Goulash soup

History of the dish

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.

Soup Ingredients (pot 5 l):

• Meat (beef or pork) - approximately 800 g
• Beans - about 150 g dry
• Onion - 3 pcs. medium size
• Smoked ribs - 300 g
• Carrots - 2 large
• Bulgarian pepper - 2 pcs.
• Potato - 2 large tubers
• Salt, black pepper, paprika - to taste
• Adjika or spicy tomato paste - about 2 tbsp. l.
• Cornmeal - 4 tbsp. l.
• Egg - 1 pc.

Cooking:

1. We start by preparing all the necessary products: we wash and clean the meat, clean the vegetables, I also pre-boiled the beans;
   

   First, prepare the necessary products. We will wash everything, dry it, and boil the beans

2. Pour boiling water over the meat and wait for it to boil;
   

   Place the meat in a saucepan and bring to a boil

3. And now we drain the water along with the foam that formed during the boil;
   

   The first water must be drained, there is a lot of foam and scale left in it

4. Again pour boiling water over the meat and cook for about an hour over low heat;
   

   Rinse the meat, pour boiling water again and cook for 1 hour in a whole piece

5. While the meat is being cooked, prepare the frying: chop smaller and fry the onion in vegetable oil;
   

   For frying in hot vegetable oil, fry the onion

6. Add diced carrots to the fried onions and fry the vegetables again;
   

   Now, together with the onion, pass the diced carrot

7. For frying, add chopped bell pepper;
   

   Add chopped bell pepper to the saute and fry for a couple more minutes

8. In the meantime, prepare the chips and first break the egg into a bowl;
   

   For chips in a bowl, break the egg

9. Add portions of cornmeal;
   

   Start adding cornmeal and knead the dough

10. This is how dense the dough should turn out;
    

    The dough should turn out quite dense, as in the photo

11. Manually divide the chips into fragments and make small sticks. We leave to dry on the board;
    

    Chipettes should be shaped like small sticks about 2 cm long. They should be dried for 30 minutes, leaving them on a cutting board

12. Cut the potatoes into cubes and throw them into the meat;
    

    In the meantime, the meat is cooked and you can throw diced potatoes into the pan

13. Cut into fragments and 5 minutes after the potatoes we throw in the smoked ribs;
    

    Approximately after 5 minutes, smoked ribs can be thrown in

14. After 15 minutes, take out the meat and cut into portions;
    

    When the potatoes are cooked, take out and cut the meat into pieces

15. Return the meat to the pan;
    

    Again throw the meat into the soup

16. Add boiled beans;
    

    Pour beans into the soup

17. It's time to fall asleep frying;
    

    And now you need to add passivated vegetables

18. Add chips, salt, pepper, paprika and adjika and cook for 5 minutes. Before serving, the soup must be infused for about an hour;
    

    Pour the chips into the soup, as well as season with spices, adjika and salt. Boil soup for 5 minutes and remove from heat. Let's brew for an hour

19. And now pour the bean goulash on plates and serve on the table, sprinkled with fresh herbs;
    

    Pour into bowls, sprinkle with chopped parsley

The benefits of the dish

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.

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