Hungarian goulash soup

Hungarian goulash soup

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Ingredients

general information

Total production time

2 hours 10 minutes

Active production time

40 minutes

Complexity

Easy

Number of servings

Step-by-step recipe with photos

Wash the meat, dry it and cut it into cubes with a side of 1 cm.
Peel the onion and finely chop it.
Wash the bell pepper, remove the seeds and cut into cubes.
Wash the tomatoes and also cut into cubes.
Wash the potatoes and cut into large cubes with a side of 1 cm.
Peel the garlic and finely chop or pass through a garlic squeezer.
In a thick-bottomed pan (can be metal), melt lard (or vegetable oil) and heat.
Add the onion, lightly salt and cook, stirring occasionally, until soft.
Remove the pan with the onion from the heat, let it cool slightly, add paprika.

In an unsealed frying pan, heat a little oil or lard and fry the meat, in portions, until golden brown.

Transfer the meat to a saucepan with the onions.
Add chopped garlic and a pinch of cumin.

Pour in a little water (so that the meat does not cook, but stews in a small amount of water).

Stir and simmer for 1-1.5 hours over low heat, stirring occasionally and adding a little water.

Add potatoes to the meat.

Increase the heat, stir and fry, stirring occasionally, for 3-5 minutes. Add salt.

Add chopped peppers, tomatoes and tomato sauce.

Pour in broth or water so that the liquid just covers the vegetables.

Advice. Hungarian goulash soup is a fairly thick dish, so the amount of water can be adjusted at your own discretion.

Bring the soup to a boil, cover and simmer over low heat for 15 minutes or until the potatoes are tender.
Turn off the finished soup and let it brew under the lid for 10-15 minutes.

Advice. At the end of cooking, you can add dumplings (chipette) to the goulash soup:

Dumpling dough (chipette)
1 egg,
flour,
salt

Break an egg into a bowl, add salt and enough flour to knead a stiff dough.
Wrap the dough in cling film and leave for 10-15 minutes. Pinch off small pieces the size of a fingernail from the dough and throw them into the bubbling soup (if desired, the dough can be cut into noodles). Goulash with dumplings must be served immediately!

Bon appetit!

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Beef goulash soup

Goulash soup is a thick and satisfying dish of Hungarian cuisine. We use beef cuts as meat. We add vegetables that we usually use to make soups. For the most expressive taste and color, we use tomato paste and spices.

Ingredients

Prepare the ingredients according to the list. Choose fresh, good quality meat.

Wash the beef, chop into similar pieces (approximately 2 cm).

Place a frying pan on the heat and grease the surface with a small amount of oil. Heat well, only then add the pieces of meat. Fry the beef over high heat for about 3 minutes on both sides.

Separate the onion head from the peel. Cut into medium cubes. Pour oil into a saucepan or saucepan and add onion. Fry it for 2 minutes until translucent.

Add the meat from the frying pan to the onion, pour in very little water so that it lightly covers the mixture. Add ground paprika, pepper, chopped garlic and salt.

Simmer the meat over low heat, covering the container with a lid, for about 1.5 hours.

After a while, add the diced potatoes.

Cut bell peppers and carrots into small pieces. Throw them into the container after the potatoes.

Add tomato paste, pour in more water so that it barely covers the vegetables and meat.

Simmer the dish for the next 15-20 minutes until the potatoes and carrots become soft. Bring the goulash soup to the desired taste and thickness, boil, remove from heat.

Before serving, add herbs to the dish.

Dear friends! Let's instill morality in food in people; there is no need to create a cult out of food - this is a trap.

...Compassion for other creatures is one of the important principles of the love that God wants to teach us!

Accepting the concept of COMPASSION is one of the first steps to mastering LOVE.

A person is born to improve, and vices: smoking, etc., lethal nutrition (and, as a fact, lack of feelings of sympathy) + brutal feelings are mechanisms for triggering cancer.

Let me explain the meaning of configuring myself.
Let's look at the question of the evolution of consciousness.

There is God - the Primordial Consciousness of the universe, an eternally living universal Organism, limitless in size. It evolves. The Life of God is Evolution.

He settles miserable particles of His own energy into bodies - so that these particles grow and eventually flow into Him, enriching Him with themselves. Their growth begins on crystalline networks of minerals and continues in the bodies of plants, later animals, later humans.

Each of us in our own personal evolution has already gone through a huge number of incarnations - before getting into today’s human body, we were once in the bodies of animals, and now in their bodies there are the same souls, only the youngest ones, like babies.

Emotions (Emotions are distinguished from other types of emotional processes: affects, feelings and moods) are states of consciousness. It is fundamentally important to realize this. We are consciousnesses, the energy of consciousnesses. Not bodies, not minds. And God is also Consciousness, only infinitely greater than our consciousnesses. And we, in order to fulfill the main thing that He wants from us, must only learn to constantly be in a state of emotion (Emotions are distinguished from other types of emotional processes: affects, feelings and moods) of love-care-compassion and never leave this state, this is what we need to learn.

God continues to take care of us - constantly reminding us of Himself through His own Messiahs and prophets.

The Creator will “beat” us with difficulties in life and illnesses until we are cleansed of vices.

He is Love. We must also become Love, this is our meaning of life.

***
EXPLANATIONS.
1. Milk and eggs contain all the so-called “essential” amino acids that a person needs - important components of proteins.

2.Yes, plants are also living beings. But these are souls at an acceptable “vegetative” stage of development. We cannot live without eating. The Creator allows us to eat plant bodies, because... nutrition must be very energetically pure; our consciousness grows from energy.

The ability to sympathize with animals instilled in children would not allow them to become offenders in the future towards people...
___
“Ecopsychology”, Antonov V. - for those who are interested in the topic of improvement

Beef goulash soup

Thick, satisfying, fragrant and tastes very good! A delicious soup that perfectly saturates on cool autumn evenings. Beef goulash will certainly please all family members, even men will not remain indifferent!

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Ingredients and how to cook

ingredients for 5 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 1 hour 30 minutes

manufacturing method

For goulash, it is better to use beef with small layers of fat.

Cut the beef flesh into small pieces, approximately 2 cm by 2 cm. Heat vegetable oil in a saucepan with a thick bottom, add meat and fry for some time, stirring continuously, until lightly browned.

Add salt and very little water. Reduce heat to medium and simmer the beef with the lid closed 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 water evaporates. Cook in this way for about an hour to an hour and a half (depending on what part of the beef is used). During this period of time I added water 4 times.

Prepare other foods. Peel potatoes, onions, carrots, garlic. Cut the pepper into strips. Onions in half rings and carrots in circles. Cut the tomato into small cubes; if desired, you can remove the skin from the tomato in advance by pouring boiling water over it.

When the beef is tender, evaporate the remaining water from the pan. Add onions, carrots and peppers to the meat. Fry everything together for some time, then add the tomato. Simmer, stirring, for about 5 minutes over medium heat.

Add potatoes, cut into medium cubes, to all the ingredients, add water and bring to a boil over high heat.
The amount of water can be adjusted according to your own taste, so you can choose the desired thickness of the soup.

Reduce heat to medium and simmer the soup, covered, until the potatoes are tender (about 20 minutes on average).

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

When the potatoes are ready, add the bay leaf and garlic to the pan.
Test for salt, add more salt if necessary. Turn the heat up to maximum, add the herbs, and after boiling, remove the soup from the heat and let it brew under a closed lid for some time. The longer the soup steeps, the tastier it is!

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

Beef goulash soup

Ingredients

Bell pepper – 1200 g

Tomato juice – 1500 ml

Onions – 2 pcs.

Beef soup – 550 g

Vegetable oil – 50 ml

Garlic - to taste

Chili pepper - to taste

• 66 kcal
• 9 o'clock
• 9 o'clock

Photo of the finished dish

Step-by-step recipe with photos

Beef goulash soup is, judging by fast food, absolutely the most common soup in German cuisine! Without him - nowhere. Especially in winter, during the Christmas markets. But it is also popular in the summer - at all kinds of festive celebrations and public events held in the open air. In some self-service canteen, if there is any kind of soup, it will be goulash soup. And why? Firstly, goulash soup smells so much that everyone who inhales its smell begins to salivate violently. And secondly, it is made from cheaper ingredients than goulash, which is not soup.

German goulash soup is, let's put it this way, the poor nephew of the gorgeous Hungarian goulash. It is prepared from the cheapest meat - from soup cuts, from the most fibrous part of the leg - from everything that is harder, but has an intense taste. Therefore, the strategy for cooking perfect goulash soup is fundamentally different from making goulash for the second time, which is done relatively quickly.

The best goulash soup comes out if you start cooking it in the evening. He'll be ready by morning. Start in the afternoon and it will be ready for dinner. Therefore, the required cooking time for it is 8 hours. And here and there another 45 minutes to prepare and fry the ingredients. In general, when a German says: “Wow, your goulash soup smells as if it was started yesterday!” - this is not a hint that the soup is stale, but an expression of sincere ecstasy.

Peel and cut onions and carrots. Regardless of how, they will still be boiled. If you have celery and any other soup root vegetables, you can use them too.

We begin to fry them over low heat in three tablespoons of vegetable oil in a thick-walled pan, in which we will later cook the soup.

We peel and cut the potatoes. Add to the onions and carrots and fry together.

We remove the seeds from the peppers, cut them into large pieces, add them to the rest of the vegetables, and fry them together.

Peel and cut the garlic. Well, you've probably already figured it out? Add it to the pan with everything else and fry it too.

Pour tomato juice over the vegetables. Bring everything together to a boil. Cook over high heat with the lid open.

Bread the meat in flour.

Fry it in 2 tablespoons of vegetable oil.

Add the meat to everything else, add the chili, reduce the heat to low and cook the goulash soup, covered, for a total of 8 hours. This photo shows goulash soup after four hours of cooking. If you want it not too spicy, remove the chili pepper after 2 hours of cooking; if you want it hotter, remove it after 4 hours. But, absolutely, chili peppers should be in goulash soup for adults; only the children's version of this dish can do without chili.

When the meat becomes soft and simply separates from the bones, it is removed from the pan, the bones are thrown away, and the meat is pulled with forks into fibrous pieces like these. They throw it back into the pan so that everything cooks together and further.

Ready-made beef goulash soup is just such a thick liquid with one hundred percent boiled vegetables, with the strongest smell and wonderfully intense taste. They usually eat it with bread.