John Myers
Goulash Soup – Basic Recipe According to Soup Connoisseurs Type
The perfect goulash soup – basic recipe according to soup connoisseurs type recipe with a picture and simple step-by-step instructions.
- 400 g Beef, I like to take this off my shoulder
- 400 g Pork, neck goes very well with it
- 200 g Pork belly
- 5 piece Onions, about 300 gr.
- 1 piece Chinese garlic
- 1 tbsp Clarified butter
- 1 tbsp Sunflower oil
- 2 tbsp Tomato paste
- 1 tbsp Sweet paprika powder
- 1 tsp Hot paprika powder
- 300 ml From a good dry red wine
- 2000 ml Beef stock
- Black pepper from the mill
- 5 piece Bay leaves
- 6 piece Potatoes, about 500 gr.
- Salt
- Cinammon
- Sour cream
- Crushed red pepper
Basic recipe for goulash soup
- Briefly rinse the meat with cold water, pat it dry, remove any tendons and cut into 1 cm cubes. Peel the onion and garlic, cut the onions in half and then cut into eight. Halve the garlic.
- Heat the butter lard & sunflower oil in a large roasting pan and sear the meat on all sides. After turning for the first time, add the onions and fry them. Then fold in the tomato paste and roast with it. Sprinkle with paprika powder, stir and sweat very briefly, then deglaze with the wine and reduce by half.
- Now pour the beef stock on top, cover with the bay leaves and half the garlic halves and simmer gently on a low flame until the meat starts to soften (the duration depends on how much the meat was seared and how big it was cut, approx a good 30 minutes)
- In the meantime, peel the potatoes, grate 1 of them finely (for the binding) cut the rest into bite-sized pieces, add all the potatoes to the soup pot and simmer until the potatoes are soft.
- Then fish out the bay leaves and the garlic. Now season with cinnamon and, if necessary, a little salt.
- Put in a soup cup, garnish with a dollop of sour cream and sprinkle with Pul Biber to taste
- This is a basic recipe for a simple classic goulash soup, modifications are possible at any time and everyone can let their imagination run wild.
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