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RECIPES | This hearty, filling goulash soup can be meaty or vegetarian

A bowl of homemade goulash soup can do a lot to chase away the winter blues. And you can pick between a beef or vegetarian option

15 May 2022 - 00:00
Hearty goulash soup. Stock image.
Hearty goulash soup. Stock image.
Image: 123RF/dar1930

BEEFY GOULASH SOUP

Serves: 6-8

Ingredients:

30ml (2 tbsp) beef lard or oil

2-3 rashers of streaky bacon, chopped (optional) or ½  smoked sausage (chorizo or Kielbasa, a polish smoked sausage), sliced

1 large onion, chopped 

1 bunch leeks, washed and sliced (or use two onions)

2-3  cloves of garlic, peeled and chopped

500g beef shin (use any forequarter cut, but make sure to remove the excess fat), cut into cubes. Save the bones to add to the soup

10ml (2 tsp) flour, seasoned with salt and pepper

30-45ml (2-3 tbsp) paprika (or use half smoked and half ordinary paprika)

1 large carrot, peeled and sliced, optional

1 green or  red pepper (or both),  cored and chopped

1 punnet white or brown mushrooms, sliced, optional

4 large red tomatoes, peeled and chopped or 1 x 400g can chopped tomatoes

15ml (1 tbsp) tomato purée

A few sprigs of marjoram, leaves only

30-45ml (2-3 tbsp) paprika (I use one teaspoon of smoked paprika and half a teaspoon of ordinary paprika. This isn’t traditional but it adds a smoky flavour)

10ml (2 tsp) caraway seeds, lightly crushed to bring out the flavour

2 litres (8 cups) beef stock, plus extra

15ml (1 tbsp) red wine vinegar

1-2 large potatoes, peeled and cubed, optional

To serve:

Sour cream, optional

Fronds of fresh dill or fennel, optional

Method:

  1. In a large pot preheat the lard or oil and fry the bacon till crispy, if using. Add the onion and leeks, fry till just softening then add the garlic.  Add the beef to the pan, sprinkle with seasoned flour and paprika. Let everything turn  to brown all over, then add the carrot, peppers and mushrooms. Fry till just softening.
  2. Add the tomatoes, purée, marjoram and caraway seeds and stir through until fragrant.
  3. Pour over the stock and the vinegar and cook for an 1 ½ hours until the meat and vegetables are really tender, adding more stock if necessary.
  4. If using the potatoes, add to a soup and cook until just tender but not falling apart.
  5. Serve in a warm bowl topped with a blob of sour cream and a frond of dill or fennel.
Three spicy Goulash soups.
Three spicy Goulash soups.
Image: Eising Studio/Food Photo & Vid

VEGETARIAN GOULASH

Serves: 6-8

Ingredients:

30ml (2 tbsp) vegetable oil

100g plant-based sausage, sliced, or smoky plant-based flavouring (I like the Linda McCartney vegetarian chorizo and red pepper sausages)

1 large onion, chopped 

1 bunch leeks, washed and sliced (or use two onions)

2-3  cloves of garlic, peeled and chopped

30-45ml (2-3 tbsp) paprika (or use half smoked and half ordinary paprika)

1 large carrot, peeled and sliced, optional

1 green or  red pepper (or both), cored and chopped

1 punnet white or brown mushrooms, sliced, optional

4 large red tomatoes, peeled and chopped or 1 x 400g can chopped tomatoes

15ml (1 tbsp) tomato purée

A few sprigs of marjoram, leaves only

30-45ml (2-3 tbsp) paprika (I use half smoked paprika, half ordinary paprika. This  isn’t traditional but I enjoy the smoky flavour)

10ml (2 tsp) caraway seeds, lightly crushed to bring out the flavour

1½ -2 litres (6 cups) vegetable stock, plus extra

15-30ml (1-2 tbsp) Marmite or other vegetable extract

30ml (2 tbsp) nutritional yeast flakes

15ml (1 tbsp) red wine vinegar

1-2 large potatoes, peeled and cubed, optional

To serve:

Sour cream, optional

Fronds of fresh dill or fennel, optional

Method:

  1. In a large pot preheat the oil and fry the sausage or chosen flavouring until fragrant. Add the onion and leeks, fry until just softening then add the garlic.  Add the paprika. When fragrant, add the carrot, peppers and mushrooms and fry till just softening.
  2. Add the tomatoes, purée, marjoram and caraway seeds and stir through until fragrant.
  3. Combine the stock, Marmite and nutritional flakes and  stir until dissolved. Then pour over the vegetables, adding the vinegar and cook for 60 minutes until the vegetables are really tender, adding more stock if necessary.
  4. If using the potatoes, add to a soup and cook until just tender but not falling apart.
  5. Serve in a warm bowl topped with a blob of sour cream and a frond of fennel.

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