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.
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.
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