Goulash Soup

A hearty, wholesome, and truly savory first course for the family table. A couple of days ago, while reading a novel by a Hungarian author, I noticed a dish called goulash soup that the main character kept eating. As a seasoned home cook, I got curious — what is this Hungarian delicacy I still knew nothing about? After digging through my favorite cookbook, I finally found the recipe. I loved it, and I recommend you give it a try too. How? Read on.

Valeria

Recipe author

Composition / ingredients

Servings:

Beef (brisket or shoulder)

600

Salt

Onion (finely chopped)

200

Potatoes (diced)

600

Tomatoes (fresh)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 10 g

Fats 14 % 3 g

Carbohydrates 41 % 9 g

101 kcal

GI: 100 / 0 / 0

Cooking method

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Start by heating a little fat in a small pot, adding the finely chopped onion, and stirring it well. Then add the beef, rinsed and cut into small pieces. Sprinkle it with salt and red paprika and sauté it gently over low heat for a few minutes. After 2–3 minutes, gradually pour in half a liter (about 2 cups) of water. When the meat is nearly done, add the potatoes cut into small cubes, along with more water and the tomato, and cook until everything is fully tender.