Hungarian Goulash Soup
This soup might take a tad longer to make than some other soups -- but the time is definitely worth it. I got this recipe from Bon Appetit Magazine. I took one look at the picture and knew I had to try it -- and boy, am I glad I did. The flavors are wonderful. I know it sounds like a lot of paprika -- but it's in no way overpowering. And DON'T skip the dollop of sour cream!
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INGREDIENTS
Nutrition- 3tablespoons olive oil
- 1
- 1 1⁄2teaspoons caraway seeds
- 1lb beef shoulder, fat trimmed & cut into 1 1/2 pieces (I use round steak)
- 3tablespoons sweet Hungarian paprika
- 10cups beef broth
- 1
- 1
- 1
- 3
- 1
- 1
- 1
- 1⁄2cup chopped fresh parsley
- 6
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DIRECTIONS
- Heat oil in heavy large hot pot over med. heat. Add onion and caraway seeds and sauté until onion begins to soften, about 8 minutes. Add beef and paprika, sauté until meat is brown on all sides, about 15 minutes. Add broth. Bring to a boil, scrapping up browned bits at bottom pot. Reduce heat to low, simmer until meat is just tender, about 40 minutes (I find this sometimes takes about 30 minutes longer).
- Stir potato, parsnip, carrot, celery, bell pepper and garlic into soup. Simmer until vegetables are tender, about 20 minutes. Stir in tomatoes. Simmer until vegetables and meat are very tender, about 20 minutes longer. Cool slightly.
- Transfer 3 ½ cups of soup to blender or food processor. Blend/process until smooth. Add back to soup in pot. Stir in parsley. Season soup to taste with salt and pepper. (Can be made up to 2 days ahead. Cool slightly, chill uncovered until cold, then cover and refrigerate. Bring to a simmer before serving). Six servings.
- To serve: Ladle soup into bowls. Top each with a generous tablespoon of sour cream.
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