Hearty Hungarian Goulash Soup

Name: Hearty Hungarian Goulash Soup
Cuisine: Israeli
Ingredients: 1 large onion, peeled and finely sliced; 2½ tablespoons sunflower oil; 1½ tablespoons mild paprika; 1 teaspoon wine vinegar; 450 g (1 lb) braising steak, cut into 1 cm ½ in) dice; 1 rounded tablespoon tomato purée; 1 clove garlic, finely chopped; 2 teaspoons caraway seeds; 1 teaspoon lemon zest; ½ teaspoon dried marjoram; hot water or meat stock to cover; 450 g (1 lb) potatoes, peeled and cut into 1 cm (½ in) dice; 1.2 litres (2 pints) meat or vegetable stock; 1.2 litres (2 pints) meat or vegetable stock; 1 teaspoon sea salt; 2 teaspoons light brown sugar; 1 tablespoon cornflour mixed with 2 tablespoons cold water; 1 tablespoon cornflour mixed with 2 tablespoons cold water; 1 small pickled cucumber, drained and diced, or 2 frankfurters, sliced; 1 small pickled cucumber, drained and diced, or 2 frankfurters, sliced

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

This glorious soup encapsulates the very essence of the cuisine of the former Austro-Hungarian Empire. Paprika, caraway seeds, garlic and lemon zest, not to mention pickled cucumber and frankfurters, all jostle for the attention of the palate. If, however, the soup is left for several hours before serving, these different flavours meld together into one harmonious whole. And if you add extra meat and potatoes, you have a true goulash!

Ingredients

Asia
Israel
Soup

Ingredients

Method