Beef goulash soup

How to cook beef goulash soup? For goulash, it is better to use beef meat with small layers of fat.

Cut the beef flesh into small pieces, about 2 cm by 2 cm. In a saucepan with a thick bottom, heat the vegetable oil, add the meat and fry for a while, stirring continuously, until a light browning is formed.

Add salt and add quite a bit of water. Reduce the heat to medium and simmer the beef under a closed lid until the water boils away. Add a little water again (so that it does not cover all the pieces of meat). Simmer again until the liquid evaporates. Cook in this way for about an hour or an hour and a half (depends on which part of the beef is used). During this time, I refilled the water 4 times.

Prepare the rest of the food. Peel potatoes, onions, carrots, garlic. Cut the pepper into strips. Onions in half rings, and carrots in circles. Cut the tomato into small cubes, you can, if desired, pre-peel the tomato, sprinkling it with boiling water.

When the beef becomes soft, evaporate the remaining liquid from the pan. Add onion, carrot and pepper to the meat. Fry everything together for a while, then add the tomato. Simmer, stirring, for about 5 minutes on medium heat.

Add potatoes cut into medium cubes to all the ingredients, pour water over everything and bring to a boil over high heat.
The amount of water can be adjusted to your liking, thereby choosing the desired thickness of the soup.

Reduce the heat to medium and cook the soup under a closed lid until the potatoes are ready (about 20 minutes on average).

Chop the garlic finely, or pass through a press. Finely chop the greens. From the greens, you can use parsley, dill and green onions.

When the potatoes are ready, put the bay leaf and garlic in a saucepan. Try it with salt, if necessary, then add salt.
Turn the heat to maximum, add the greens, and after boiling, remove the soup from the heat and let it brew under a closed lid for a while. The longer the soup is infused, the tastier it is!

Before serving, you can sprinkle the goulash with fragrant black pepper.

Bon appetit!

Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours.  In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.