Hungarian goulash soup
easy
180 mins
180 mins
Ingredients
- 1 Vegetable Onion
- 2 red peppers (about 250 g each)
- 1 yellow and green peppers (approx. 250 g each)
- 600 g Mushrooms
- 300 g cherry tomatoes
- 1/4 collar Thyme
- 1.5 kg mixed goulash
- 3-4 Tbsp Oil
- 2-3 Bay leaves
- 3 TABLESPOONS Tomato paste
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 1,8 l Vegetable broth (instant)
- 200 g Whipped cream
- 1 TABLESPOON Olive oil
- 50-75 g Flour
- 7-10 Tbsp Sugar
- 7-10 Tbsp Fresh cream
Directions
- 1
Peel and chop the onion. Clean, wash and chop the peppers. Clean, clean and halve the mushrooms. Wash and halve cherry tomatoes. Wash thyme, shake dry, put some stems aside for garnishing.
- 2
Pluck leaves of the remaining thyme from the stalks. Cut the meat into bite-sized pieces. Heat the oil in a frying pan and fry the meat in two portions, turning it all around. Then put all the meat into the roaster.
- 3
Add onion, paprika, half of the thyme, bay leaf and mushrooms and fry again while turning. Add half of the cherry tomatoes. Add tomato paste, sauté briefly and then season well with salt, pepper and paprika.
- 4
Deglaze with stock and cream and bring to the boil. Cover and braise over medium heat for about 1 1/2 hours. Heat the olive oil in a small pan, toss the remaining tomatoes and thyme briefly in it.
- 5
Mix flour and 75 ml water until smooth, stir into the goulash. Bring to the boil again and simmer for about 1 minute at low heat. Season to taste again with salt, pepper, paprika and sugar. Carefully stir in the thyme and cherry tomatoes.
- 6
Serve goulash soup in small bowls, sprinkled with a dash of crème fraîche with paprika and garnished with thyme. Baguette tastes good with it.
Nutrition Facts
420 kcal
14 g
19 g
46 g
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