My husband’s favorite soup. And he’s not alone. Every time I serve this soup to company they all ask for seconds. It is the ultimate comfort soup for cold and rainy days. If we’re expecting a snow storm in New York, this is the fist thing I make.Well, I have to be honest; I have tasted many so called Goulash soups in diners, German restaurants and places that have no business naming their soup a Hungarian Goulash soup and never encountered one so far that is even close to the traditional dish. I assure you, this is the real deal and you won’t regret it.
- 2 Lbs of beef stew – cut in small cubes (spice it up in advance if you can with salt, pepper and paprika)
- olive oil – 4 tablespoons
- 1 onion – chopped
- ½ red Bell pepper – chopped
- ½ green Italian pepper – chopped
- 1 teaspoon of chilly pepper flakes or half of a Jalapeno (hot) pepper - chopped
- 3 tablespoons of caraway seed
- 6-7 potatoes – peeled and cut into small cubes
- 20 baby carrots (already peeled) – cut up in ¼ inch rounds
- home made spaetzli ( see my recipe) – use half of the ingredients so you won’t end up with a lot, unless you desire to use it for other dishes.
- water to cook with
- Goulash paste, Vegeta or salt, and sweet paprika ( about 3 tablespoons)
- fresh parsley – chopped
- 1 teaspoon of sour cream (optional)
In a 9 Qt. soup pot add the olive oil, onions, and peppers and cook them until soft, then add the spiced up beef stew cubes and the caraway seeds. Stir it frequently and let the beef cook for about 15 minutes until it starts releasing it’s own juices. Now add the Goulash paste and hot peppers, Vegeta or salt and 3 tablespoons of sweet red paprika.
Fill the pot with water leaving 1 inch space for the potatoes and spaetzli for later. You will cook the beef until tender (about 1 ½- 2 hours on medium heat) when you add the peeled and cube cut potatoes and carrots to the soup. While the potatoes are getting soft make your spaetzli noodles and slowly add them to the soup. You know the drill, when the noodles are cooked they come up to the surface. Cook it for another 20 minutes and check for seasoning, now it’s still the time to make it more spicy and salty. Add the freshly chopped parsley and let the soup rest for 30 minutes.
You can serve it with sour cream in everyone’s plate or plain, it’s to die for either way. J Nice fresh bread, breadsticks and some scallions on the side will make your mouth water and crave for more.
This is one of those soups that actually tastes better the next day because all the ingredients can make each other’s acquaintances over night in the cold fridge, have a grand party and mingle to your taste bud‘s satisfaction J
Make it for your New Year’s Eve party a day before and watch the hungry folks devour it after midnight. I guarantee there won’t be any leftovers. J
EGESZSEGEDRE! BON APPETITE!