Ingredients with Measurements:
- 2 lbs pork shoulder, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp paprika
- 1 tsp caraway seeds
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp tomato paste
- 4 cups beef broth
- 2 cups water
- 2 large potatoes, peeled and diced
- 2 carrots, peeled and diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup sour cream
- Chopped fresh parsley, for garnish
Special equipment needed:
- Large Dutch oven or soup pot
Step-by-step instructions:
1. Heat the olive oil in a large Dutch oven or soup pot over medium-high heat.
2. Add the pork and cook until browned on all sides, about 5-7 minutes.
3. Add the onion and garlic and cook until softened, about 3-5 minutes.
4. Add the paprika, caraway seeds, thyme, salt, and black pepper and stir to combine.
5. Add the tomato paste, beef broth, and water and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
7. Add the potatoes, carrots, and bell peppers and simmer for an additional 30 minutes, or until the vegetables are tender.
8. Remove the pot from the heat and stir in the sour cream.
9. Ladle the soup into bowls and garnish with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
5. Temperature:
Medium-high heat for browning the pork, then low heat for simmering the soup.
Serving size:
This recipe makes 6-8 servings.
Nutritional information:
Calories: 400
Fat: 23g
Saturated Fat: 9g
Cholesterol: 105mg
Sodium: 1300mg
Carbohydrates: 22g
Fiber: 4g
Sugar: 7g
Protein: 27g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck or lamb shoulder.
- Caraway seeds can be substituted with cumin seeds.
- Sour cream can be substituted with Greek yogurt.
Variations:
- Add 1 cup of sauerkraut for a tangy twist.
- Use smoked paprika for a smoky flavor.
- Add 1 cup of cooked noodles or dumplings for a heartier soup.
Tips and tricks:
- Brown the pork in batches to ensure even browning.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while cooking the onions and garlic.
- Stir the soup occasionally while simmering to prevent sticking.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with a ladle and garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley, sour cream, or croutons.
Pairings:
Crusty bread or a side salad.
Suggested side dishes:
Roasted vegetables or a potato dish.
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, let it simmer for a bit longer to reduce and thicken.
Food safety advice:
Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Goulash is a traditional Hungarian stew made with meat and vegetables, typically seasoned with paprika.
Flavor profiles:
Savory, slightly sweet, and mildly spicy.
Serving suggestions:
Serve the soup hot with a side of crusty bread or a salad.
Related Categories
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Region: Hungarian
Taste: Savory, Tangy, Hearty, Rich, Comforting