Difference between revisions of "Alternative:Goulash Soup"
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| − | {{recipe}} | [[ | + | {{recipe}} | [[Cuisine of Austria|Austrian Cuisine]] |
| − | The [[ | + | The [[Cuisine of Austria|Austrian]] version of the Goulash [[Soup|soup]] is an easy to prepare, inexpensive, tasty and filling |
| − | dish well suited for cold winter days. This thick, sweet-spicy soup of [[ | + | dish well suited for cold winter days. This thick, sweet-spicy soup of [[Cuisine of Hungary|Hungarian]] origin is served in inns and restaurants across Austria. |
| − | The key ingredient for goulash soup is a good quantity of sweet [[ | + | The key ingredient for goulash soup is a good quantity of sweet [[Paprika|paprika]] powder. |
It is important not to use hot paprika, the red powder sold simply as "paprika" in most supermarkets, as this | It is important not to use hot paprika, the red powder sold simply as "paprika" in most supermarkets, as this | ||
would make the soup too spicy and of the wrong consistency. | would make the soup too spicy and of the wrong consistency. | ||
| − | Sweet paprika can be obtained from [[ | + | Sweet paprika can be obtained from [[Cuisine of Poland|Polish]] or central [[European cuisines|European]] delis and specialist supermarkets. It is normally sold in 250 [[g|g]] sachets. |
| − | For the authentic taste, the [[ | + | For the authentic taste, the [[Vinegar|vinegar]], [[Caraway|caraway seeds]] and [[Marjoram|marjoram]] are indispensable. [[Thyme|Thyme]] and tomato puree can be |
left out if unavailable. | left out if unavailable. | ||
==Ingredients== | ==Ingredients== | ||
| − | * 500 [[ | + | * 500 [[g|g]] lean [[Beef|beef]] |
| − | * 2 large [[ | + | * 2 large [[Onion|onions]] |
| − | * 2 large [[ | + | * 2 large [[Potato|potatoes]], peeled |
| − | * 2 [[ | + | * 2 [[Tablespoon|tbsp]] vegetable [[Oil|oil]] |
| − | * 3 tbsp powdered ''sweet [[ | + | * 3 tbsp powdered ''sweet [[Paprika|paprika]]'' |
| − | * 1 [[ | + | * 1 [[Teaspoon|tsp]] powdered ''hot paprika'' |
| − | * 1 tsp [[ | + | * 1 tsp [[Caraway|caraway seeds]] (''not'' cumin) |
| − | * 1 tsp [[ | + | * 1 tsp [[Thyme|thyme]] (fresh or dried) |
| − | * 1 [[ | + | * 1 [[Bay Leaf|bay leaf]] |
| − | * 1 tsp [[ | + | * 1 tsp [[Marjoram|marjoram]] (fresh or dried) |
| − | * 1/2 [[ | + | * 1/2 [[Cup|cup]] [[Tomato|tomato]] [[Puree|puree]] |
| − | * 50 [[ | + | * 50 [[ML|ml]] white [[Vinegar|vinegar]] |
| − | * 1 [[ | + | * 1 [[l|l]] [[Beef|beef]] [[Stock|stock]] or 2 stock cubes dissolved in 1 l of water. |
| − | * [[ | + | * [[Black Pepper|black pepper]] |
==Procedure== | ==Procedure== | ||
| − | #Cut the beef and potatoes into 1.5 [[ | + | #Cut the beef and potatoes into 1.5 [[cm|cm]] cubes. Cut the caraway seeds into rough chunks with a kitchen knife. Chop onions into thin slices. Warm the beef stock. |
| − | #Heat 1 tbsp of oil in a cooking pan to medium/high heat. [[ | + | #Heat 1 tbsp of oil in a cooking pan to medium/high heat. [[Fry|Fry]] the beef cubes until medium brown and crispy, remove and drain on a kitchen towel. |
#Turn to medium heat. Add another tbsp of vegetable oil and roast the caraway seeds for 1 min. Add the onions and turn to low heat. Gently roast the onions until they turn yellowish. | #Turn to medium heat. Add another tbsp of vegetable oil and roast the caraway seeds for 1 min. Add the onions and turn to low heat. Gently roast the onions until they turn yellowish. | ||
#Add the beef cubes and roast for another 2 min. Slowly add the vinegar, beef stock, potatoes and tomato puree. Add the sweet paprika and stir well to disperse clumps. | #Add the beef cubes and roast for another 2 min. Slowly add the vinegar, beef stock, potatoes and tomato puree. Add the sweet paprika and stir well to disperse clumps. | ||
| − | #Season with marjoram, thyme, hot paprika, the bay leaf and a pinch of black pepper. [[ | + | #Season with marjoram, thyme, hot paprika, the bay leaf and a pinch of black pepper. [[Simmering|Simmer]] for 30 min. |
==Variations== | ==Variations== | ||
| − | #Garnish each dish with a tbsp of [[ | + | #Garnish each dish with a tbsp of [[Sour Cream|sour cream]] or ''[[Creme Fraiche|creme fraiche]]'' and sprinkle with freshly cut [[Chive|chives]] before serving. |
| − | #Add 100 ml of [[ | + | #Add 100 ml of [[Red Wine|red wine]] after frying beef/onions. |
| − | #For a more nutritious meal, fry 2 [[ | + | #For a more nutritious meal, fry 2 [[Green Pepper|green peppers]], 3 [[Tomato|tomatoes]], 1 [[Carrot|carrot]] and 1 [[Leek|leek]] (all chopped) with the onions. |
[[Category:Soup recipes|{{PAGENAME}}]] | [[Category:Soup recipes|{{PAGENAME}}]] | ||
Revision as of 17:38, 5 April 2012
| Austrian Cuisine
The Austrian version of the Goulash soup is an easy to prepare, inexpensive, tasty and filling dish well suited for cold winter days. This thick, sweet-spicy soup of Hungarian origin is served in inns and restaurants across Austria.
The key ingredient for goulash soup is a good quantity of sweet paprika powder. It is important not to use hot paprika, the red powder sold simply as "paprika" in most supermarkets, as this would make the soup too spicy and of the wrong consistency. Sweet paprika can be obtained from Polish or central European delis and specialist supermarkets. It is normally sold in 250 g sachets. For the authentic taste, the vinegar, caraway seeds and marjoram are indispensable. Thyme and tomato puree can be left out if unavailable.
Ingredients
- 500 g lean beef
- 2 large onions
- 2 large potatoes, peeled
- 2 tbsp vegetable oil
- 3 tbsp powdered sweet paprika
- 1 tsp powdered hot paprika
- 1 tsp caraway seeds (not cumin)
- 1 tsp thyme (fresh or dried)
- 1 bay leaf
- 1 tsp marjoram (fresh or dried)
- 1/2 cup tomato puree
- 50 ml white vinegar
- 1 l beef stock or 2 stock cubes dissolved in 1 l of water.
- black pepper
Procedure
- Cut the beef and potatoes into 1.5 cm cubes. Cut the caraway seeds into rough chunks with a kitchen knife. Chop onions into thin slices. Warm the beef stock.
- Heat 1 tbsp of oil in a cooking pan to medium/high heat. Fry the beef cubes until medium brown and crispy, remove and drain on a kitchen towel.
- Turn to medium heat. Add another tbsp of vegetable oil and roast the caraway seeds for 1 min. Add the onions and turn to low heat. Gently roast the onions until they turn yellowish.
- Add the beef cubes and roast for another 2 min. Slowly add the vinegar, beef stock, potatoes and tomato puree. Add the sweet paprika and stir well to disperse clumps.
- Season with marjoram, thyme, hot paprika, the bay leaf and a pinch of black pepper. Simmer for 30 min.
Variations
- Garnish each dish with a tbsp of sour cream or creme fraiche and sprinkle with freshly cut chives before serving.
- Add 100 ml of red wine after frying beef/onions.
- For a more nutritious meal, fry 2 green peppers, 3 tomatoes, 1 carrot and 1 leek (all chopped) with the onions.
