
To garnish:
- Celery leaves, fresh or frozen
- Halve the goulash cubes. Cap the onion at both ends, cut in half lengthways and cut across into thin slices. Wash the peppers, cut in half, remove the stem, seeds and the light red partitions. Cut the halves into pieces approx. 1 cm in size. Wash the red peppers, remove the stems, cut in half lengthways, remove the grains and the partitions and cut the halves across into pieces approx. 1 cm wide.
- Remove the stems from the tomatoes, peel them, quarter them lengthways, remove the green-white stem and the grains. Cut the quarters into cubes of approx. 5 mm. Wash the fresh celery, shake dry and pluck, chop and freeze the flawless leaves. Cut the leafless and flawless stems crosswise into approx. 3 mm wide rolls. Take the appropriate amount. Freeze unused stems as rolls. Weigh frozen goods and allow to thaw.
- Heat the sunflower oil in a casserole and fry the goulash cubes brown all over. Add the onions and fry for 2 minutes. Add all ingredients from paprika to celery stalks and fry for another 2 minutes. Deglaze with the water, add the chicken stock and spices. Simmer with the lid on for 2 hours. Stir every now and then so that nothing burns.
- In the meantime, clean the mushrooms, cut off the long stems on the hat and cut across into pieces approx. 1 cm long. Have them ready with your hats. Wash the mango, cut off a piece at both ends, peel it with the peeler and fillet the pulp from the core. Cut the fillets into pieces approx. 1 cm thick and have the appropriate amount ready.
- Season the soup with salt and pepper. Fans of hot spice are better off using the “Shandong” red pepper paste instead of pepper. Add the mushrooms and let simmer for 3 minutes. Distribute the mango pieces on the serving bowls, pour the soup over them and garnish with celery leaves.
- Serve hot with boiled rice and enjoy.
Attachment:
- Red pepper paste “Shandong”, see: https://www./rezepte/3981621610590515/Rote-Peperonipaste-Shandong.html
Facebook Comments