1. Main Page
  2. National cuisine
  3. Goulash soup in slow cooker

Goulash Soup in the Slow Cooker

A thick, rich soup with a spicy kick. Tasty and filling! This slow-cooker goulash soup couldn't be easier — a little prep, then you just wait for the timer. It comes out really thick, hearty, and satisfying, and it's sure to be a hit with the whole family. A great warming option for the cold months. The chili adds a spicy note; if you'd rather keep it mild, just leave it out.

agsikaAuthor avatar
Recipe author
Goulash soup in slow cooker
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 47 % 9 g
Fats 37 % 7 g
Carbohydrates 16 % 3 g
110 kcal
GI: 67 / 0 / 33
  • First, prep the ingredients: peel and finely chop the onion; wash the leek and cut it into rings; wash the bell pepper and chile, pat them dry with a paper towel, halve them, remove the stems and seeds, then finely chop; wash and dry the tomatoes, peel off the skins, and finely chop; peel the garlic and grate it on a fine grater; rinse the meat, blot off the excess moisture with paper towels, and cut it into small pieces (cutting across the grain). Now you can start cooking: 1. Turn on the slow cooker, select the "Sauté" ("Multi-cook") setting, and pour half the vegetable oil into the pot. Once it's warmed up a bit, add the chopped onion and leek and cook until translucent (5–6 minutes). 2. Add the prepared bell pepper and chile, then the tomato, and cook everything together for another 2–3 minutes. 3. Add the grated garlic and tomato paste, sprinkle in the paprika, and stir well. Cook everything together for another 2–3 minutes, then transfer the contents to a bowl. 4. Pour the remaining oil into the pot, heat it on the "Sauté" ("Multi-cook") setting, and add the cut-up meat. Stirring constantly, brown the meat lightly. Then sprinkle in the flour and cook everything together for another half a minute, stirring. 5. Return the sautéed vegetables to the pot with the meat, pour in the water (or broth), add salt, and switch to the "Stew" setting for 2.5 hours. 6. Wash, dry, and chop the herbs. Serve the finished goulash soup hot, garnished with the chopped herbs. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Melted beef fat - 871  kcal/100g
  • Fat beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef - brisket - 217  kcal/100g
  • Beef - okovalok - 380  kcal/100g
  • Beef - lean roast - 200  kcal/100g
  • Beef shoulder - 137  kcal/100g
  • Beef - ribs - 233  kcal/100g
  • Beef ham - 104  kcal/100g
  • Beef - tail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Beef corned beef - 216  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Whole durum wheat flour, fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Paprika - 289  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Chili pepper - 40  kcal/100g

Similar recipes

Related and additional categories: