We are happy to say “Hello” to you again, dear HozOboz fans! In this review, we decided to devote a little time to the first course and therefore we will cook today a well-known soup in Transcarpathia and Hungary called Bob Goulash or as Bob Levesh is also called. We will cook it according to all the traditions of ordinary goulash: with meat, tomato and bell pepper, with only one difference - beans will act as the central ingredient, or rather, in our case, beans. It will turn out to be such a Hungarian goulash, and why you will now learn from history.
Goulash itself is traditionally a dish of two cuisines: Czech and Hungarian. It goes without saying that each national culture has its own special features that flavor these wonderful dishes. Moreover, the goulash soup itself and its recipe are no different from what is usually called simply goulash in cooking.
Goulash - this is a very thick soup, which is made from pieces of beef stewed with smoked meats with the addition of bell peppers and potatoes, and Hungarian also without fail with a small amount of tomato or tomato juice, sweet paprika and pipettes, small pieces of dough. In our case, we will talk about goulash soup, but not classic, but with the addition of beans, for which he received the name goulash bean or left-handed bean in the Hungarian manner.
Delicious, satisfying and very original option for lunch or a hearty dinner - that's how briefly you can describe goulash soup and its classic recipe. Today we have chosen for you a slightly lighter cooking option without many hours of cooking and butchering the pork leg and just used a piece of excellent fresh meat. Otherwise, everything is authentic and will definitely be delicious. And right now, in detail about how to cook bean goulash soup and its recipe with a photo.
I personally for soups. I think that liquid and hot food is definitely good for the stomach: it is easier to digest and eats with pleasure. I'm sure you'll appreciate this dish. What do you think about first courses? Do you like soups or borscht? How do you cook them, what do you add without fail, and what do you not put under any circumstances? Tell us about your experience and let's cook something together. Your HozOboz.