Рецепт a new Hungarian soup
This was definitely one of those Must Make Again recipes. I’ve been making Hungarian Mushroom Soup (from the Moosewood cookbook) for years, but for some reason this week I decided to try a recipe for “goulash soup” from Barbara Kafka’s soup cookbook, which turned out to be vaguely similar – it has paprika and onions as the flavor base – but is very much its own thing. I didn’t follow the recipe slavishly, but I more or less kept to the ingredient list, and it was incredible. It didn’t hurt that the stew beef I used was from our latest quarter-cow from Skagit Angus, tender and really beefy-flavored.
The original recipe called for coating the beef in flour before frying it, which I didn’t feel like doing. I thought about making a roux separately to thicken the soup, but it turned out not to be necessary – the texture of the broth was thick and silky.
Hungarian Goulash Soup
adapted from Soup: A Way of Life by Barbara Kafka
- 1 pound stew beef
- kosher salt, maybe a tsp?
- a couple spoonfuls of canola oil
- 2 Tbsp butter
- 1 onion
- 1 tsp smoked Spanish paprika and 2 tsp regular paprika
- 2 cups chicken stock
- 1 red bell pepper, diced
- 2 cloves garlic
- 3 small yellow potatoes, peeled and diced
- about 1/2 cup tomato puree
- 1/2 tsp caraway seed
- around a cup of dried egg noodles
- sour cream
I salted the beef, then seared it in a soup pot in two batches with canola oil at high heat, then set it aside.
In the same pan, I added the butter, turned the heat to medium and sauteed the onion. Once it softened I added the paprika, then put the meat back in, mixed it all up, and added the stock. I brought it to a simmer, covered the pot, turned the heat to low and let it cook for an hour.
At this point I added the potato, garlic and bell pepper, recovered the pan and cooked for another fifteen minutes or so. Then I uncovered, added the caraway seeds and tomato plus some water to rinse out the can, brought the soup back to a simmer, and added the pasta. Once the noodles were done, I checked for seasoning, added a little salt, and served with sour cream.
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