Hungarian goulash soup is like Ukrainian borsch or Finnish fish-soup. Unforgettable taste is surely worth of time needed for cooking this famous dish. And the point is that it is quite easy. Let’s start!
Ingredients:
• summer bacon - 100 g
• pork, neck preferable - 800 g
• bulb onion - 200 g
• carrot - 300 g
• potato (not peeled) - 600 g
• garlic - 4 cloves
• smoked paprika - 3 tbsp
• light beer - ½ l
• wheat flour - 1 tbsp
• meat broth - 1 l
• crushed tomatoes - 250 ml
• pickled bell pepper (fresh can be used) - 125 g
• salt - to taste
• ground black pepper - to taste
• parsley - 3 stalks
• vegetable oil - 2 tbsp
• water - 50 ml
You will need:
• saucepan ≥ 4 l
• carving board
• 2 bowls
Preparation:
1. Cut the pork, bacon, bulb onion, carrot, thoroughly washed but not peeled potato and pickled bell pepper into dices of medium size, mince the garlic.
2. Lay the bacon into the heated saucepan and fry over medium heat for 4-5 minutes until crispy. Take the bacon out into a bowl.
3. Fry the pork in the same saucepan until golden crust on all sides, portionwise, for 3-4 minutes over high heat. Place into the bowl.
4. Add the vegetable oil, bulb onion and carrot into the saucepan and fry over medium heat for about 3 minutes until onion is translucent. Add the garlic and smoked paprika and keep frying for another minute.
5. Add the beer into the saucepan with veggies and cook for 2 minutes over low heat then add the fried bacon and pork.
6. Combine 50 ml of cold water and the wheat flour, add into the saucepan and stir.
7. Add the broth, crushed tomatoes, pickled bell pepper, potato and salt and pepper to taste. Bring to a boil and reduce the heat to low, cover with a lid and braise for 2 hours. Serve Hungarian goulash soup with sour cream and sprinkle with parsley.
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21 сен 2024
