Goulash soup
4 servings
60 minutes
Goulash soup is a soulful Hungarian dish that combines the rich aromas of sweet pepper, celery, and spices. Thick and warming, it has its roots in the traditional cuisine of Hungarian shepherds, where it was cooked in cauldrons over an open fire. Roasted pepper adds a special depth of flavor to the soup, while a mix of paprika, coriander, and cumin makes it spicy and slightly sweet. Goulash has a soft, velvety texture due to partial blending in a blender. It is eaten with aromatic bread that absorbs the rich broth, making the meal particularly cozy. This soup is not just food but a symbol of a warm home gathering families around one table on cool days.
1
Roast the peppers in the oven beforehand, place them in a bowl, cover with a lid or plastic wrap, and let them cool. Then they will be easy to peel. You can make soup with fresh peppers too, but roasted ones taste better.
- Bell pepper: 2 pieces
2
Peel the carrot, potato, onion, and celery, cut them into small cubes, and sauté in olive oil in a saucepan or directly in a pot.
- Carrot: 1 piece
- Potato: 1 piece
- Onion: 1 piece
- Celeriac: 0.3 piece
- Olive oil: 3 tablespoons
3
Pour in water, bring to a boil, and cook for 15-20 minutes until the potatoes are done.
- Water: 750 ml
4
Add the peeled and chopped bell pepper, spices, minced garlic, salt, pepper, sugar, and cook for another 10-15 minutes.
- Bell pepper: 2 pieces
- Garlic: 3 cloves
- Sugar: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Caraway: pinch
- Paprika: pinch
- Ground coriander: pinch
5
Blend the ladle of soup and return it to the pot for thickness.
