(Norsk oppskrift: Gulasjsuppe )
A lot of Danes start their winter vacation this weekend, and some of them go to Norway to ski and enjoy the snow, as do the Swedes and the Norwegians. Whether you are going to a cabin in the mountains or staying at home, you are going to love this recipe I am sharing today; a big pot of delicious beef and paprika-soup – the Hungarian Goulash soup! This soup is the perfect winter food: so warming, so tasty, so filling, so satisfying!
(Mind you, the recipe sais beef, but if you have venison lying about, go ahead and use it! If you use very lean meat – then increase the amount of bacon in the soup.)
Goulash soup (6 servings):
- About. 600 grams beef shin
- 100 grams of bacon
- 2-3 tablespoons butter or oil for frying
- 3 onions
- 10 smallish potatoes
- 3 red bell peppers
- 1 tablespoon paprika
- 1 tablespoon smoked paprika (or 2 tablespoons regular paprika if you don’t have the smoked)
- 3 cloves garlic
- 2 tablespoons red wine vinegar
- 4 tablespoons tomato paste
- 3-4 tsp salt
- 1 teaspoon caraway seeds
- ½ teaspoon cayenne pepper (optional)
- 1.3 liters beef stock (or water and stock cubes)
- 1 teaspoon sugar
Cut the beef into cubes of 3×3 cm and cut bacon into small pieces.
Cook the meat in butter or oil over medium to high temperature in portions so that it gets a golden brownish color. (Don’t add all the meat to the pan at once, the temperature will drop and the meat will not brown.) Place the meat after every round into another pot or casserole dish. When you finish frying the meat, do not forget to “cook out the pan” with some water to gather up all the flavor at the bottom of the pan. Just pour this liquid over the meat.
Heat a large saucepan to medium temperature. Cut the peppers into strips and chop the onion. Sauté the onions in butter / oil. Add the paprika and sauté for five minutes.
Add the bell peppers, tomato paste, vinegar, garlic, sugar, salt, caraway and the cayenne pepper if you choose to use it. Then add the browned meat and pour over beef stock until it is all covered by liquid. Bring to the boil and let it simmer with the lid on for about 1 hour.
Peel the potatoes, but keep them whole, and add to the pot, put the lid back on and let it simmer for another 45 minutes until the potatoes are cooked through and the meat is tender.
Serve the soup piping hot with good bread and just enjoy! If this soup doesn’t warm your wintery cold body, then nothing will.
This soup is so good that the only criticism will be of the positive kind 🙂