Beef Goulash Soup - Recipe With Photo Step By Step

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Beef Goulash Soup - Recipe With Photo Step By Step
Beef Goulash Soup - Recipe With Photo Step By Step

Video: Beef Goulash Soup - Recipe With Photo Step By Step

Video: Beef Goulash Soup - Recipe With Photo Step By Step
Video: German Goulash Soup 2023, June

Beef goulash soup is perhaps the most common soup in German fast food. But it is done oh, how not fast!


Bulgarian pepper - 1200 g

Tomato juice - 1500 ml

Potatoes - 3 pcs.

Bulb onions - 2 pcs.

Carrots - 2 pcs.

Soup beef - 550 g

Flour - 2 tablespoons

Vegetable oil - 50 ml

Garlic to taste

Chili pepper - to taste

Salt - 1.5 tablespoons

  • 66 kcal
  • 9 h.
  • 9 h.

Photo of the finished dish

Step by step recipe with photo

Beef goulash soup is, judging by fast food, in general, the most common soup in German cuisine! Without it - nowhere. Especially in winter, during the Christmas markets. But it is also popular in summer - at all kinds of festive festivities and public events held in the open air. In some self-service dining room, if there is any kind of soup, it will be goulash soup. And why? Firstly, goulash soup smells so that everyone who inhales its aroma begins to salivate violently. And secondly, it is made with cheaper ingredients than goulash, which is not a soup.

German goulash soup is, shall we say, the poor nephew of the luxurious Hungarian goulash. It is made from the cheapest meat - from soup cuts, from the most fibrous part of the leg - from all the toughest, but with an intense flavor. Therefore, the strategy of making an ideal goulash soup is fundamentally different from making goulash for the second, which is done relatively quickly.

The best goulash soup is obtained if you start to cook it in the evening. By morning it will just ripen. Start in the morning - ready for dinner. Because the required cooking time is 8 hours. And somewhere else 45 minutes to prepare and fry the ingredients. In general, when a German says: "Wow, your goulash soup smells as if they started cooking it yesterday!" - this is not a hint that the soup is stale, but an expression of sincere delight.

We clean and cut onions and carrots. It doesn't matter how - they will all the same boil. If you have celery and any other root vegetables you can use them too.

We begin to fry them over low heat in three tablespoons of vegetable oil in a thick-walled saucepan, in which we will then cook the soup.

We clean and cut the potatoes. Toss to onions with carrots, fry together.

We remove the seed part from the peppers, cut them into large pieces, add them to the rest of the vegetables, fry them together.

We clean and cut the garlic … well, you probably already guessed it? Put it in a saucepan with everything else, and fry it too.

Pour tomato juice over the vegetables. We bring everything together to a boil. Cook over high heat with the lid open.

Breaded meat in flour.

Fry it in two tablespoons of vegetable oil.

Add the meat to the rest, add the chili, reduce the heat to low and cook the goulash soup under the lid for a total of 8 hours. This photo shows goulash soup after four hours of boiling. If you want it not very spicy - remove the chili pepper after 2 hours of cooking, sharper - after 4 hours. But, in general, chili pepper in goulash soup for adults must be present, only the children's version of this dish can do without chili.

When the meat becomes soft and easily separates from the bones, it is removed from the pan, the bones are thrown away, and the meat is torn with forks into such fibrous pieces. It is thrown back into the pan so that everything is cooked together and further.

Ready-made beef goulash soup is just such a thick liquid with fully boiled vegetables, with a strong aroma and amazingly intense taste. It is usually eaten with bread.

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