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Gulaschsuppe
Gulaschsuppe, a beloved traditional Hungarian soup, warms the soul with its robust flavors and hearty ingredients. This comforting dish features tender chunks of beef stewed to perfection, infused with aromatic sweet paprika, and accompanied by a medley of colorful vegetables. Perfect for chilly evenings, Gulaschsuppe combines simplicity with rich culinary heritage, making it a staple in Hungarian kitchens for generations. Each spoonful offers a taste of history and comfort, garnished with a touch of sour cream and fresh parsley for a delightful finish.
Ingredients
- Beef stew meat
- 2 pounds, cut into 1-inch cubes
- Vegetable oil
- 2 tablespoons
- Onion
- 1 large, chopped
- Garlic
- 3 cloves, minced
- Red bell pepper
- 1, diced
- Carrots
- 2, sliced
- Potatoes
- 2, diced
- Beef broth
- 6 cups
- Sweet paprika
- 2 tablespoons
- Tomato paste
- 2 tablespoons
- Bay leaf
- 1
- Salt
- to taste
- Pepper
- to taste
- Fresh parsley
- for garnish
- Sour cream
- for serving
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
- Add the chopped onion and minced garlic to the pot. Cook until the onion becomes translucent, about 3-4 minutes.
- Stir in the tomato paste and sweet paprika, cooking for an additional minute to release the flavors.
- Add the diced red bell pepper, sliced carrots, and diced potatoes to the pot, stirring to combine with the meat and onion mixture.
- Pour in the beef broth and add the bay leaf. Season the mixture with salt and pepper to your taste.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors meld beautifully.
- Once cooked, remove the bay leaf from the soup. Taste and adjust seasoning if needed.
- Serve the Gulaschsuppe hot, garnished with a dollop of sour cream and a sprinkle of chopped fresh parsley.
Tips
- For a spicier version, add a pinch of cayenne pepper or a chopped jalapeño during the cooking process.
- You can substitute beef stew meat with chuck roast for a more tender result.
- Serve with crusty bread or a side salad for a complete meal.
Dietary Information
Servings: 6 Dish Type: Soup Prep Time: 20 minutes Cook Time: 2 hours Calories: 450 Fat: 20g Carbs: 35g Protein: 30g Sodium: 800mg Sugar: 5g
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