Description
There are many recipes for Hungarian goulash that my taste goulash soup with Brussels sprouts.
Ingredients
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Meat
500 g
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Brussels sprouts
500 g
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Fat
100 g
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Potatoes
3 piece
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Onion
1 piece
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Carrots
1 piece
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Paprika sweet
1 Tbsp
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Salt
0.5 tsp
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Black pepper
0.5 tsp
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Dill
1 coup
Cooking
The meat is well washed.
Add to the pot with a volume of 2.5 l and filled with cold water. Then boil for about 1 hour.
Bacon cut into pieces, put into a frying pan and sauté for about 5 minutes. Then remove the cracklings from the pan.
In a frying pan with melted fat spread grated carrots, sliced onions and bell pepper. Fry until transparent.
Add the tomato paste.
Sprinkle the paprika, stir well and cook, stirring occasionally, for about 1 minute, then remove pan from heat.
To get the meat out of the pan, let cool slightly, then cut into pieces of arbitrary size.
Cabbage to wash, remove the top leaves and cut the legs. If you have too large heads, they can be cut in half or into quarters. Potatoes peel and cut into cubes.
In the pot with the broth put the cabbage and potatoes, cook for about 5 minutes.
Then put in a pan zazharku, salt and pepper, and cook soup until tender potatoes and cabbage, but do not overcook the cabbage!
Add to the pot chopped dill, cook for 1 minute.
Cover the pan with a lid, remove from heat, let the soup infuse for 10-15 minutes and serve. Bon appetit!
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