Sharon Hudgins’ is one of our best contributors. Her travel work is top notch. Earlier this week, we ran her Baltic Bites feature at Fiery Foods & Barbecue Central’s week and this Goulash Soup was blatantly snatched from that story as an example of her work.
Originally from Central Europe, goulash soup is so tasty that its popularity has spread northward to the eastern Baltic region, too. Today you'll often find it on menus in Germany, Poland, and the three Baltic States. As with other tangy soups in this region, Hungarian paprika is the spice that gives goulash soup its kick.
| Servings |
| 10 cups |
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Originally from Central Europe, goulash soup is so tasty that its popularity has spread northward to the eastern Baltic region, too. Today you'll often find it on menus in Germany, Poland, and the three Baltic States. As with other tangy soups in this region, Hungarian paprika is the spice that gives goulash soup its kick.
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Ingredients
- 1/4 cup vegetable oil
- 2 medium onions, finely chopped
- 1 lb boneless beef (chuck roast, arm roast), cut into 1/2-inch cubes
- 1/4 lb lean bacon, diced into 1/4-inch pieces
- 3 medium tomatoes, coarsely chopped
- 2 medium boiling potatoes, peeled and diced into 1/4-inch pieces
- 1 each green bell pepper, finely diced
- 1 each red bell pepper, finely diced
- 1 each leek (white part only), finely diced
- 3 large cloves garlic, finely chopped
- 2 tbsp tomato paste
- 3 tbsp sweet (mild) Hungarian paprika
- 1 tbsp caraway seeds
- 2 tsp dried thyme
- 2 tsp dried marjoram
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 3-4 cups water or beef stock
Servings: cups
Instructions
- Heat oil over medium-high heat in a 5-quart stockpot, and sauté the onions until they begin to turn brown. Add beef and bacon to the pot. Cook, stirring constantly, until beef is browned on all sides. Add tomatoes, potatoes, bell peppers, leek, and garlic. Stir well to combine, then add tomato paste, paprika, caraway seeds, thyme, marjoram, salt, black pepper, and water or stock. Bring the mixture a boil, reduce the heat, and simmer the soup, uncovered, for 1 hour, stirring occasionally. Taste and add more salt if desired.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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