John Myers
Spicy Venison Goulash Soup
The perfect spicy venison goulash soup recipe with a picture and simple step-by-step instructions.
- 500 g Fresh venison goulash
- 2 piece Red pitted red peppers cut into strips
- 0,5 piece Green pointed peppers, pitted, cut into strips
- 3 piece Freshly chopped shallots
- 2 piece Freshly chopped garlic cloves
- 1 piece Fresh red chilli pepper finely chopped
- 75 g Diced wild boar ham
- 100 g Freshly sliced mushrooms
- 1 teaspoon Porcini mushrooms self-dried
- 75 g Peeled canned tomatoes
- 1 tbsp Tomato paste
- 1 teaspoon Hot pepper
- 1 teaspoon Sweet paprika
- 1 liter Own venison production
- 0,25 liter Dry red wine
- 1 teaspoon Lingonberry jam
- 1 pinch Dried marjoram
- 1 pinch Black pepper from the mill
- 1 pinch Sea salt from the mill
- 2 piece Bay leaf fresh
- 1 something Freshly grated ginger
- 1 something Freshly chopped parsley smoothly
- 1 something Clarified butter
- I cut the goulash cubes from the farmer I trust (who is also a hunter) a little smaller for a soup and then fry them briefly together with the wild boar ham cubes in clarified butter, seasoning a little to taste. Take out and keep warm.
- Now put the peppers, shallots and mushrooms in the pot and sear them a little, then add the chilli and garlic and fry them briefly. Then stir in the tomato paste and porcini mushrooms.
- Now add the meat with the ham cubes. Scatter in the marjoram and paprika powder and stir in. Deglaze with some of the broth and red wine.
- Bring everything to the boil and then add the rest of the broth, the canned tomatoes and bay leaves.
- Cover and simmer the goulash soup for approx. 60 minutes until the meat is very tender.
- Finally, stir in the cranberry jam and a little ginger (to taste) and season the soup with salt and pepper. Remove the bay leaves.
- We prefer to eat this delicious soup with home-baked bread, see my KB: Pumpkin seed walnut spelled bread
- Serve the soup hot in a preheated bowl. Please also preheat the plates. Put the coarsely chopped parsley in an extra bowl so that everyone can help themselves to their taste.
- Tip 9: If you don’t have venison goulash, you can also have good beef. Then maybe adjust some ingredients / spices / broth to taste.
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