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🍽️ Hearty Goulash Soup: Cauldron, Grill, or Stove

618 kcal · 300 min · 4 servings

Ingredients

• 1.5 kg beef goulash (e.g. from the round (beef rump))
• 800 g potato(es)
• 400 g onion(s)
• 2 carrot(s)
• 3 bell pepper(s), colorful
• 50 g paprika powder, sweet
• 1 tsp paprika powder, hot
• 8 tbsp tomato paste
• 500 g tomatoes, chunky
• 1 clove(s) garlic (pressed)
• 2 tbsp sugar
• 150 g ghee
• 2 tbsp parsley
• 2 tsp marjoram
• 2 strips organic lemon zest
• 8 allspice berries
• 2 bay leaves
• 1 tsp caraway seeds
• 10 peppercorns, mixed (or only black)
• 2 clove(s) garlic
• to taste chili pepper(s)
• 200 ml red wine
• 3 liter chicken broth (warm)
• 2 tbsp tarragon vinegar
• 2 tbsp balsamic vinegar, dark
• 2 tbsp white wine vinegar
• to taste salt and pepper

Instructions

1. 1. Chop the onions into small pieces.
2. 2. Heat plenty of clarified butter in a large pot or cauldron.
3. 3. Fry the onions over low heat, stirring constantly, for about 30 minutes.
4. 4. Let the onions turn nicely brown during this time.
5. 5. Add one pressed clove of garlic, the sugar, and the tomato paste.
6. 6. Fry the mixture for another 2 to 3 minutes.
7. 7. Stir in the paprika powder and fry for one more minute, stirring constantly.
8. 8. Deglaze the mixture with the three different vinegars.
9. 9. Then pour in the red wine.
10. 10. Let the liquid come to a brief boil.
11. 11. Add the chunky tomatoes and about half of the chicken broth to the pot.
12. 12. Let the soup simmer for another 30 minutes.
13. 13. Place marjoram, allspice berries, bay leaves, lemon zest, peppercorns, cumin, and garlic into a spice bag.
14. 14. Tie the bag shut with kitchen twine.
15. 15. Add the spice bag to the pot.
16. 16. Attach the twine to the pot handle so it doesn't sink into the pot.
17. 17. Add the parsley and the beef goulash cut into approx. 1 cm pieces to the pot.
18. 18. Let the soup simmer for at least 2.5 to 3 hours.
19. 19. Stir the soup regularly.
20. 20. Gradually add the remaining broth.
21. 21. Adjust the amount of broth to your taste and desired consistency.
22. 22. Chop the carrots, potatoes, and peppers into small pieces.
23. 23. Add the carrots 1 hour before the end of the cooking time.
24. 24. Add the potatoes and bell peppers about 0.5 hours before the end.
25. 25. Season the soup with salt and pepper at the end.
26. 26. Remove the spice bag from the soup.
27. 27. For extra heat, you can add chili peppers to the spice bag at the beginning.
28. 28. Be sure to follow the long cooking time.
29. 29. This ensures the soup develops its beautiful dark reddish-brown color.
30. 30. Prepare this goulash soup in a cauldron on a gas grill.
31. 31. Of course, this also works over a campfire or in a pot on the stove.
32. 32. Serve the goulash soup with baguette.

Nutrition per serving

• kcal: 618
• Protein: 41 g · Fett/Fat: 38 g · Carbs: 28 g