Meat goulash soup - in search of the ideal. Amazing Austrian goulash Amazing Austrian goulash. Step by step cooking

19.07.2021

Complexity:

Cooking time: 120 min.

Servings: 6

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To prepare the Austrian goulash soup, we need the following: Ingredients:

Beef shank ... 1 piece;

Beef ... 500 g;

Bulgarian pepper ... 1 pc.;

Garlic ... 3 cloves;

Chili flakes ... 1/2 tsp;

Bay leaf ... 3 pcs.;

Dried basil ... 1 tsp;

Sweet paprika powder ... 2 tbsp. l.;

White vinegar ... 2 tsp;

Tomato paste ... 2 tbsp. l.

So, everything is ready and now you can proceed to the preparation of the Austrian goulash soup:

tags: soup, beef, tomato, Austrian cuisine, first courses

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www.shefpovar.com.ua

Austrian goulash

Cook delicious Austrian goulash at home! Feed the whole family, a bunch of guests, please you with hot, satisfying and very tasty food. Austrian goulash can also be prepared as a hot dish for a holiday.

INGREDIENTS

Beef 400-450 Grams
Bulb 1 piece
Potatoes 2-3 Pieces
Tomatoes 2 Pieces
Red paprika 1-2 teaspoons
Vegetable oil 3 Art. spoons
Salt, black pepper to taste

Preparation description:

For the preparation of Austrian goulash, you can use any meat of your choice. Nevertheless, according to the classic recipe, I advise you to choose beef. So, how to cook Austrian goulash? 1. Cut the beef into small cubes. 2. Peel the onion and cut into cubes. 3. Pour oil into a thick-walled saucepan, heat over medium heat. Add the onion, and stir-fry until translucent. 4. Add a spoonful of paprika and stir. 5. Add the pieces of meat to the onion in the pan, salt, pepper, lower the heat to a slow one and cover with a lid. 6. After 20 minutes, the liquid in the pan will evaporate, add a little boiled water or ready-made broth so that the liquid covers the meat by half a centimeter. Simmer over low heat with a lid on. 7. While the meat is stewing, peel and rinse the potatoes. Cut it up. 8. Potatoes should be added to the pan when the beef becomes soft. 9. Stew potatoes for 15 minutes. 10. Rinse the tomatoes, cut into slices and add to the pan. 11. If necessary, add more water or broth and simmer for 15-20 minutes. Austrian goulash is ready! Bon appetit!

povar.ru

Austrian goulash soup

Austrian beef goulash soup is a thick, hearty and rich dish. It is prepared not only in Austria, but also in Hungary, the Czech Republic and Slovakia. The dish should be prepared in a thick-walled dish, preferably a cauldron with a heavy lid. To prepare goulash, you will need the following ingredients:

Three tablespoons of pork fat or sunflower oil;

A kilogram of fresh beef meat;

Two pieces of onions;

Dry paprika (two dessert spoons);

One medium carrot;

Sweet bell pepper (one piece);

A few cloves of garlic or a teaspoon of dry.

The cauldron is placed on the stove. Fire can be kept at a medium value. Pork fat or butter is placed at the bottom of the cauldron and it melts well. The meat is washed, dried, cleaned of excess film and fatty parts. Beef is cut into medium pieces - cubes or short straws. When the fat crackles slightly, pieces of meat are laid out in a cauldron. The meat should brown over low heat.

In the first three minutes, the juice will intensively come out of the beef, so the fire can be added. When the excess liquid has evaporated, you can make medium heat. Austrian goulash soup is unimaginable without paprika. This ingredient can not be spared.

Therefore, two dessert spoons of paprika with a slide are poured into the meat. Thanks to this component, the dish will be spicy and fragrant. Now the meat is well mixed. A glass of water is poured into the cauldron to stew the dish. Beef must be cooked within an hour. During this time, the water will evaporate several times, and it will need to be added.

Now it's the turn of the vegetables. Carrots, peppers, tomatoes, potatoes and garlic are washed in running water, peeled as needed and cut into medium cubes. Don't grind too fine. All cooked vegetables are poured into a cauldron. Add about a glass of water to them. Now all the ingredients should be stewed for about 25 minutes. After that, the dish is almost ready.

It is necessary to add traditional additions to the goulash - dry bay leaf, cumin, coriander and black peppercorns. After adding seasonings, the goulash is tightly covered with a lid and infused for several minutes.

For more variety, dumplings can be prepared for the soup. The recipe is quite simple and does not take much time.

It is necessary to knead the flour, salt and two eggs in an enameled bowl. Place the mixture in the refrigerator and let it brew for fifteen minutes. Dumplings should be taken with a spoon and lowered into boiling goulash soup. You can knead a stiff dough, roll it into bundles and cut into pieces. Each piece must be flattened with your fingers to make a small cake, and thrown into a boiling dish ten minutes before cooking.

So that the dumplings do not spread much in boiling water, they can be pre-dried on a baking sheet in the oven, but only for a short time. So they do not boil and keep their shape. Goulash is salted only at the very end.

Sjel.ru wishes you bon appetit!

sjel.ru

Austrian goulash - recipe with photo and video

Once upon a time, goulash was prepared only in Hungary. But thanks to the ease of preparation and excellent taste, the recipe for this dish spread very quickly around the world, and in many countries they consider it their national dish. Today we will cook goulash the way it is prepared in Austria.

Ingredients

Beef pulp - 1.2 kilograms

Melted butter - 3 tablespoons

Vinegar 5% - 1.5 tablespoons

Meat broth - 1 liter

Garlic - 2 cloves

Tomato paste - 50 grams

Cumin - 0.5 teaspoon

Marjoram - 1 teaspoon

Salt - 2 teaspoons

Black ground pepper - 1 teaspoon

Ground paprika - 3 tablespoons

Hot red pepper - 0.5 teaspoon

Step-by-step cooking recipe: Austrian goulash

900 grams of onion, peeled, washed and cut into cubes.

In a cauldron or a saucepan with a thick bottom, heat up three tablespoons of ghee, put chopped onion into the cauldron. Stirring occasionally, fry the onion until golden brown.

While the onion is frying, prepare the meat. We wash and dry 1.2 kilograms of beef pulp. Cut the meat into cubes with a side of 3 centimeters.

In the fried onion, add 3 tablespoons of ground paprika and 0.5 teaspoon of hot red pepper. Pour 1.5 tablespoons of 5% vinegar and a little broth from the prepared one liter.

Stir and add the prepared meat, mix again, add two teaspoons of salt, 0.5 teaspoon of ground black pepper, a quarter teaspoon of ground cumin, 0.5 teaspoon of marjoram. Add a little more broth, stir and simmer over low heat for about two hours, stirring and adding broth approximately every 15 minutes.

After 1.5-2 hours, when the meat becomes soft, add the remaining broth, 50 grams of tomato paste, two chopped garlic cloves, mix and leave to simmer for another 10 minutes.

After 10 minutes, add 0.5 teaspoon of marjoram, a quarter teaspoon of cumin and half a teaspoon of ground black pepper. Goulash is ready, put it on plates or serve in a large deep dish. Serve bread dumplings and pickles as a side dish for goulash. The recipe for pickling cucumbers is on our website https://www.videoculinary.ru in the pickling section.

www.videoculinary.ru

Frau Martha's Cooking Diary

The most Austrian goulash soup

We are back from vacation here and decided to finally start the new culinary year. We returned from Austria, bringing with us the most pleasant memories of Tyrol, a few extra pounds (as well as cookbooks, magazines and a whole mountain of local recipes). Therefore, the question “where do we start?” was not in front of us.

Austria is the birthplace of extremely nutritious and, in my opinion, heavy food. Here you will find thick meat soups, and huge speck dumplings, and obligatory potatoes - everywhere and in amazing quantities, and flour strudel with thick creamy sauces, and fabulous Kaiserschmaren ... And much more, infinitely tasty and not about the waist. In the mountains, this is quite forgivable: harsh glaciers, high mountains and snow, regular sports in the morning and other difficulties require real food 100,500 kilograms 3 times a day. In our refined urban environment, you should not get carried away with such food, if only occasionally. For example, after a wonderful walk through a light twenty-five-degree frost, warming up with hearty Austrian soup is not at all a sin.

"No. 1" of every decent alpine catering establishment is, of course, goulash soup. Some honestly admit on the menu that it is Hungarian, others hush up this fact and it seems that the soup belongs to typical Tyrolean specialties. An, no. On the other hand, this fragment of Europe changed citizenship so often that food internationalism in these latitudes is quite justified.

Ingredients

700 grams of beef
2 paprikas (necessarily red, so aesthetically pleasing)
1 hot chili pepper
3 large potatoes
2 large onions
5 cloves of garlic
100 ml red wine
1/2 can chopped tomatoes (or 1 large tomato)
3 art. spoons of flour
1 st. a spoonful of red ground pepper
1 st. a spoonful of salt
1 st. cumin spoon

directions

www.kitchen-fm.ru

What is goulash - everyone knows. This is a thick and satisfying brew of meat. And the very word "goulash", which has so long and firmly entered our culinary everyday life, is Hungarian in origin. In Hungarian it is pronounced as "guyash" - it means "shepherd".

That is, translated into our language, it turns out not a culinary dish, but the name of a profession or occupation. But it is called so, because it was the shepherds and nomads of the ancient Hungarian tribes who invented this dish during their long journeys through the Magyar steppes. Now goulash soup is the pride of Hungarian cuisine and the most famous national dish outside this country.

How to cook goulash soup

It is unlikely that in the conditions of a modern city apartment we will be able to cook a real, authentic, so to speak, Hungarian goulash soup. To do this, we would need, at least, to make a fire somewhere near the balcony, get a large sooty cauldron somewhere and hang it over it.

Yes, and there would be a problem with the ingredients: after all, the ancient Magyars cooked goulash using dried meat, which they prepared in their own special way for long-distance crossings. So let's not puzzle too much, but take the most ordinary cauldron and install it on a gas stove, which will perfectly cope with the role of a steppe fire. I can even bet that our goulash will turn out no worse, and even better than the Magyar. Indeed, in the arsenal of a modern housewife there is a much more diverse set of products and spices.

It is unlikely that there will be a dish more satisfying in this national cuisine than the Hungarian goulash soup. Its recipe, however, is not simple. So if you are going to feed a horde of guests with goulash, which, in general, is quite a feasible task for this dish, then stock up not only on food, but also on patience.

We will need:

1 carrot;
1 bell pepper;
3 tomatoes;
5 potatoes;
several cloves of garlic;
black peppercorns;
Bay leaf;
caraway;
coriander and let stand a little under the lid.

So let's get started:

At the bottom of the cauldron, we begin to melt the pork fat. There will be no bacon, replace it with vegetable oil - it's not so important.
We will cook beef goulash soup, which will need 1 kilogram.
When the fat or oil starts to click slightly, put the pieces of this meat into it. Pork goulash soup is also prepared in Hungary, but this is already considered a departure from the traditional recipe.
As soon as the meat becomes ruddy, take onions (1-2 pcs.), Cut it into rings and add to the cauldron. The fire on the stove should be reduced. Next comes paprika - perhaps the main component of this dish after meat.
We do not regret it and put two full dessert spoons. The goulash should be quite spicy.
Mix everything and add a glass of water.
Now you need to carefully stew the meat for an hour or a little more. The water will boil down, so you need to keep an eye on it and add it if necessary.
Let's take care of vegetables: they need to be washed, peeled and cut into not too small cubes. We send all these vegetables to a cauldron and add a little water. All this will have to be stewed for another 20-25 minutes. after that, the goulash is almost ready. It remains only to put traditional seasonings into it.

Beef goulash soup with dumplings

You can diversify this dish with another component, dumplings, which are placed directly in goulash soup. Their recipe is very simple.

Cooking

The dough is kneaded from two eggs, salt and flour and briefly placed in the refrigerator.
After half an hour, dumplings can be sculpted both for future use and then used ready-made, or made immediately before preparing goulash soup.
We roll out the dough for dumplings into bundles, roll them in flour so that the dumplings do not stick together, cut into circles.
Squeeze each circle lightly with your fingers, giving it the shape of a small cake, and send it to the goulash soup for 10 minutes before it is completely cooked.

How goulash is prepared in other countries

The glory of the Hungarian national dish has long since stepped beyond the borders of this country. And in Russia, every housewife prepares goulash in her own way. What can we say about the cuisines of other countries, which have introduced their culinary traditions into goulash recipes. There are a few things we can take note of.

Austrian goulash soup

Cooking

Meat (600-700 grams) is washed, dried with a napkin and cut into small pieces.
One large head of onion is cut into rings and fried in a deep frying pan in pork fat, stirring constantly so that it does not burn, but acquires a slightly golden color.
Then sprinkle with ground black pepper, pour in one tablespoon of vinegar (6%) and two tablespoons of water or meat broth.
Now you can put the meat.
Grate lemon zest on top, salt, squeeze three cloves of garlic with a garlic press.
Simmer the meat over low heat under the lid for about 40 minutes.
From time to time, the lid must be removed and checked to see if the liquid has evaporated, and, if necessary, add water or broth.
Five minutes before readiness, add the right amount of water, add two tablespoons of tomato paste, bring to a boil and boil for a few more minutes.

Dumplings can also be added to the Austrian goulash soup, and seasonings are added according to your own taste.

Tyrolean goulash soup

Goulash is cooked a little differently in one of the regions of Austria - the province of Tyrol. Tyrolean goulash soup also includes sauerkraut. But first things first.

Cooking

About the same amount of onions is taken per pound of beef. A lot of tears will be shed until all this onion is finely chopped and sent to the pan.
It needs to be slightly simmered in vegetable oil with the addition of one tablespoon of granulated sugar and one head of garlic chopped into crumbs.
As soon as all this onion-garlic mass becomes translucent, put the meat and cover the pan with a lid.
After 5 minutes, the meat will give juice, and then you need to add 3 tablespoons of tomato paste.
It's time to transfer all this to the pan, because potatoes are on the way. 3 - 4 tubers are cut and laid to the rest of the products.
Add water - it is better if it is boiling water, salt and continue to cook.
When the potatoes are almost ready, put one glass of sauerkraut along with brine and spices: pepper, bay leaf, basil. Turn off the stove, cover with a lid and wait one hour until the goulash with cabbage “gets tired”.
Then you can eat.

Goulash soup cannot be attributed to especially popular dishes that are prepared regularly by modern housewives. Despite this, it has its own history, special cooking rules and, of course, its fans.

The historical homeland of goulash soup is the eastern part of Europe. It was here that the first recipes for this dish were invented and actively used by housewives. Over time, the goulash soup recipe has undergone changes, however, in the classic version, paprika, bell pepper, garlic and a lot of onions must be present in this dish. The meat on which goulash soup is cooked is beef.

There are several tricks to goulash soup that have been used by chefs for the past century.

Firstly, garlic before adding to the dish should be crushed and lightly salted. Then the garlic will be better felt in the dish and make it more fragrant. Secondly, before frying the onion, you can sugar quite a bit. This will give it a pleasant color during frying and protect it from burning.

How to cook goulash soup - 15 varieties

Goulash soup prepared according to this recipe has a simply insane aroma and spicy taste. Such a sharp taste is achieved due to the presence of chili peppers in the soup.

For those who like spicier dishes, you can not remove the seeds from chili peppers. Then the soup will really be with a “light”.

Ingredients:

Beef - 400 gr.
Onion - 300 gr.
Carrot - 1 pc.
Garlic - 6 cloves
Potatoes - 3 pcs.
Chili pepper - 1 pc.
Bulgarian pepper - 2 pcs.
Tomato - 1 pc.
Coriander - 5 gr.
Tomato paste - 1 tbsp. l.
Paprika - 30 gr.
Cumin - 30 gr.
Salt, pepper - to taste

Cooking:

Peel the onion and garlic, wash and finely chop. Heat the vegetable oil in a saucepan well, put the onion in it and fry it until golden brown. Then add garlic and spices to it. Mix everything and fry everything together for a few more minutes.

Wash the meat, dry it with a paper towel, cut into medium-sized cubes, add to the pan to the onion and garlic, mix thoroughly, cover with a lid and make the fire as weak as possible. The meat will gradually release its juices. It should be simmered for 45 minutes, stirring occasionally. During this time, water should be poured into the pan several times in small portions so that the meat does not burn.

While the meat is stewing, wash the tomatoes and cut into medium-sized pieces. Peel potatoes and carrots, wash and cut into medium-sized pieces as well. After 45 minutes, add tomato paste, tomato to the meat and mix everything. After a couple of minutes, add carrots, potatoes and 2 cups of hot water to the pan. We mix everything again. Now the goulash soup should be salted and boiled until the vegetables are half cooked. Then add the chili pepper cut into two parts and the bell pepper cut into cubes into the soup. Mix everything again and cook for another 10 minutes. Before serving, decorate the finished soup with finely chopped greens.

This dish is perfect for bean lovers. You can cook it at least all year round, because canned beans are used for such goulash soup.

Ingredients:

Beef - 700 gr.
Canned red beans - 1 can
Potatoes - 4 pcs.
Bulgarian pepper - 3 pcs.
Carrot - 1 pc.
Onion - 1 pc.
Ketchup - 5 tbsp. l.
Tomato paste - 1 tbsp. l.
Salt, peppercorns, bay leaf, hot red pepper - to taste

Cooking:

Wash the meat, put it in a saucepan, fill it with water and cook for 1 hour. Then we take out the beef from the pan, cool and cut into portioned pieces. Peel the potatoes, wash and cut into medium-sized cubes. In a cauldron, or a pan with thick walls, put the chopped meat and potatoes. Pour them with strained broth, add spices and cook for about 20 minutes.

We clean and wash onions and carrots. Three carrots on a coarse grater, and finely chop the onion. Wash the pepper, remove the seeds and cut into cubes. In a frying pan, heat the vegetable oil and fry the onion, carrots and bell pepper in it. When the vegetables are lightly fried, add the beans to the pan.

In order for the soup to have a special flavor, the liquid from the beans does not need to be drained. It should also be added to the pan.

Mix everything and simmer together for about 5 minutes. After this time, add ketchup, tomato paste and, if necessary, salt and pepper to the pan and simmer for a few more minutes, stirring constantly.

We send the finished frying to the pan with potatoes and meat, mix, season with garlic and cook for about 20 more minutes. Goulash soup with beans can be served at the table.

Bograch is a popular first course in the Transcarpathian part of Ukraine. It can be called a regular not only in the kitchens of Transcarpathian housewives, but also in the professional kitchens of the most fashionable and expensive restaurants.

Ingredients:

Beef - 1 kg.
Bacon - 300 gr.
Onion - 300 gr.
Paprika - 3 tbsp. l.
Potatoes - 600 gr.
Bulgarian pepper - 200 gr.
Tomatoes - 200 gr.
Carrots - 2 pcs.
Garlic - 2 heads
Hot pepper - ½ pod
Salt, herbs - to taste

Cooking:

Wash the beef and cut into small pieces. Bacon cut into thin strips. Onion clean, wash and cut into large quarters. We clean the carrots, wash them and three on a coarse grater. Peel the garlic, wash and finely chop. Wash the pepper, remove the seeds and cut into thin strips. Peel, wash and cut the potatoes into cubes. Wash and cut the tomatoes into cubes. Wash bell pepper, remove seeds and stems and cut into cubes. Wash greens, dry and finely chop.

We put the bacon in a pan with a thick bottom and walls and begin to fry it.

If there is a lot of meat in bacon, then you can add a little vegetable oil to it in a saucepan.

The bacon should be fried until it is golden brown and all the fat has evaporated. Then add the onion to it in the pan and fry them together, stirring regularly. When the onion is slightly golden, add carrots to the pan. Mix everything thoroughly and fry together for 2-3 minutes. After this time, add paprika to the pan to the products and mix everything very carefully. When the paprika spreads evenly over the food, add the meat, garlic, water and hot pepper to the pan. Mix everything again, bring to a boil, cover with a lid and reduce the heat to a minimum. So the goulash soup should be stewed for about 1 hour and 30 minutes.

About 30 minutes before the end of the stew, add salt to the pan. When the stewing time is over and the meat is soft, add potatoes, bell peppers, and tomatoes to the pan. Mix everything and simmer until the potatoes are ready. A few minutes before the end of cooking, add half of the prepared greens to the soup. Boil the soup for a little more time and remove from heat. Before serving, decorate the soup with the remaining herbs. You can also add a dollop of sour cream to it. Bon appetit!

Few people know this goulash soup recipe for sure. Its feature is the method of introducing potatoes into it.

Ingredients:

Beef heart - ½ pc.
Potatoes - 600 gr.
Green beans - 250 gr.
Carrot - 1 pc.
Onion - 2 pcs.
Tomato paste - 1 tbsp. l.
Garlic, herbs, hot pepper, salt, paprika, ground pepper - to taste

Cooking:

We thoroughly wash the heart, place it in a saucepan, fill it with cold water, put it on fire, bring to a boil and cook for 2 hours. Remove the finished heart from the water, rinse again, cool and cut into portioned pieces. We clean the potatoes, wash them, cut them into large cubes, boil them in salted water until tender. Then drain the water and mash the potatoes. We clean and wash onions and carrots. Cut the carrot into thin strips, and finely chop the onion. Wash and dry beans. Saute the onion in a heavy saucepan until translucent. Then add carrots to it and fry everything together for about 3 minutes. Then add the green beans and fry for a couple more minutes. At the very end, add tomato paste and ground black pepper. Mix everything again and fry for 5 minutes. Next, pour 2 liters into the pan. water, bring the contents of the pan to a boil and cook for 5 minutes.

After the required time has elapsed, add the heart to the pan and gradually, one tablespoon at a time, add mashed potatoes to the goulash soup.

After adding the puree, boil the soup for about 5 minutes, and then add greens, chopped garlic and spices to it. Mix everything and cook together for another 10 minutes. Goulash soup is ready!

Despite the fact that goulash soup is a dish with history and was first cooked at the beginning of the last century, modern housewives have adapted this dish to suit themselves. You can cook it using modern gadgets, namely using a multicooker.

Ingredients:

Beef pulp - 700 gr.
Onion - 300 gr.
Potatoes - 400 gr.
Tomatoes - 300 gr.
Bulgarian pepper - 200 gr.
Garlic - 30 gr.
Tomato paste - 80 gr.
Ground paprika (sweet) - 7 gr.
Vegetable oil - 40 ml.
Water - 1.5 liters.
Salt - to taste

Cooking:

Wash the meat and cut into portions. My tomatoes. We clean and wash potatoes. Cut the tomatoes and potatoes into large cubes. Peel the garlic, wash and chop. Wash the bell pepper, remove the seeds and cut into medium-sized cubes. Onion cut into half rings.

Pour a little vegetable oil into the bowl of the multicooker, set the "Multicooker" mode, select the "Frying" program, the type of product "Vegetables" and the cooking time is 15 minutes. We press "Start". The oil should heat up within 5 minutes. After this time, add onion to the bowl of the appliance, and 2 minutes before the end of the program, sweet paprika and mix everything.

Now add meat, potatoes, tomatoes, peppers, garlic, tomato paste, salt and water to the multicooker bowl. We mix everything, cover with a lid, set the "Pressure cooker" mode, the "Soup" program, the type of product "Meat" and the cooking time is 30 minutes. After the end of the program, the goulash soup is ready. It should be served slightly chilled, with bread and sour cream.

Austrian goulash soup is a dish that can be found in some restaurants in Central Europe, however, it is rarely cooked at home. This is due to the fact that few hostesses know the recipe described below.

Ingredients:

Beef - 700 gr.
Paprika - 2 pcs.
Chili pepper - 1 pc.
Potatoes - 3 pcs.
Onion - 2 pcs.
Garlic - 5 cloves
Red wine - 100 gr.
Tomato - 1 pc.
Flour - 3 tbsp. l.
Red ground pepper - 1 tbsp. l.
Salt - 1 tbsp. l.
Cumin - 1 tbsp. l.

Cooking:

Wash the meat and cut into medium-sized cubes. In a small bowl, mix flour and salt. Dip each piece of meat in the prepared mixture, and then fry in a pan in vegetable oil. When the meat is covered with a golden crust, it should be transferred to a saucepan, pour 2 liters of water and put on fire. Peel the potatoes, wash and cut into cubes.

While the meat is cooking, peel the onion, wash and finely chop. Wash paprika and cut into small pieces. Then fry paprika with onion in vegetable oil for several minutes. We send the finished frying to the soup. Then we clean and chop the garlic. My chili pepper, dry and cut into thin strips. Fry garlic with chili in a pan for several minutes, then add chopped tomato and wine to them. Fry everything together for about 10-15 minutes, stirring regularly. After this time, we send the frying to the soup. There we add a spoonful of cumin and potatoes. We cook everything together for 30 minutes. After 30 minutes, the soup should be completely ready, and the meat should boil.

Ingredients:

Chicken breast - 1 pc.
Vegetable oil - 40 gr.
Salt, pepper - to taste
Onion - 1 pc.
Carrot - 1 pc.
Tomato sauce - 1 cup
Sour cream - 0.5 cups
Boiling water - 1.5 cups
Flour - 2 tbsp. l.

Cooking:

My chicken fillet and cut into portions. We clean and wash onions and carrots. Finely chop the onion, and three carrots on a coarse grater.

Fry the chicken in a frying pan with vegetable oil. When it changes color and is almost ready, add onions and carrots to it. Fry the products together, stirring constantly until the carrots become soft. Next, add flour, boiling water, salt and sauce to the pan. To prepare the sauce, in a separate small container, mix sour cream and tomato sauce.

When all the ingredients are combined, mix them and leave them to simmer for 20 minutes. At the end of cooking, you can add bay leaf to goulash. Bon appetit!

Tyrolean goulash soup is distinguished by its spiciness and satiety. It is for this reason that such a dish is great as an appetizer for strong alcoholic drinks.

Ingredients:

Beef - 500 gr.
Onion - 4 pcs.
Garlic - 1 head
Sugar - 1 tbsp. l.
Adjika home - 3 tbsp. l.
Ketchup "Tomato" - 2 tbsp. l.
Potatoes - 2 pcs.
sauerkraut - ½ cup
Lemon - ½ pc.
Vegetable oil - 2 tbsp. l.
Basil, dry dill, suneli hops, peppercorns, bay leaf - to taste

Cooking:

We clean the onion, wash it, cut it into half rings and sprinkle with sugar. Then lightly fry it in a pan. Next, add chopped garlic to it and fry everything together for about 3 minutes. After 3 minutes, add the chopped beef to the pan. Mix everything again and simmer covered for about 10 minutes. Then add ketchup and adjika to the pan, mix and simmer for another 10 minutes.

Next, put the entire contents of the pan into a deep pan. Add diced potatoes, hot water and spices there. After about 10 minutes of cooking goulash soup in a saucepan, add sauerkraut to it and cook everything together for 2 hours. At the very end of cooking, add the juice of half a lemon to the dish.

Goulash soup in bread is a very unusual dish. Most often it is prepared in various restaurants and cafes, however, cooking it at home is also not a problem.

Ingredients:

Beef - 500 gr.
Potatoes - 5 pcs.
Onion - 1 pc.
Wheat flour - 3 tbsp. l.
Butter - 50 gr.
Garlic - 5 cloves
Cumin, savory, salt, pepper, fresh herbs - to taste

Cooking:

Pour 1.5 liters into the pan. water, salt it and put it on fire. We put the beef in the water and boil it there until tender. When it is ready, take it out, cool it and cut into small rectangles. At the loaf of bread, carefully cut off the upper part and take out the pulp. The resulting bread bowl should be well dried in the oven. Peel and wash onion and garlic. Cut the onion into half rings, and simply chop the garlic. Peel the potatoes, wash and cut into medium-sized cubes. Then they should be fried in a frying pan with butter. After about 3 minutes of frying, add beef to the pan, mix everything and fry together until the onion pose becomes golden. When the onion is golden, add flour and a little beef broth to the pan. Mix everything again and fry for a couple more minutes.

We put the broth that turned out after boiling the meat on the fire and add the potatoes to it. When the potatoes are almost ready, add the entire contents of the pan to the broth and cook everything until the potatoes are fully cooked. At the end of cooking, add spices to the pan. Goulash soup is ready. Now it should be slightly cooled and carefully pour into a bread bowl. Before serving, decorate the dish with herbs.

German goulash soup is a dish that includes dry red wine. It is worth noting that the taste of wine will be, although quite a bit, but still present in finished form.

Ingredients:

Beef pulp - 400 gr.
Onion - 3 pcs.
Bulgarian pepper - 2 pcs.
Potatoes - 600 gr.
Melted butter - 4 tbsp. l.
Dry red wine - 1 cup
ground red pepper, salt, ground black pepper - to taste

Cooking:

Wash the beef, pat dry and cut into medium-sized cubes. Wash potatoes and onions. We cut the potatoes into cubes, and the onion into half rings. Wash bell pepper, remove seeds and stalk and cut into rectangles. Place each ingredient on a separate plate.

Put melted butter and meat into a deep pan. The meat should be fried until golden brown. When it appears, add onion and bell pepper to the pan. Fry everything together for about 10 minutes, stirring regularly. Then pour the wine into the pan, cover it with a lid and simmer the meat with vegetables for 30 minutes.

While the meat is stewing, fry the potatoes in melted butter in a pan on both sides. When it is covered with a golden crust, the potatoes should be caught in a separate, clean container.

When 30 minutes have passed after stewing meat with wine, fried potatoes, salt, pepper and water should be added to the meat. Bring everything to a boil and let the goulash soup boil for about 15 minutes. The dish is ready.

For many, the word caps is something completely unfamiliar and incomprehensible. It should be noted right away that dumplings are called caps in the countries of Central Europe.

Ingredients:

Beef - 1 kg.
Bulgarian pepper - 2 pcs.
Onion - 2 pcs.
Potatoes - 5 pcs.
Cherry tomato - 250 gr.
Vegetable oil - 50 gr.
Bay leaf, salt, pepper, rosemary, oregano, coriander, sweet ground pepper - to taste
Chicken egg - 1 pc.
Flour - 120 gr.

Cooking:

My beef, cut into portions and fry in a cauldron in vegetable oil. While the meat is cooking, let's take care of the vegetables. Peel and wash onions and potatoes. We cut the potatoes into medium-sized cubes, and the onion into half rings. Wash bell pepper, remove seeds and cut into cubes. My tomatoes and cut into two parts.

When the meat is almost ready, add onion and bell pepper to it. Mix everything, lightly fry and pour 2 liters of water. Now we cover the cauldron with meat and vegetables, and simmer everything together for 1 hour on low heat. After this time, add potatoes and 1 liter of water to the cauldron. Now goulash soup should be cooked under the lid for another 25 minutes. After 25 minutes, add tomatoes, salt, spices and bay leaves to the cauldron and cook for another 15 minutes.

While the meat is stewing, let's prepare the caps. To do this, in a small bowl, mix flour, egg and salt. Knead the resulting dough, roll into a ball, which is then wrapped in cling film and placed in the refrigerator for 15 minutes. When the dough “rests” and the goulash soup is almost ready, we roll the dough into caps into a sausage, which we then divide into small pieces and send them to the goulash soup. 10 minutes after the caps are in the soup, the dish is ready. It can be chilled and served.

It is generally accepted that goulash soup is a dish that is prepared exclusively from beef. However, in modern cooking there are recipes for goulash soup that uses pork. It is worth noting that the taste of such a dish, despite the fact that other ingredients in its composition are quite traditional, is still different from goulash soup with beef.

Ingredients:

Pork - 800 gr.
Bulgarian pepper - 2 pcs.
Tomato - 2 pcs.
Potatoes - 500 gr.
Onion - 1 pc.
Garlic - 2 cloves
Sweet paprika - 1 tbsp. l.
Cumin - ½ tsp
Salt, pepper - to taste

Cooking:

Fry chopped garlic in vegetable oil in a thick-walled pan. Fry it should be only 10 - 15 seconds. Then immediately add the chopped onion to it. As soon as the onion is lightly fried, add the diced meat to the pan. We fry everything together until the meat changes color and turns white. When this happens, add water to the pan so that it covers the meat and paprika. Mix everything, bring to a boil, cover with a lid and leave to simmer for 15 minutes. After this time, add diced tomatoes to the meat, bring the goulash soup to a boil and leave to simmer for 20 minutes under the lid. After this time, add potatoes and sweet peppers to the pan. Mix everything gently, bring to a boil and cook until the potatoes are cooked. At the very end of cooking, add cumin, salt and pepper to the soup to taste.

Such a rich and fragrant dish as lean goulash soup will definitely not leave anyone indifferent. It can easily become a component of the diet of both people who limit their consumption of meat, and those who love all kinds of meat products to supplement with vegetable dishes.

Ingredients:

Bulgarian pepper - 2 pcs.
Tomatoes - 300 gr.
Tomato paste - 1 tbsp. l.
Potatoes - 4 pcs.
Carrot - 1 pc.
Onion - 1 pc.
Garlic - 4 cloves
Sweet paprika - 1 tbsp. l.
Cumin - 0.5 tsp
Vegetable oil - 30 gr.
Greens - to taste

Cooking:

Peel the potatoes, wash and cut into cubes. Pour 2.5 liters into the pan. water, put it on the fire and bring the water to a boil. Dip the potatoes in boiling water and cook them for about 15-20 minutes. Wash tomatoes, peel and cut into cubes.

To make it easier to peel them, they should be scalded with boiling water, and then lowered into cold water. After these manipulations, there will be no problems with peeling.

We clean and wash onions and carrots. My sweet pepper and clean it from seeds. Onions, carrots and peppers cut into strips.

Pour vegetable oil into a frying pan, heat it up and fry onions and carrots on it for 2-3 minutes. Then add pepper and tomatoes to the pan and simmer everything together for another 2-3 minutes, stirring regularly. After this time, add tomato paste to the vegetables and simmer over low heat for another 1 minute. We send the finished frying to the pan with potatoes, add all the spices and salt and cook everything together for 5 minutes. Peel the garlic, wash and finely chop. Dry my greens and chop finely. At the very end of cooking, add garlic and herbs to the goulash soup and boil everything together for another 2-3 minutes, after which the pan can be removed from the heat. Lenten goulash soup is ready!

This dish is a highlight of Mediterranean cuisine. For its preparation, you can use a wide variety of seafood.

Ingredients:

Sea fish fillet - 300 gr.
Seafood cocktail - 500 gr.
Onion - 150 gr.
Rice - 100 gr.
Garlic - 3 cloves
Vegetable oil, salt, pepper - to taste

Cooking:

Cut the fish fillet into cubes. Boil the rice until fully cooked, rinse and cool. We clean the onion, wash and finely chop. In a saucepan, fry the onion in vegetable oil. When it turns a little golden, add the fish to it and fry them together for 5 minutes, stirring regularly. After this time, add 2.5 liters to the pan. water. When the goulash soup boils, add seafood, salt, pepper to it and cook everything together for about 2-3 minutes. Then add boiled rice to the soup, and after about 3 minutes, garlic passed through a press. Bon appetit!

Zucchini is a very popular vegetable, which in the warm season is sold on almost every corner and at very affordable prices. It is quite natural that there are recipes for preparing such a dish as goulash soup with this vegetable.

Ingredients:

Chicken leg - 1 pc.
Bulgarian pepper - 2 pcs.
Tomato - 3 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Zucchini - 500 gr.
Potato - 1 kg.
Salt - to taste

Cooking:

Peel the zucchini, wash and cut into small cubes. We clean and wash onions and carrots. Three carrots on a coarse grater, and finely chop the onion. Wash the pepper, remove the seeds and cut into strips. Wash tomatoes and finely chop. We remove the skin from the leg and divide it into several parts. Peel the potatoes, wash and cut into strips.

Pour vegetable oil into the multicooker bowl, select the "Frying" mode and set the time to 15 minutes. As soon as the multicooker heats up, add zucchini to it and fry them on all sides for 7 minutes. After this time, add carrots, onions and peppers to the multicooker bowl. Mix everything and fry together for 4 minutes. Next, add tomatoes to the multicooker bowl and simmer for another 4 minutes. After this time, chicken, salt, hot water and potatoes should be added to the vegetables. At the multicooker, select the "Soup" mode, close the lid of the appliance and set the timer for 1 hour. After this time, the goulash soup is ready. You can garnish with herbs before serving.

Today we have a new dish of Austrian cuisine: goulash soup. Originally, this Hungarian dish is a thick soup. Translated from Hungarian, gulyas literally means "shepherd". Apparently, the shepherds came up with it. It is so satisfying and easy to prepare that its fame has spread to different European countries, many of which now consider it their national dish. And Austria is no exception.

Mistresses from different countries made changes to the original recipe for this soup, adjusting it to their taste and the range of available products. So, for example, in Russia, where goulash got thanks to the Cossacks participating in the European wars, it is customary to serve this dish as a second dish, with a side dish. In Austria, this is one of the most popular soups that can be tasted in any restaurant.

In Austrian cookbooks, especially from the beginning of the last century, you can find a variety of recipes for this dish: farm veal goulash, bean goulash, Bosnian goulash, goulash à la Debrecen, goulash with chanterelles, fish goulash, goose liver goulash. Many of them are forgotten or common in certain regions. We will cook goulash soup according to the most popular recipe these days, beef.

This dish should be prepared in a thick-walled dish, preferably in a cauldron, but a saucepan with a thick bottom will do. The recipe is for 4 large servings. You will need:

meat, 500 g
onion (1 large onion)
2 tsp dry red paprika (if you do not like spicy dishes, put less or replace with regular black pepper)
1 tbsp white wine vinegar, 5%
1 tbsp sugar (if you do not like sweetened meat or take balsamic vinegar, then you do not need to put sugar)
2 medium tomatoes
3 small potatoes
1 medium carrot
1 medium bell pepper
1-2 garlic cloves, to taste
1 liter beef broth or water
2-3 tbsp fat or sunflower oil
bay leaf, cumin, coriander, black peppercorns
salt to taste (about 1 tablespoon without a slide)

The meat is washed, dried and cut into small pieces into cubes or strips. At the bottom of a cauldron or pan, preheated (maintain medium heat, so the meat should be stewed, not boiled), oil / fat is poured. When the oil warms up and begins to crackle a little, pieces of meat are laid out. Fry the meat until golden brown.

Then sprinkle the meat with paprika, add the onion, peeled and cut into half rings, chopped garlic, mix and pour a glass of broth or water and vinegar into the cauldron. Now the meat will be stewed for 40 minutes. It is necessary to periodically check whether the liquid has evaporated and, if necessary, add it.

While the meat is stewing, prepare the vegetables. Tomatoes, potatoes, carrots and peppers should be washed, peeled and cut into cubes (slightly smaller than meat). Put the vegetables in a cauldron, add about a glass of liquid there (or as much as necessary to the desired volume, given that the soup should be thick) and simmer for 20 minutes.

Goulash soup is almost ready. You need to salt, add bay leaf and other spices and let it brew a little under a closed lid (5-10 minutes). You can add dumplings to the soup.

Bon appetit! Guten Appetite!