This Goulash soup is a classic Hungarian recipe. Perfectly spicy and a hearty soup to make you feel warm on a cold weather. Its yummy and very simple!
Serve it with slices of Artisan bread or buns on the side. You may also garnish it on top with croutons or a dollop of whipped cream. Serve it hot!
Makes 4-6 servings
Spicy Hungarian Goulash Soup
½ kilogram beef, cut into small cubes
2 tbsp oil
2 onions, coarsely diced
1 garlic clove, crushed
1½ cups tomato sauce (or tomato juice)
1-2 cups beef broth
1 tsp salt
1 tbsp paprika (traditionally: sweet hungarian paprika)
2-3 potatoes, cubed
1 small carrot, julienned
3 bell peppers, cut into pieces (red, green, yellow)
1 cup kidney beans in can, drained (optional)
McCormick Spicy Hungarian paprika (optional)
fresh cilantro herbs, garnish
1. In a large pan, heat an oil to brown the meat (do it in batches, don’t overcrowd the pan). You need to toast it a bit to give a light golden brown color.
2. Remove the beef from the pan, and sauté onions and garlic until fragrant. Return the meat on the pan and toss them together.
3. Transfer the sauteed meat on a large soup pot. Continue to cook on high for several minutes, stirring often.
4. Pour in tomato sauce and beef broth. Season with a little bit of salt, and 1 tablespoon paprika.
5. Let the soup boil, then place the lid and just let it simmer over low heat. Cook for about an hour or so until beef becomes just tender. Adjust broth as needed.
6. Then add in your carrots, potatoes, and bell peppers. Cook for a further 15 minutes or until the potatoes become tender.
7. Add in the drained kidney beans and let it cook for 3-5 minutes. Adjust the taste, with a pinch of salt, pepper, and or hot Hungarian paprika (optional).
8. Garnish with your favorite chopped fresh herbs. Serve and enjoy!