Hungarian Goulash Soup Made at Home
A hearty soup to welcome special guests or merely to warm up on a cold day! Enjoy this full-flavored soup.
Chef:Belgian Foodie
Servings Prep Time
24large bowls 15minutes
Cook Time
150minutes
Servings Prep Time
24large bowls 15minutes
Cook Time
150minutes
Ingredients
Instructions
  1. Dice onions and cut pork shoulder into cubes. Leave fat on the pork cubes to give more flavor.
  2. Heat cooking pot. When very hot, add olive oil.
  3. Add the onions and leave over hot heat until onions are translucent and become tender. Stir regularly to avoid burning. If needed, add a little water to prevent the onions from sticking to the pot and becoming too dark.
  4. Remove the pot from the heat. Add the paprika powder and stir. Add salt and pepper. Stir 1 to 2 minutes off of heat before next step.
  5. Add the pork cubes into the pot and stir. Leave to cook until brown on all sides.
  6. Add the tomatoes cut in quarters. If you are using canned tomatoes, use stewed tomatoes if available, otherwise cubes are fine. Mix well and continue to cook a couple minutes.
  7. Add enough water to cover the ingredients by about 1 inch (2.5 centimeters). Bring to a boil and then reduce to low heat and leave covered to cook for about 1 1/2 to 2 hours or until the meat is almost tender. Stir from time to time. Keep adding water so the water tops the ingredients by about 1 inch (2.5 centimeters).
  8. Add remaining ingredients (potatoes, carrots, parsley roots, celery root, garlic, wax peppers) as well as Lescó if you choose to add. Bring back to a boil and then reduce heat and continue to cook until vegetables are tender. Make sure the ingredients have the soup consistency that you like. If needed, add more water.
  9. Serve with bread and if you choose with nokedli (Hungarian dumplings). Enjoy!
Recipe Notes
  1. Use a vegetable oil that can withstand high heats and thus maintain their nutritional value.  In this respect, refined oils do better than unrefined.  For instance, sunflower oil over unrefined sunflower oil and virgin olive oil over extra virgin olive oil.
  2. Parsley roots are not the same as parsnips, yet they are in the same family of root vegetables.  If you are unable to find parsley roots, feel free to substitute with parsnips, which are slightly sweeter.
  3. Hungarian wax peppers tend to be more mild than bell peppers.  If you use bell peppers to replace the Hungarian wax peppers (or longer banana wax peppers), use a mix of yellow and red peppers as these will be more mild than green peppers.
  4. See the link in my post above (http://www.thehungarydish.com/lecso-recipe-guest-post-by-peter-pawinski/) to learn how to make your own Lecsó.
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