A thick and rich soup goulash is an invention of Hungarian shepherds, who gradually gained love and reverence in many parts of the world. The dish is universal and can be served as a hearty lunch or dinner for a quality hunger satisfaction.
How to cook soup goulash?
Soup goulash - a recipe that over time has acquired a mass of various variations that have been recognized through effective cooking experiments. Despite the diversity of technologies, the general principles of creating a dish are still available.
- To fulfill the recipe choose a saucepan, saucepan or cauldron with a thick bottom.
- In a hot oil, meat and onions are sliced.
- Add the vegetables, water, stew until the ingredients are ready.
- Constant components are potatoes and an impressive portion of ground paprika.
- Piquancy is given to the wine with cumin or zira.
Classic Hungarian goulash soup
Traditionally, a classic Hungarian soup goulash made from beef is prepared, frying slices on the smoked salted smaltse. The question of adding tomatoes or carrots to this day causes a lot of controversy: some cooks say that these vegetables are one of the main ingredients, others - completely reject their presence in the authentic version of the dish.
Ingredients:
- beef - 0,5 kg;
- bacon - 100 g;
- onions and carrots - 2 pcs .;
- potatoes - 0.5 kg;
- garlic - 2 teeth;
- Bulgarian pepper - 1 pc .;
- water - 1 l;
- paprika and tomato sauce - 1 tbsp. spoon;
- salt, butter, cumin.
Preparation
- They heat the fat, brown onions, paprika.
- Separately fry the meat, add to the onion together with cumin and garlic.
- Lay the potatoes, fry for 7 minutes.
- Throw carrots and peppers, pour boiling water and tomato.
- Cook soup goulash in Hungarian for 15 minutes.
Goulash soup in Czech
In the Czech Republic they often serve soup goulash in bread. A distinctive feature of this version is the density of hot, achieved by adding to the composition of rescued flour. Incredibly spectacular serving of the dish will surprise both households and guests who will be no less enthusiastic and of its taste characteristics.
Ingredients:
- round bread - 1-2 pieces;
- beef - 0,5 kg;
- butter - 100 g;
- onion - 2 pieces;
- potatoes - 700 g;
- garlic - 2-3 teeth;
- cumin and marjoram - for 0.5 teaspoon;
- broth - 2 liters;
- flour - 150 g;
- paprika - 1 tbsp. a spoon;
- salt pepper.
Preparation
- From self-baked or purchased bread, take out the crumb, cutting off the top, and send it for 15 minutes to dry and brown at 180 degrees in the oven.
- Fry onion in oil, garlic and meat, adding salt, paprika and cumin.
- The broth is poured in, soup is boiled for 1 hour.
- They put potatoes, saved on flour flour, cooked hot 30 minutes.
- Season a thick soup goulash marjoram, pour into pots of bread.
Goulash soup in German - recipe
German goulash soup is similar in taste and in the manner of making a recipe with the Hungarian version, except that the ingredients are cut finer, and the composition contains ground fresh or in its own juice tomatoes . When roasting meat and its stewing, if desired, add a little red wine or light beer.
Ingredients:
- beef - 0,5 kg;
- oil - 50 g;
- onion - 2 pieces;
- potatoes - 700 g;
- garlic - 2 teeth;
- Bulgarian pepper - 2 pieces;
- water and tomato puree - 0.5 liters each;
- paprika - 2 tbsp. spoons;
- salt, pepper, cumin, wine.
Preparation
- In the oil fry the meat, and then onions, adding paprika, cumin and salt.
- Pour water and tomato, prepare the dish for 1 hour.
- They put potatoes, peppers, hot meat until soft.
- Season the food, throw garlic.
- After 10 minutes, the soup "German goulash" can be served.
Thick goulash soup in pots
In this case, a thick soup goulash from pork is prepared, and pottery or porcelain pots are used as dishes. Spiritual heat treatment of the constituents transforms the taste characteristics of the dish, which will take the most honorable place in any menu, tasty and satisfyingly feeding the discerning eater.
Ingredients:
- pork - 700 g;
- oil - 100 g;
- onion - 2 pieces;
- potatoes - 900 g;
- garlic - 4-6 teeth;
- Bulgarian pepper and tomatoes - 4 pcs .;
- flour - 1,5 tbsp. spoons;
- paprika - 2 tbsp. spoons;
- salt, pepper, cumin, broth.
Preparation
- Alternately fry meat, onions, potatoes in oil, laying the ingredients in layers in pots.
- When frying meat sprinkle it with paprika, caraway seeds and flour.
- Put peppers and tomatoes in a container, pour water.
- Put the pots in the oven, turn on the appliance for 1 hour, setting the temperature to 180 degrees.
Goulash soup - a simple recipe
Classical next version of the dish can not be called, because cooked in view of the above recommendations soup - chicken goulash . To implement the recipe, you can take a whole chicken carcass, dividing it into portions or use the legs, hips or steaks of the bird, always available on sale in a refrigerated form.
Ingredients:
- chicken meat - 900 g;
- oil - 100 g;
- onion - 2 pieces;
- potatoes - 700 g;
- carrots - 1 piece;
- garlic - 3 teeth;
- Bulgarian pepper - 1 pc .;
- paprika - 2 tbsp. spoons;
- salt, pepper, water, greens.
Preparation
- In a frying pan alternately fry chicken, potatoes, carrots, onions and peppers.
- Pour the components with boiling water, not reaching the surface by 1.5 cm.
- Season the food to taste and cook under the lid for 50 minutes.
- Goulash soup is served from a chicken, seasoned with herbs.
Mushroom soup goulash - recipe
Mushroom soup goulash can be cooked in a purely vegetable composition, eliminating the meat and increasing the portion of mushrooms or get a delicious multicomponent hot, using the following proportions. The most fragrant and refined dishes will be when using forest mushrooms.
Ingredients:
- beef - 900 g;
- mushrooms - 350 g;
- oil - 100 g;
- onion - 2 pieces;
- potatoes - 700 g;
- tomatoes in its own juice - 700 g;
- garlic - 3 teeth;
- paprika - 1 tbsp. a spoon;
- water - 0,5 l;
- salt, pepper, sour cream.
Preparation
- Fry the meat and mushrooms in the oil.
- Pass the onion, add tomatoes with juice, meat, paprika, pour in water, puff for 40 minutes.
- Lay mushrooms, potatoes, cook more than 30 minutes.
- After 10 minutes, the soup-goulash is served with sour cream and greens.
Goulash soup without meat
True connoisseurs of Hungarian cuisine the following recipe is criticized for lack of the main component of the favorite dish - meat. However, for those who do not use this product - the proposed recipe will be an opportunity to taste the delicious hot and enjoy its excellent taste, as close as possible to the original.
Ingredients:
- beans in tomato - 500 g;
- carrots - 2 pieces;
- oil - 50 g;
- onion - 2 pieces;
- potatoes - 700 g;
- tomatoes in its own juice - 300 g;
- garlic - 4 teeth;
- paprika - 1-2 tbsp. spoons;
- water - 0,5 l;
- salt, pepper, spices.
Preparation
- On the butter, lettuce is spread, tomatoes are added, stewed for 20 minutes.
- Separately fry the carrots, and then the potatoes, put in tomato fry.
- Add water, mix beans, paprika, season the food to taste, pat for 20 minutes.
- Season soup goulash with garlic beans.
Goulash soup with dumplings
Often in Hungary and far beyond its borders, soup goulash with chipsets is prepared. The latter are nothing more than simple dumplings, which give the dish a special richness and unique taste. Part of sweet paprika can be replaced with hot ground chili, cumin zira, and instead of beef take pork.
Ingredients:
- beef - 0,5 kg;
- bacon - 150 g;
- onion - 1 piece;
- potatoes - 0.5 kg;
- tomatoes - 200 g;
- Bulgarian pepper - 1 pc .;
- garlic - 4 teeth;
- paprika - 1,5-2 tbsp. spoons;
- water - 1.5 liters;
- cumin - 1 teaspoon;
- egg - 1 piece;
- flour - 5 tbsp. spoons;
- salt, pepper, herbs.
Preparation
- They heat the fat.
- Lay onions, fry, add meat, paprika, cumin.
- Throw garlic, tomatoes, stew ingredients for 30 minutes.
- Lay potatoes, pepper, seasonings, cook for 20 minutes.
- From eggs and flour knead the dough for dumplings, after salting the mass to taste.
- Pinch off pieces of dough, put in soup goulash, boil for 5 minutes.
Goulash Soup in the Multivariate
Even more delicious turns soup goulash from beef in a multivark. The rich taste and stunning flavor of the Hungarian delicacy will not leave indifferent any gourmet or capricious fuss. In addition, will please and excellent appearance of the food, in which the integrity of the slices of all components will remain intact.
Ingredients:
- beef - 0,7 kg;
- bacon - 100 g;
- onion - 2 pieces;
- potatoes - 0.5 kg;
- tomatoes - 350 g;
- Bulgarian pepper - 250 g;
- garlic - 4 teeth;
- paprika - 1,5 tbsp. spoons;
- water - 1.5 liters;
- cumin - 1 teaspoon;
- salt pepper.
Preparation
- In the "Hot" mode, a fat is dumped.
- Add the slices of meat, paprika, cook until blush.
- Pour in water and switch the appliance to "Quenching" for 30 minutes.
- They put vegetables, season food and continue cooking on the program "Soup".