Classic goulash soup

Goulash soup is a national Hungarian dish, the peculiarity of which is that it is difficult to attribute it to only the first or second hot. The bright red color, a large amount of meat and the pronounced taste of spices, in particular, sweet paprika, makes this dish appetizing and very satisfying. And it's not difficult to cook it at all.

Wash the meat well, wipe it with a paper towel and cut off all the films and tendons. Cut the pork into small cubes. Put in a large bowl, add salt and pepper to the meat and sprinkle each piece with flour.

In a large frying pan with a thick bottom, heat the vegetable oil and fry the pork over high heat until golden brown, putting it in the pan in small portions.

Peel the vegetables, rinse under running water. Finely chop the onion, grate the carrots on a coarse grater, finely chop the celery.

Bulgarian pepper (it is better to take red) is also cleaned, remove the core and cut into small cubes.

Pour a little oil into a large saucepan with a thick bottom and fry the onion on medium heat until golden brown, then add carrots, celery and pepper and fry everything for 5-10 minutes until soft.

Peel the garlic, finely chop it and also put it in a saucepan.

Put the fried pork pieces in a saucepan for frying. Put ground sweet paprika, bay leaf, cumin and tomato paste in the same place. Mix everything well.

Pour the contents of the pan with meat broth (you can just use water) and cook the goulash soup over low heat for about an hour until the meat becomes soft and tender.

Cut the potatoes into small cubes and continue to cook the soup for another 20-25 minutes.

As soon as the potatoes have become soft, remove the pan from the heat, taste the soup and, if necessary, add salt and pepper.

Serve hot pork goulash soup in deep plates or broths, garnished with finely chopped parsley, with sour cream.

Bon appetit!