Gulasch

Goulash soup, a simple and delicious recipe to prepare Gulaschsuppe or Gulash suppe, the version most similar to Hungarian Goulash, typical of Trentino Alto Adige and Tyrolean cuisine. It is a rich and substantial goulash soup in which goulash with potatoes and onions is served, a dish that warms the heart and mind on winter days. It is a very famous German soup, along with barley soup.

I had already told you about Goulash and all its facets. Between the German (and Austrian) goulash and the Trentino goulash we find both the stew version, I proposed HERE, and the soup version, of which I am about to give you the recipe. They are two delicious dishes, very different, which I particularly love!

Try the Goulash Soup recipe, you will be enchanted by its goodness!

**##### Difficulty - Low
**
##### Cost - Economic
##### Preparation time - 10 minutes
##### Cooking time 1 hour 40 minutes

###### Goulash soup - recipe and preparation

600 g Beef

300 g Onions (approx. 2)

250 g Potatoes

50 g Tomato concentrate

50 g flour 00

4 tablespoons extra virgin olive oil (40 ml)

2 tablespoons Sweet paprika

2 tablespoons White wine vinegar

1 tsp cumin seeds

1 leaf Laurel

1 clove Garlic

to taste thyme

q.s. Marjoram

q.s. Salt

2 liters of meat broth

Preparation

First, prepare a meat broth and have it available near you.

Cut the beef into bite-sized pieces and remove the parts of fat and connective tissue.

Cut the onions first in half then into fairly thin slices. Heat the oil in a large pan and brown the sliced ​​onion together with the garlic clove over medium heat.

When it starts to brown, add the beef and brown everything together for a few minutes.

Add a pinch of salt, tomato paste, paprika, cumin, half a teaspoon of thyme and marjoram. Add the white wine vinegar and 1 ladle of broth and mix everything together.

Also add the flour, which will be used to bind the Goulash soup and to have a thick consistency, and mix very well. Also add the bay leaf and a few ladles of broth to cover the meat. Cook over low heat for 1 hour, with the lid on.

Occasionally stir the meat and add more broth if it gets too dry. When cooked, remove the garlic clove.

After the time has elapsed, peel the raw potatoes and cut them into not too small cubes. Add them to your Goulash suppe together with some other ladles of broth and continue cooking, always with the lid on, for 40 minutes. Always add more broth if necessary.

When cooked, season with salt and serve in the various dishes. Your Goulash Soup is ready!

storage

Goulash Soup can be stored in the refrigerator for 2 days. You can also prepare it the day before: I assure you that after 1 day, the flavors blend even better and it will be even better! And it won't be the usual heated soup!

Some suggestions…
For a spicier flavor, you can use 1 tablespoon of sweet paprika and 1 tablespoon of strong paprika.

As a potato, I recommend using the red-skinned ones or in any case medium hard when cooked, so that they do not fall apart (not those for gnocchi).

In the German goulash and in the Trentino goulash there are no peppers, which you find in the Hungarian version. You can still add them. In some recipes, chopped green pepper is added, along with potatoes, just to add a pop of color.

You can also use veal or beef, it is excellent in any case.

Vinegar was used in ancient times to lose the strong smell of meat that had been butchered for some time. Nowadays it has remained in the recipe, but you can also not put it. I always wear it, to stay faithful to the original Goulash Soup recipe.

Lard was originally used instead of oil and in some restaurants in Trentino - Alto Adige they still do so. I preferred to opt for olive oil!

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