Szegedin goulash soup

Name: Szegedin goulash soup
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 Onions; 600 g Pork goulash; 2 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 1 TEASPOON Sweet peppers; 1 TEASPOON Rose peppers; 1 TEASPOON Caraway seeds; 2 Bay leaves; 2 Juniper berries; 600 g Potatoes; 1 can(s) (425 ml each) Sauerkraut; 7-10 Tbsp Pepper; 4 TABLESPOONS ripened cream

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

With sauerkraut and two kinds of paprika powder, the stew meat becomes a wonderfully spicy stew. Don't forget: A dash of sour cream is a must for this traditional dish!

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

2 Onions
600 g Pork goulash
2 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
1 TEASPOON Sweet peppers
1 TEASPOON Rose peppers
1 TEASPOON Caraway seeds
2 Bay leaves
2 Juniper berries
600 g Potatoes
1 can(s) (425 ml each) Sauerkraut
7-10 Tbsp Pepper
4 TABLESPOONS ripened cream

Directions

1
Peel onions and cut them into strips. Dab meat dry and cut into smaller cubes. Heat the oil in a large pot. Fry the meat for about 6 minutes, turning it well. Add onions and fry for about 5 minutes. Stir in the tomato paste and sauté briefly. Season meat with salt, sweet and rose pepper. Add 1 1⁄2 l water, caraway, bay leaf and juniper and bring to the boil. Simmer covered for about 1 1⁄4 hours.
2
Peel, wash and chop the potatoes. Add sauerkraut and potatoes to the soup about 45 minutes before the end of the cooking time and continue cooking. Season soup with salt and pepper. Serve with sour cream.
3
For the soup you can use canned sauerkraut or fresh. Before adding, drain in a sieve and tear with a fork.