Hungarian Goulash Soup

mami kerekengulyas leves ujraAs you may know I’m Hungary, but moved to Canada with my family 30 years ago.  No, it wasn’t yesterday, but I could never forget all the delicious recipes that I grew up with.

One of my family’s favorite has always been Hungarian Goulash Soup, so garlic parsleylet me share the recipe with you.  You will fall in love with this recipe even if you are not Hungarian.  That’s the magic of this dish, no one can resist it.

INGREDIENTS

  • 2 tsp salt
  • 2 tbsp. olive oil
  • 1 large onion, cherry tomato brightpeeled, chopped
  • 5 cherry tomatoes, cut in half (1 tomato, chopped)
  • 1/2 red bell pepper, cored, sliced
  • 1/2 green bell pepper, cored, sliced
  • 2 tsp. red paprika
  • 1 lb. cubed pork (shoulder or any part you like)repa feher hatterrel
  • 2 carrots, peeled, sliced
  • 1 parsnip, peeled, sliced
  • 2 slices of celery root, peeled, slicedcelery 2
  • 1 stick of celery, sliced
  • 1/4 cup chopped cilantro (you may stick to the original recipe and use parsley instead)cilantro
  • 3 cloves of garlic, peeled, chopped
  • 1 tsp. caraway seeds
  • 1 tsp. crushed chili pepper flakes (hot)
  • 1/2 tsp crushed black pepper

Place olive oil into a large stockpot; add onion, peppers and tomato.  Sauté caraway seeds 2for a few minutes (3-5); add red paprika, stir and krumpli darabolvaadd pork.  Sauté for 2-3 minutes while stirring and add 1 cup of water; stir and cook for 10-15 minutes.

Add 2 cups of water and everything except the wine for ground black pepperpotatoes and the cilantro (or parsley) ; also add a tsp of salt; cook for another 20-25 minutes. Add the potatoes and 4 cups of water and cook 15-20 minutes or until potato is fork-tender but not falling apart.

Turn off the heat and add cilantro (or parsley).  Serve with crusty bread or biscuits.

 

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