I am a few days late in posting my report on making this soup, but better late than never, right?
The soup choice this week went to Kaydee of The Trail's Our Thing and here is what she said about the recipe:
Slow Soupers #21: Gulaschsuppe
We really enjoy spending time in the area around Munich and Salzburg, and one of the reasons is this wonderful goulash soup. It seems to be on the menu of almost ever restaurant, and I envision it simmering in a big pot on the kitchen stove, each cook with their own variation of the recipe. This is usually all we need for lunch, along with a roll or piece of bread. For dinner it makes a great first course.
This recipe is from The New German Cookbook by Jean Anderson and Hedy Wurz. I've made the soup a couple of times from different recipes, and this one seems to be the best starting place.
Makes 6-8 servings.
2 pounds boneless beef chuck, cut into bite-sized cubes (a little more doesn't hurt)
3 tablespooons butter
2 medium-size yellow onions, peeled and coarsely chopped
1 large garlic clove, peeled and minced
2 tablespoons Hungarian sweet rose paprika
1 teaspoon dried thyme
4 cups cold water
2 cups rich beef broth (homemade or canned)
2 medium-size potatoes, peeled and cut into bite-sized cubes
3 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Variations: You could add small strips of green pepper and/or a can of tomatoes. To make it spicier, add some red pepper flakes. This cookbook's recipe also has an option for green beans, but I don't remember ever seeing this. (And I've had a LOT of gulaschsuppe!)
About that Hungarian sweet paprika... I got mine at a gourmet food store. I found this discussion on the internet concerning the spice.
This recipe makes 6-8 servings. It is really better made the day before and reheated. (Skim the fat off the top before re-heating.)
- Brown the beef in two tablespoons of the butter in a large heavy kettle over high heat. Transfer the beef to a bowl using a slotted spoon.
- Add the rest of the butter to the kettle, then the onions (and green pepper if added), and saute for about five minutes. Add the garlic near the end.
- Return the beef tot he kettle, add the paprika and thyme, and cook together over moderate heat for 1-2 minutes, stirring often.
- Add the water and broth, bring to a boil, adjust the heat to simmer, cover and cook 45 minutes.
- Add the potatoes. Re-cover and simmer 45 minutes longer, until beef and potatoes are tender. Stir in the tomato paste, salt and pepper, heat through, and adjust the seasonings if neeeded.
I've had the soup made a few times with ground beef instead of the beef cubes, but all the recipes I've seen use the cubes of beef chuck or stew beef.
And although this sounds like a hearty winter soup, it is good all year long!
We had the soup for dinner tonight, and it was hearty and tasty. I think I would add less water next time to enhance the broth's flavor. I also may use partly hot paprika next time.
As you can see, I included some baby carrots - they added a little bit of color and were really good in the soup.
We ate it immediately after cooking, so it looks a little greasy in the photo. I made Bill stop eating so we would have some for tomorrow - everyone said it was better the second day, and then I can skim off the grease.
Thanks, Kathy - it was a good choice!
PS - Here is the second day photo - it looks a lot better, not nearly so greasy!