Goulash soup with sour cream and bread
A Hungarian-style soup of tender beef, potatoes and peppers, seasoned with paprika, caraway and marjoram. Served with a spoonful of sour cream and good bread – and even better the next day.
- 1 h 55Time
- 41 minHands-on
- 4Portions
- ≈ 49 krper portion
- 700kcal per portion
Ingredients for 4 portions
- 500 gBeef chuck
- 2Yellow onions
- 2 clovesGarlic
- 2 tbspRapeseed oil
- 2 tbspPaprika
- 1 tspCaraway, crushed
- 1 tspMarjoram, dried
- 2 tbspTomato paste
- 400 gCrushed tomatoes
- ≈ 1 lWater
- 2 cubesBeef stock, cubes
- 500 gPotato, waxy
- 2Bell peppers, red
- to tasteSalt
- to tasteBlack pepper
On the side
- 2 dlSour cream
- 8 slicesBread
Method
- Cut the beef into roughly 2 cm cubes. Peel and chop the onions and garlic.
- Brown the beef in the oil in batches in a large, heavy-based saucepan. Return all the meat with the onions and garlic and fry for a few minutes, until the onions have softened.
- Sprinkle over the paprika, caraway and marjoram and stir in the tomato paste. Fry, stirring, for a minute – don't let the paprika burn.
- Pour in the crushed tomatoes and water and crumble in the stock cubes. Bring to the boil.
- Simmer the soup with the lid on for about 1 hour, until the beef is starting to become tender.
- Peel the potatoes and cut them into 2 cm cubes. Deseed the peppers and cut them into chunks.
- Add the potatoes and peppers to the soup and simmer for another 20–25 minutes, until the potatoes are soft and the beef is tender.
- Season with salt and pepper. Serve the goulash soup with a spoonful of sour cream and the bread.
The cost is estimated from Swedish grocery prices.
