As of: March 25, 2024, 8:28 a.m
By: Sandra Keck
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This recipe is ideal for parties and many guests: Hungarian goulash soup.
© Simply Tasty
Tastes even better warmed up.
Do you know that?
There are dishes that you cook extra because you know they will taste even better the next day.
This includes all dishes with cabbage, stews, braised dishes, but also tomato sauce and potato salad.
(Fortunately) we're not just imagining this, it's actually been scientifically proven.
When warmed up repeatedly, a chemical cooking process ensures that the various ingredients combine better and thus intensify the taste of the dish.
Unbelievable?
Our Hungarian goulash soup tastes good the first time.
Test it directly.
That's how it's done:
You need these ingredients:
cooking oil
butter
600 g beef goulash
200 g onions, diced
2 cloves of garlic, minced
3 tbsp tomato paste
1 tablespoon of sugar
200 ml red wine
600 ml beef stock
150ml water
2 tsp salt
1 tsp pepper
2 tsp paprika powder, sweet
2 tsp paprika powder, very hot
3 tsp marjoram
3 bay leaves
400 g bell pepper, diced
400g potatoes, peeled and diced
Parsley, if desired
The preparation is very easy:
Heat the cooking oil and butter in a pot and fry the meat cubes vigorously for 5 minutes.
Add onions and garlic and fry for another 3 minutes.
Add tomato paste and sugar and sauté briefly.
Deglaze with red wine, beef stock and water.
Add spices.
Cover and simmer over low heat for 2 hours.
Add the potatoes and peppers and simmer for another 20 minutes until the vegetables are cooked through.
Remove the bay leaves before serving.
Decorate with parsley if desired.
Sour cream, farmhouse bread or baguette go well with this.
Yummy!
A spicy classic: Hungarian goulash soup © Simply Tasty
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