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Goulash Soup Recipe
300 g (10 1/2 oz) shank of beef
30 g (1 oz) lard
1 large onion, finely chopped
1/2 teaspoon paprika
Salt, to taste
1/2 teaspoon caraway seeds
3 – 4 black peppercorns
1 medium carrot, cut in quarters
1 medium parsnip, cut in quarters
1 – 2 sweet paprika peppers, left whole
500 g (1 lb 1 1/2 oz) potatoes, peeled
Cube the meat and potatoes into 2 cm (3/4 inch) pieces. Stew the onion in lard over low heat until golden yellow, but not brown. Remove the pot from the heat, add the paprika, meat, salt, and 1/ 1/5 liters (1 quart 3 oz) water. Add the caraway seeds and peppercorns in a tea ball or a small bag for easy removal before serving the soup. Return to low heat and simmer. After 30 minutes add the carrots, parsnips and paprika peppers. When the meat is nearly tender (around another 30 minutes), add the potatoes. When every ingredient is tender, the dish is done. You can serve Goulash Soup immediately or also reheat when needed.