Hungarian Goulash Soup

This formula for Hungarian goulash soup or gulyas leves (GOOG-Yash LEH-vest) is sufficiently healthy to be eaten as a primary course with rye bread.

 This soup profits by a long, slow cook and is really a goulash, which is a stew, to which progressively fluid has been included. Conventional gulyas leves is made with hamburger or veal.

Ingredients:

2 medium onions (finely slashed)

2 tablespoons bacon fat (or vegetable oil)

3 pounds hamburger hurl cook (fat evacuated and cubed)

1 tablespoon sweet Hungarian paprika

4 carrots (stripped and cut into 1/2-inch adjusts)

2 parsley roots (stripped and cut into 1/2-inch adjusts)

1 little pack parsley (tied with butcher's twine)

Discretionary: 4 medium potatoes (stripped and cut into 1/2-inch pieces)

1 teaspoon Vegeta flavoring

Discretionary: 1/2 teaspoon caraway seeds

2 Hungarian wax peppers (or seeded, banana wax peppers cut into 1/2-inch pieces)

Squeeze hot Hungarian paprika

Salt to taste

Preparation:

1. In a huge soup pot or Dutch broiler, sauté the onions in the bacon fat or vegetable oil over medium-low warmth, mixing every now and again, until translucent. This will take 10 to 15 minutes. Try not to allow the onions to dark-colored. Salt the onions delicately to help soften them. Include a modest quantity of water, if vital, to shield them from adhering to the dish.

2. Turn the warmth to high and include the meat blocks and mix continually for around 3 minutes or until the meat has been singed on all sides.

3. Add water to cover by an inch and heat to the point of boiling. Diminish warmth, spread, and stew until the meat is practically delicate, adding water as important to keep it over the degree of the meat. This can take as long as 2 hours.

4. Include the sweet paprika, carrots, parsley roots, a bundle of parsley, discretionary potatoes, Vegeta, discretionary caraway seeds, banana wax peppers, and hot paprika.

5. Take back to the bubble, diminish warmth to a stew, spread, and cook until the vegetables are delicate however not self-destructing. Include extra water, if fundamental, to keep a soup consistency. Add salt to taste.

6. Serve over Hungarian csipetke or nokedli dumplings. You additionally may appreciate serving this filling soup with rye bread or potato bread