Goulash soup differs from ordinary goulash mainly in its more liquid consistency. And not always — many people prefer to cook it thick enough for a spoon to stand up in it. It is a dish of Hungarian cuisine and usually calls for certain ingredients. Although they can be swapped based on the season, the family's taste preferences, and individual dietary restrictions.
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 its so-called classic form, the goulash soup recipe consists of:
- beef
- potatoes
- onion
- bell pepper
- tomatoes
- garlic
- tomato paste
- salt and spices (this set can include anything, at the cook's choice).
Among the spices, as a rule, they choose: ground pepper, coriander, paprika. From there it varies. Those who love the taste of cumin add it. Those who like heat can chop in some chili pepper. And so on.
On its own, goulash soup should be rich, filling, thick, and full of deep flavor. It is especially good in winter, since it has a warming quality (for that you need to serve it hot and with hot pepper).
The five fastest goulash soup recipes:
| Name of the dish | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Hungarian fish goulash | 30 min | 103 | +14 |
| Budapest beef goulash | 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 its historical homeland, lard is often added to this dish, cut into pieces. The fat is rendered from it in a saucepan, and the cracklings are discarded. This is done to add juiciness to lean beef, which it may otherwise lack. But not everyone can stand 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 added a little later. Then the meat in pieces. Fry for about five to seven minutes. Plus salt and pepper. After that, pour in water up to the level of the meat, cover tightly with a lid, and simmer over low heat until the meat is fully cooked. It usually takes about an hour and a half.
Then add the potatoes, pour in more water — now more, as for soup. Add the bell pepper and cook with it for about five minutes. After that, the tomatoes with garlic. And continue cooking and stewing until the potatoes are done.