Goulash soup with porcini mushrooms
easy
135 mins
135 mins
Ingredients
- 7-10 Tbsp - 15 g dried porcini
- 7-10 Tbsp - 1,6 kg mixed goulash
- 7-10 Tbsp - 3 medium sized onions
- 7-10 Tbsp - 4-6 tablespoons of oil
- 7-10 Tbsp - Salt
- 7-10 Tbsp - Pepper
- 7-10 Tbsp - Rose peppers
- 7-10 Tbsp - 2 tablespoons tomato paste
- 7-10 Tbsp - 1 tablespoon of flour
- 7-10 Tbsp - 1⁄2 l dry red wine
- 7-10 Tbsp - 2 glasses (370 ml each) silver onions
- 7-10 Tbsp - 150 g Crème fraîche
- 7-10 Tbsp - 1 tablespoon red pesto (glass)
- 7-10 Tbsp - 2 tablespoons clarified butter
- 7-10 Tbsp - 500 g gnocchi (cooling shelf)
- 7-10 Tbsp - Basil
Directions
- 1
Pour 3⁄4 l boiling water over the porcini. Soak for about 30 minutes. Dice meat a little smaller. Peel and chop onions.
- 2
Heat the oil in portions in a large pot and fry the meat in portions all around. Finally fry the onions briefly. Put all the meat back into the pot. Season with salt, pepper and paprika.
- 3
Stir in tomato paste. Dust with flour and sweat briefly. Stir in wine and 1 1⁄4 l water and bring to the boil.
- 4
Pour the mushrooms into a sieve lined with kitchen paper and collect the soaking water. Chop the mushrooms. Add them to the soup with soaking water and drained silver onions. Bring everything back to the boil, cover and cook for about 1 1 ⁄2 hours.
- 5
Mix the crème fraîche and pesto. Heat clarified butter in a pan. Fry gnocchi in it until golden brown. Season the soup with salt, pepper and paprika and serve with gnocchi and pesto dip. Garnish with basil.
- 6
Drink tip: velvety red wine, e.g. a Rioja.
Nutrition Facts
720 kcal
40 g
26 g
65 g
More Delicious Recipes
