Hungarian goulash soup

Name: Hungarian goulash soup
Yield: 6
Ingredients: Pepper; Parsley; Salt; Black pepper; 1 tbsp Oil; 1000 g Lean beef; 1-2 Red bell pepper; 140 g Concentrated tomato puree; 150 g Carrots; 2 tsp Comments; 2 tbsp Butter; 20 dl Vegetable water or soup cooked at ben roots and soup herbs; 250 g Celery; 4 Large onion; 5.5 tbsp Mild paprika; 6-700 g Potatoes

Soups

Cook time: 0 min.
Servings: 6

Ingredients for Hungarian goulash soup

		Pepper
		Parsley
		Salt
		Black pepper
1	tbsp	Oil
1000	g	Lean beef
1-2		Red bell pepper
140	g	Concentrated tomato puree
150	g	Carrots
2	tsp	Comments
2	tbsp	Butter
20	dl	Vegetable water or soup cooked at ben roots and soup herbs
250	g	Celery
4		Large onion
5.5	tbsp	Mild paprika
6-700	g	Potatoes

Instructions for Hungarian goulash soup

To prepare the Hungarian goulash soup recipe, please follow these instructions:

Cut the beef into cubes and chop bulbs coarsely.

Steam the onions transparent in butter and oil, sprinkle the paprika, salt and pepper over and kødterningerne came in to stir the meat. has lost the red color, pour one litre of soup and cook for very low heat, covered, for the meat is almost tender.

Add the shredded celery, carrot slices, potato cubes and cleaned, shredded peppers.

Stir in the rest of the soup up with tomato paste, pour it into the Pan and flavor further with spices. Cook further under the lid for everything is very tender.

Server the soup with a dusting of chopped parsley in each plate.

Tips:
Lean beef can be used as shoulder, Chuck steak, beefsteak, pork or clump.

Hungarian goulash soup

Ingredients for Hungarian goulash soup

Instructions for Hungarian goulash soup

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