Goulash soup differs from ordinary goulash, except that it has a more liquid consistency. And not always - many people prefer to cook it so that the spoon is standing. It is a dish of Hungarian cuisine and usually uses certain ingredients. Although they can be replaced based on the season, taste preferences in the family and restrictions in individual nutrition.
The five most commonly used ingredients in Goulash Soup Recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Potatoes | 80 | 2 | 0.4 | 18.1 |
| Tomatoes | 23 | 1.1 | 0.2 | 3.8 |
| Beef | 158 | 22.2 | 7.1 | 0 |
| Bell pepper | 27 | 1.3 | 0 | 5.7 |
| Paprika | 289 | 14.8 | 13 | 18.3 |
In the so-called classic form, the recipe for goulash soup consists of:
- beef
- potatoes
- Luke
- bell pepper
- tomatoes
- of garlic
- tomato paste
- salt and spices (this set can include anything, at the cook's choice).
Among spices, as a rule, they choose: ground pepper, coriander, paprika. Further variatively. Those who love the taste of cumin, take it. Those who like the sharpness can chop chili peppers. Etc.
By itself, goulash soup should be rich, satisfying, with rich flavors, thick. It is especially good in winter, because it has the peculiarity of warming (for this you need to serve hot and with hot pepper).
The five fastest recipes for goulash soup:
| Name of the dish | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Hungarian fish goulash | 30 min | 103 | +14 |
| Beef goulash Budapest | 1 hour 10 min | 60 | +52 |
| Czech goulash soup in bread | 1 hour 15 min | 184 | +18 |
| Goulash soup with beef and vegetables | 1 hour 20 min | 88 | +24 |
| Beef goulash soup | 1 hour 30 min | 71 | +52 |
In the historical homeland, lard is often added to this dish, cut into pieces. Fat is melted from it in a saucepan, and the pork rinds are thrown away. This is done in order to add juiciness to lean beef, which 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 of cooking goulash soup is the same in many recipes.
Fat or oil is heated in a saucepan. Onions are fried in it first. Cumin and paprika are later added to it. Then the meat in pieces. Roast for about five to seven minutes. Plus salt and pepper. After that, pour water to the level of meat, cover tightly with a lid and simmer until the latter is fully cooked over low heat. It usually takes an hour and a half.
They put the potatoes, pour more water, now more, as for soup. Put the bell pepper, cook with it for about five minutes. After that, tomatoes with garlic. And continue cooking and stewing until the potatoes are ready.