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Make an Authentic Hungarian Goulash Soup At Home

Make an Authentic Hungarian Goulash Soup At Home

When the temperature drops and you find yourself wanting to stay warm at home, it’s officially soup season. This Hungarian Goulash is hearty and delicious, filled with meat, fresh vegetables and spices. A recipe passed down through generations, this Hungarian soup can now be shared and passed down through your family. Make at home with our new Hungarian Paprika for an authentic touch, critical for making this soup reach its full potential.

Ingredients:

1 ¼ lbs grass fed beef

2 tbsp olive oil

1 large yellow onion

½ tbsp ground caraway seeds

1 clove garlic crushed

3 tbsp etúHOME Hungarian Paprika

2 freshly picked carrots

1 large freshly picked parsley root

1 fresh bell pepper

2 vine ripe tomatoes

2 stalks of celery leaves

3 yukon gold potatoes

2 tsp freshly ground salt

1 tsp freshly ground black pepper 

Directions:

1. Cut the beef into ½ inch cubes. Peel and finely chop the onion. Heat the oil in a large pot (12 cup capacity), then cook the onions until translucent.

2. Add the ground caraway seeds and the crushed garlic and cook for a couple of minutes. Remove from heat, then add the ground paprika and the meat, and season with salt and pepper. Cover with a lid and leave to cook gently, adding a little water if necessary.

3. Add the diced root vegetables, the seeded and chopped bell pepper, the quartered tomatoes, and the celery leaves when the meat is half-cooked.

4. Pour over 6 ½ cups water, and simmer gently for 15-20 minutes. Then add the peeled and chopped potatoes. Cover the pot and simmer for 1 hour. Add salt and pepper to taste. Serve hot!

 

Perfect for lunch or dinner, this soup will keep you warm and provide a taste of Hungary right at home. Use with our authentic Hungarian Paprika, available in sweet and spicy varieties.

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Comments

Mary Ellen Daly - February 18, 2021

What a beautiful kitchen!! Question: I’ve observed with Chef Jean Paul (you tube) that one always starts the recipe with cooking the meat first to get the maximum flavor from carmelizing the meat. So, I think I’ll try both methods. Lastly, your recipe presentation was outstanding . Thank you…. one more thing, I am so looking forward to my kitchen glass and metal cabinet from etu home….. should be arriving from Hungry any day. Good luck Marg Ellen Daly

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