Goulash Soup

Goulash Soup © kvalifood.com

Goulash soup is a Hungarian-inspired soup that has become a fixture in the Danish kitchen. It’s more soup than stew — tender chunks of beef, diced potatoes, and a good amount of sweet paprika. The dish simmers for two hours and largely looks after itself.

Ingredients

Yields 4–6 servings

  • 1/2 kg lean beef (shoulder, rump, or tail piece)
  • 20 g lard (or bacon fat)
  • 3 dl finely chopped onion
  • 1 tbsp mild paprika, to taste
  • 1 tbsp concentrated tomato paste
  • 1 green bell pepper
  • salt
  • optional: 1 tsp crushed caraway seeds
  • 1/4 l stock, to taste
  • 1/2–3/4 kg potatoes, cut into small dice

Directions

Browning

Cut the meat into cubes and brown them in batches in the fat over high heat on all sides. Remove with a slotted spoon. Sauté the finely chopped onion in the fat until golden.

Simmering

Add the paprika to the onions and let it cook for a moment. Add the meat, tomato paste, finely chopped bell pepper, salt, optional caraway, and stock to the pot. Skim the soup. Cover and let it simmer over low heat for 1–2 hours, until the meat is very tender.

Finishing

Add the potato dice about 30 minutes before the meat is done. Adjust seasoning with salt and more tomato paste if needed. Skim the fat from the surface before serving.

Notes

  • Use fresh, good-quality paprika — it is the dominant spice and stale paprika will ruin the dish
  • Caraway can be replaced with marjoram and a little crushed garlic for a slightly different take
  • Leave out the potatoes if freezing — add fresh potatoes when reheating
  • The dish can be started on the hob and finished in the oven at 300°F (150°C) with the lid on for 2–3 hours
  • Freezing: 6 months (without potatoes)