Dish with Hungarian roots - goulash soup? more and more can be found on our tables. Due to the fact that it is quite satisfying and has a thick consistency, it can be served both on the first and on the second. The main ingredients that go into goulash soup? are meat, onions, tomatoes, paprika and spices, as additional ingredients, you can add potatoes, carrots, cabbage, legumes.
The basis of goulash soup is meat, mainly beef, lamb, pork, chicken. As for spices, they are added depending on taste preferences, but the most common are coriander, basil, thyme, zira, rosemary, a variety of ground peppers, caraway seeds. According to the classic Hungarian recipe, goulash soup is prepared with dumplings. Our hostesses mainly serve goulash as a second dish, so they make it with vegetables and serve it with a side dish.
Goulash soup
Ingredients (based on a two-liter pan). Meat (beef or pork) - 600-800 gr, one carrot, potatoes - 5-7 pcs., Onion - 3 pcs., A spoon of tomato paste, large bell pepper, bay leaf, ground paprika, vegetable oil.
Cooking. Finely chop the onion and fry in vegetable oil, add paprika and meat cut into small cubes (2 cm), mix everything and reduce the heat to a minimum after boiling in a frying pan. Stew the meat in a covered pan until it becomes soft (1-2 hours). If necessary, add boiling water. 20 minutes before cooking, pepper and salt. After the meat is ready, we transfer it together with the resulting yushka to the pot where the goulash soup will be cooked, pour a liter of boiling water and put on a large fire. After boiling, put in the soup previously peeled and coarsely chopped potatoes, sliced carrots in circles. When it boils again, make a small fire and boil for about 20 minutes.
Cut bell pepper into thin strips and put it in a pot with soup, here we send tomato paste (can be replaced with fresh, diced, tomatoes), bay leaf. Also, if desired, you can add chopped garlic clove. Boil the goulash soup for another 6-8 minutes.
Chicken goulash
Ingredients. Chicken fillet or chicken thigh pulp (500 g), carrots (1 pc.), Onion (2 pc.), Bell pepper (1 pc.), A couple of garlic cloves, a bunch of dill, a little tomato paste, adjika, a few tablespoons of olive oil salt.
Cooking. We prepare the ingredients. We wash the chicken fillet, dry it and cut into small pieces. Peel the onion and cut the medium-sized half rings. Bell pepper (for a more attractive appearance, you can take pepper of different colors) cut into small strips. We clean the carrots and cut into small cubes. Wash greens, dry and chop finely. Squeeze the garlic in the garlic press.
We take a deep bowl and spread the chopped chicken, greens, garlic, adjika and salt. Mix thoroughly and put in a cool place for 30 minutes to marinate the meat. We heat the pan by pouring olive oil into it. We put the pickled chicken and fry for about 8 minutes on high heat, not forgetting to stir. Separately, fry onions over high heat (5-7 minutes), carrots and bell peppers (another 5-6 minutes). Pour the fried vegetables into the meat pan.
We take a glass, put 2 tablespoons of tomato paste in it and pour water, mix well and pour into the pan for vegetables and meat. Stir and cover. We stew goulash for about 20 -25 minutes on low heat.
Serve this fragrant and tasty goulash with any side dish or as an independent dish.
If you like to experiment, try cooking goulash by adding green peas, cabbage, potatoes, mushrooms, prunes, pumpkin or other vegetables that are popular in your family.