November 19th’s soup: Goulash
This is hearty, and warm soup with a hint of spice that warms my Eastern-European soul. The meat is tender and falls apart. The vegetables retain a bit of crunch, but are still delicate enough to be sliced with a spoon. The best part of this soup is how the longer it sits, the more intense and combined the flavours become. The meat becomes more and more infused with flavours and the whole soup becomes so much more cohesive, the flavours becoming more combined but still distinct.
This soup is simple but intense, filling and full of flavour. Recipe is below the cut!
3 Tbsp olive oil
4 leeks, white and light green parts only, finely chopped
2 tsp caraway seeds
1 red bell pepper, seeded and chopped
2 lb stweing beef, cut into 1-inch cubes
3 Tbsp sweet Hungarian paprika
3 cups chicken, beef or vegetable broth
1 can diced tomatoes
3 cloves garlic, minced
1 Yukon gold potato, peeled and chopped
1 parsnip, peeled and chopped
2 carrots, peeled and chopped
Salt and freshly ground pepper
1/4 cup finely chopped flat-leaf parsley
1/2 cup sour cream
1. In a large, heavy pot, warm the oil over medium-high heat. Add the leeks and caraway seeds and saute until the leeks are softened, about 5 minutes. Add the bell pepper and saute until softened, about 2 minutes.
2. Add the beet and paprika and saute until the beef is evenly browned on all sides, 7-10 minutes.
3. Raise the heat to high, add the broth, and bring to a boil, stirring to scrape up any browned bits on the bottom of the pot. Reduce the heat to medium-low, cover partially, and simmer until the meat is fork-tender, 30-40 minutes.
4. Stir in the tomatoes and juice, garlic, potato, parsnip, carrots, and salt and pepper to taste. Cook, partially covered, until all the vegetables are tender, about 20 minutes. Stir in the parsley. Taste and adjust the seasoning. serve, garnished with the sour cream.