← Todas las recetas

🍽️ Sopa de gulasch salada con judías

461 kcal · 30 min · 4 raciones

Ingredientes

• 2 cebollas
• 1 diente de ajo
• 800 g carne de res (lista para cocinar, del hombro)
• 3 cucharadas aceite vegetal
• 1 cucharada pimentón dulce
• 1 cucharada pimentón picante
• 1.2 l caldo de carne
• col de Saboya 300 g
• 4 tomates
• 1 lata de judías blancas (aprox. 850 ml)
• sal
• pimienta (de molinillo)
• nuez moscada (rallada fresca

Preparación

1. 1. Heat a large soup pot on the stove.
2. 2. Peel the onions and garlic and chop them finely.
3. 3. Wash the meat, pat it dry with kitchen paper, and cut it into bite-sized cubes.
4. 4. Sear the meat cubes in hot oil on all sides.
5. 5. Add the chopped onions and garlic and sauté them briefly.
6. 6. Stir in the paprika powder so that it mixes with the fat.
7. 7. Deglaze the mixture with the meat broth.
8. 8. Let the soup simmer covered on low heat for about one and a half hours.
9. 9. Add more broth gradually if the soup thickens too much.
10. 10. Wash the savoy cabbage, remove the hard core end, and slice the vegetable into thin strips.
11. 11. Blanch the tomatoes briefly with boiling water to peel them.
12. 12. Remove the skin from the tomatoes, quarter them, remove the core, and dice the flesh.
13. 13. Add the savoy cabbage strips and the drained beans to the soup.
14. 14. Let the vegetables cook in the soup for about ten minutes.
15. 15. Stir the diced tomatoes into the soup.
16. 16. Season the soup to taste with salt, pepper, and grated nutmeg.
17. 17. Fill the finished soup into pre-warmed bowls and serve hot.

Nutrición por ración

• kcal: 461
• Protein: 46 g · Fett/Fat: 26 g · Carbs: 12 g