Goulash soup – Cooking Tips and Midnight Soup Recipe
Cooking a really good goulash soup takes a bit of time, but it’s super simple – if you know how to do it. Strong, hearty and spicy is what a hearty goulash soup stands for.
Ingredients for a goulash soup
A real goulash soup consists of just a few fresh ingredients. The classic dish consists of only a few ingredients, namely meat (usually beef, but also game, pork or turkey), onions, paprika and broth. Depending on the taste, red wine and various spices are also used.
Goulash soup – the perfect party soup
If you are expecting a lot of guests, the traditional Hungarian dish is ideal for your party . It is easy to make, even in large quantities, and usually tastes even better when it is warmed up than when it is freshly prepared. If there is any soup left over, it can be easily frozen.
It’s not for nothing that goulash soup is a popular classic on the New Year’s Eve buffet. If you come in from outside after the fireworks and after a glass or two of sparkling wine you have an appetite for something hearty again. In this case such a hot, hearty soup is just right – and a good basis for a long night of partying. Incidentally, goulash soup should also serve well as a hangover breakfast …
Goulash soup – hearty food from the Puszta
Because my grandfather being of Hungarian ancestry, I learned how to cook a whole lot of Hungarian dishes and everything about this beautiful country and it’s food’s background. The origin of the goulash soup is in Hungary.
There she is called gulyás, which literally means “cattle herder”. Because even in the Middle Ages, shepherds cooked this hearty stew with meat, which they prepared in the open air in a cauldron on an open fire. At that time the dish consisted mostly of lamb and did not yet contain paprika powder.
I am introducing you to another delicious dish with traditional roots with the stretch beet stew recipe in my next article. I have decided to bring out a weekly recipe article with one or two special dishes from different places. So if you love cooking and are eager to try new dishes, make sure to stay tuned.
Incidentally, the stew, which we know as “goulash”, is called pörkölt in Hungary, which means something like “roasted”. Also discover this hearty stew with pork and tomatoes: the Greek national dish stifado is worth cooking – give it a try!
And if you need a sophisticated soup for a festive menu: My fennel soup with orange and coconut milk will win you over to every gourmet! This also applies to our stuffed veal breast as a recipe for a fine Sunday roast.
What to eat with the soup?
French white bread, aka baguette, is always a good accompaniment to goulash soup.
As a side dish to goulash soup, bread crusts or baguettes are perfect. If you like it fresh, you can also serve a crunchy broccoli salad with beans, lemon and mint as a wonderful addition. Of course, our Austrian traditional Nockerln, Spätzle or Semmelknödel are always a delight with this amazing dish.
Place bowls with toppings next to the soup pot, so refined “toppings” with which the guests can garnish their soup themselves, e.g. fine fried vegetable strips, white beans seasoned with chili, croutons, various herbs (marjoram, parsley, chives) and Crème fraîche with grated lemon peel. Also always a hit at every party: my homemade garlic baguette.
Goulash soup: preparation tips
– Use streaky meat from the shoulder or – even better – from the beef calf
– Cut the meat into bite-sized pieces, but not too small
– Always fry the meat in portions so that there is enough space in the pot or pan (rule of thumb: about half a kilo of meat cubes in a 5 liter pot)
– Let the beef stew (but not boil) for at least 2 hours so that it is nice and tender.
– Use plenty of onions (about as much as meat), they not only give flavor, but also bind.
– Always add a touch of acid to the goulash soup with red wine, vinegar or lemon zest. Alternatively, a little puszta salad brings the necessary acidity to the soup.
Discover even more recipes with beef, for example our Asian glass noodle salad with beef fillet strips and sesame dressing in one of my upcoming posts! If you are vegetarian but still want to enjoy goulash, I recommend our pumpkin goulash.
Serve your guests late at night with a warm snack that is easy to prepare. From the classic goulash soup to spicy chili – midnight soups are simply great at every party.
Active working time: 65 minutes
Calories / serving: 192 kcal
Ingredients for 10 servings
- 200 g beans, white, dried
- 2 chilli peppers, red
- 240 g onion
- 600 g beef
- 3 tbsp vegetable oil
- 2 teaspoons paprika, noble sweet
- 2 cloves of garlic
- 50 g tomato paste
- 1 1/4 liters of beef stock
- One green pepper
- 1 bell pepper, yellow
- One red pepper
Soak the beans in cold water overnight. Drain the next day, rinse with cold water and cook in lightly salted water for about 45 minutes. Drain well.
Halve the chilies lengthways, remove the stem, seeds and partitions, finely chop the pulp. Peel the onions and cut into thin rings. Dice the beef.
Heat the oil in an appropriately sized saucepan and fry the meat vigorously in it. Season with salt, pepper and paprika. Add the onions, chillies, garlic and the tomato paste, toast briefly. Pour in the stock, bring to the boil, reduce the heat and simmer covered for 45 minutes.
In the meantime, cut the peppers in half, remove the stem, seeds and white dividers, cut the pulp into small cubes and add to the soup. Cook for another 10 minutes and for the last 5 minutes add the drained beans to the soup and season to taste again.
It goes well with some crème fraîche, chives rolls and roasted baguette.
Midnight soup recipe – cheating the hangover
Partying is fun – and makes hungry. Whether it’s a boisterous New Year’s Eve party, company party, anniversary, bachelor party or wedding, a hearty soup is always welcome when partying late into the night.
The liquid snack is the perfect solution if you want to cater to a large number of guests, because a midnight soup recipe is easy to prepare and the meal can be heated up without any problems. Hearty ingredients such as beans, meat and peppers satisfy the appetite for something with umami flavor at an advanced hour and satisfy without causing an excessive feeling of fullness.
The water and salt in the soup help to rebalance the fluid and mineral balance that has been lost due to the consumption of alcohol. As with the goulash soup, you can also eat leftovers of your midnight soup the next day as a hangover killer or, alternatively, freeze it.
To do this, simply fill the completely cooled soup into a freezer bag. To thaw, place it in the refrigerator overnight or in warm water until the contents of the bag dissolve and can be transferred to a saucepan. Just bring it to the boil and a delicious meal is already on the table.
Midnight soup recipes in delicious variations
A spicy goulash soup is the classic among midnight soup recipes. The fruity-spicy aroma of noble sweet paprika softens the spiciness, so that the soup is also ideal for sensitive palates. Just as luscious, but spicier: my upcoming hearty ajvar soup with chili, ground beef and processed cheese.
In the Rostock oven soup recipe, pineapple provides the fruity note. Since this soup cooks in the oven, you don’t even have to stand in the kitchen to warm it up and you can stay with your guests. If you like it really fiery, the classic chili con carne is the right choice.
Fresh Thai chillies and jalapeño chillies provide the spicy note in our chili with minced meat and kidney beans. As an alternative to meat, you can also use chorizo or cabanossi for this midnight soup recipe.
If you are a vegetarian, you don’t have to go without these delicious party soups: simply replace the meat with soy products and the meat broth with vegetable broth. Vegans also skip the cream to refine and use, for example, a cooking cream made from soy.
Whether with meat, vegetarian or vegan: With a hearty goulash soup or a midnight soup you bring a party hit to the table that is hard to beat in terms of popularity and diversity!
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