Winter has finally arrived in London and what better way to warm up than with a brilliant Goulash Soup?! This traditional Hungarian soup dates back to the time the shepherds were far from home and used a cauldron to make this soup. Today this soup is still immensely popular and if you will give it a try, you will know why.
- Red Onions - 2 large, diced
- Beef Stock - 1.5 L/ 6 cups
- Garlic - 2 cloves, finely chopped
- Carrot - 1 large, diced
- Potatoes - 2 large, diced
- Bay Leaves - 2
- Tomatoes - 2, diced
- Tomato Puree - 2 tablespoons
- Red Pepper - 1, diced
- Celery Stalks - 2, finely chopped
- Olive Oil - To fry
- Braising Steak - 500g / 1 lb. , diced
- Caraway Seeds - 1 tablespoon
- Marjoram - 1 tablespoon
- Sweet Paprika Powder - 2 tablespoons
- For Garnish -
- Flat leaf Parsley -
Heat a tablespoon of olive oil in a large frying pan, season the braising steak with salt and pepper and brown the meat. Once browned, set aside. Meanwhile heat two tablespoons of olive oil on medium heat in your stockpot and add the red onions, garlic, carrot, red pepper and celery sticks. Gently fry the vegetables without coloring for about 10 minutes or until softened.
Once the veggies are softened, add the diced tomatoes, tomato puree, the caraway seeds, marjoram and sweet paprika powder. Stir, pour in the beef stock, add the browned pieces of braising steak, the bay leaves and cover the pan. Simmer the Goulash soup for 2 hours, stir occasionally.
After the soup has simmered for 2 hours, add the diced potatoes and simmer for another 30 minutes. Season the soup with salt and pepper to taste and serve with a generous sprinkle of fresh leaf parsley and some fresh white farm bread on the side, enjoy!