Hungarian potato goulash (goulash soup)

Ingredients for 8 servings:

• 1 kg beef (beef rump)
• 4 marrow bones
• 1 kg potato(s), waxy
• 1 kg carrot(s)
• 1 kg celery
• 1 kg leek
• 4 liters of water
• 4 stock cubes
• 1 tube(s) spice paste (Hungarian goulash paste) or 500 ml pureed tomatoes
• 3 tbsp paprika paste or tomato paste
• 2 tbsp sunflower oil
• 1 tbsp, heaped paprika powder
• 1 tbsp, heaped caraway powder
• Black pepper, ground
• 2 tbsp dried herbs, grated, e.g. herbs of Provence
• Salt
• chili powder

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 2 hours 30 minutes

like from the movie “Sissi”

A truly delicious goulash soup takes a lot of time… so I recommend preparing the soup at least a day in advance and letting it sit for a while. It tastes better that way. Cut the beef shank into 1-2 cm cubes. Add a little sunflower oil to a pot (approx. 9 litres) so that the bottom is just lightly covered and brown the meat on high for about 5 minutes. Then add the marrow bones to the pot and deglaze everything with about 1 litre of water. Put a lid on it and let everything simmer on low heat for about 45 minutes. While the meat is simmering, peel, trim and wash the potatoes, celery, carrots and leeks and cut them into 1-2 cm cubes or strips. Before adding the vegetables to the pot, remove the marrow bones from the pot and make the stock. To do this, use either a tube of Hungarian goulash paste or add 500 ml of strained tomatoes, around 2-3 tablespoons of tomato or paprika paste, stock cubes, ground caraway, paprika powder (or hot if you like it hot), herbs, and a pinch of pepper. If you like it spicy, add a pinch of chili powder. After the seasoning, add the vegetables on top and fill with water until completely covered. Now simmer everything for another 30 minutes, adding a few more stock cubes if it tastes too bland. Then turn off the heat and let the soup steep for 24 hours. Bring the soup back to the boil the next day, season with salt and pepper, and enjoy.