Goulash soup - 6 cooking recipes

Goulash soup differs from regular goulash, perhaps, in a more liquid consistency. And this is not always the case - many people prefer to cook it so that the spoon stands up. It is a Hungarian dish and usually uses certain ingredients. Although they can be replaced based on the season, family taste preferences and individual dietary restrictions.

In the so-called In its classic form, the recipe for goulash soup consists of:

Among the spices, as a rule, they choose: ground pepper, coriander, paprika. Further variations. Those who love the taste of cumin take it. Those who like it spicy can chop the chili pepper. And so on.

The goulash soup itself should be rich, satisfying, rich in flavor, and thick. It is especially good in winter, because it has the ability to warm up (for this you need to serve it hot and with hot pepper).

In their historical homeland, lard, cut into pieces, is often added to this dish. The fat is rendered out of it in a saucepan and the cracklings are thrown away. This is done to add juiciness to lean beef that it may not have. But not everyone can tolerate the taste of such fat in a dish, so lard can be replaced with vegetable oil.

The process for making goulash soup is the same in many recipes.

Fat or oil is heated in a saucepan. First the onions are fried in it. Cumin and paprika are later added to it. Then - meat in pieces. Fry for about five to seven minutes. Plus salt and pepper. Then pour water to the level of the meat, cover tightly with a lid and simmer until the meat is completely cooked over low heat. This usually takes about an hour and a half.

They put in the potatoes and pour in more water, now more, like for soup. Add bell pepper and cook for about five minutes. After - tomatoes with garlic. And continue cooking and stewing until the potatoes are ready.