Easy Hungarian Goulash Soup

It wasn't just because paprika was on sale at the local grocery store:  I had been wanting to make Hungarian Goulash (gulyás) for some time now.  

As such, I was pleased to learn that in the new Culinary Institute of America's New Book of Soups, there was a recipe for Goulash Soup.  

Goulash can be prepared as either a thick stew or as a soup.  This recipe is rather straightforward -- keeping with the heritage of the gulyásleves (leves meaning soup) -- and surprisingly, does not require a long list of ingredients.  

However, I used boxed, low-sodium beef broth, rather than make beef broth from scratch from another recipe in the book.  I also batch-cooked the beef, to prevent crowding in the pot which steams the meat, and also increased the simmering time by an additional 30 minutes because I like my meat and potatoes softer than most.  The beauty of this recipe -- and with most soup and stew recipes -- is that you can adjust ingredients, seasoning, and cooking style to suit your needs. 

 Served with the requisite dollop of sour cream and green onions

Recipe from THE NEW BOOK OF SOUPS by The Culinary Institute of America
(Lebhar-Friedman, December 1, 2009, $35.00/hardcover)

• 6 tbsp minced salt pork, slab bacon, or fat back
• 1 lb beef or veal chuck, cut into 1/2-inch cubes
• 2 1/2 cups minced onions
• 2 tbsp red wine vinegar
• 2 tbsp all-purpose flour
• 1 tbsp hot paprika
• 3/4 cup tomato puree
• 1 qt Beef Broth (recipe also available in the book)
• Sachet: 1 tsp each caraway seeds, dried marjoram, and thyme, 4 fresh parsley stems, 2 cloves peeled garlic, and 1 bay leaf enclosed in a large tea ball or tied in a cheesecloth pouch
• 2 1/2 cups cubed or diced yellow or white potatoes
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup finely sliced scallion greens or chives

1. Saute the salt pork in a soup pot over medium heat until the bits of pork are crisp and the fat has rendered, 4 to 5 minutes.
2. Add the cubed beef or veal and saute in the fat until the meat begins to brown, 3 to 4 minutes.  Add the onions and cook, covered, over medium-low heat until the onions are translucent, 8 to 10 minutes.
3. Add the vinegar and boil over high heat until the liquid begins to reduce, about 2 minutes.  Reduce the heat to medium, add the flour, and stir with a wooden spoon and cook for 1 more minute.  Stir in the paprika, then the tomato puree, and mix thoroughly.  Cook for 2 to 3 minutes.
4. Add the broth and the sachet.  Bring the soup to a simmer and cook until the meat is almost tender, about 30 minutes.  Add the diced potatoes and simmer until tender, about 20 minutes.  Remove and discard any fat on the surface of the soup with a shallow spoon.
5. Season to taste with the salt and pepper.  Serve in heated bowls, garnished with the sliced scallions or chives.

Make It Different

Replace the beef broth with 1 quart of dark beer.  Add 1 finely diced red bell pepper at the same time as the onions.  Substitute sweet paprika for the hot paprika, and garnish with chopped dill or scallions.

Comments

[Delicious soup]

My heart is melting to have ur soup..
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[Nathan]

thanks for the article. It was very ineresting for me.
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[Goulash Soup]

Looking so sweet and tasty.......
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