"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Reply
 
Thread Tools Display Modes
 
Old 11-26-2015, 12:07 AM   #1
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,416
Hungarian Goulash Soup

Although I believe the recipe has its origins in Hungary, this version was passed along to me by my great aunt, who was Czech. I’ve made a few modifications over the years, mostly driven by the increasing availability of what were once hard-to-find ingredients. I usually use pork to make it, but you can really use any combination of stew meat and vegetables. This is also one of those dishes that benefits from making up ahead and allowing to sit overnight in the fridge.

Ingredients
  • 3 lbs pork loin or shoulder, or beef chuck roast, trimmed and cut into 1” cubes
  • 2 tsp salt
  • 5 or 6 garlic cloves, minced
  • 4 slices thick bacon, cut into ” pieces
  • 2 onions, chopped
  • cup dry white wine
  • 4 cups low sodium chicken stock
  • 2 tomatoes, diced (or one 14.5 oz can diced tomatoes)
  • head cabbage, cut into 1” pieces
  • 2 tsp caraway seed, toasted and ground
  • 3 tbsp good quality paprika (I use 1 tbsp Hungarian Sweet for flavor, 1 tbsp Hungarian Half Sharp for heat, and 1 tbsp Smoked Spanish for smokiness)
  • 2 tsp marjoram
  • 1 tbsp Worcestershire sauce
  • 1 tbsp salt, or to taste
  • Fresh ground black pepper to taste
  • cup vinegar
  • Sour cream for serving

Method
  1. Mix meat cubes with 2 tsp salt and minced garlic. Allow to marinate for at least an hour, and up to four hours.
  2. Cook bacon in a Dutch oven over medium heat, stirring occasionally, until bacon is browned and fat is rendered. With a slotted spoon, remove the bacon and set to the side, leaving the fat behind in the pot. If there is less than 3 tablespoons of fat remaining, add enough butter to make up the difference.
  3. Increase heat to medium high, brown the meat in batches, ensuring that it’s not overly crowded in the pan. As each batch is finished browning, remove and set aside.
  4. After the meat is all browned, add the onions to the pot and cook for 10 minutes, or until golden brown. Add the white wine to deglaze the pot, stirring to release the browned bits. Bring to a boil and cook for 5 minutes to burn off the alcohol.
  5. Return the meat and bacon to the pot. Add the chicken stock, tomatoes, cabbage, ground caraway seed, paprika, marjoram, and Worcestershire sauce. Season to taste with salt and pepper.
  6. Bring to a boil. Cover the pot, turn heat to low and allow to simmer for 45-60, or until meat is fork tender.
  7. Add the vinegar and cook for another couple minutes.
  8. Ladle into soup bowls and serve with a dollop of sour cream on top.


__________________

__________________
Steve Kroll is offline   Reply With Quote
Old 11-26-2015, 12:45 AM   #2
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,893
Send a message via Skype™ to taxlady
Copied and pasted. You mentioned that the original recipe used sauerkraut and not cabbage. How much kraut would that be?
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 11-26-2015, 01:17 AM   #3
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
Oh that looks good! Thanks, Steve!
__________________
PrincessFiona60 is offline   Reply With Quote
Old 11-26-2015, 05:33 AM   #4
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,915
Sounds and looks delicious! Would you include the sauerkraut juices in the soup?
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 11-26-2015, 06:11 AM   #5
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,006
Thanks Steve!

I think I will make a small pot of this when I come out of my self induced turkey coma early next week!
__________________
Aunt Bea is offline   Reply With Quote
Old 11-26-2015, 08:39 AM   #6
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,416
Quote:
Originally Posted by taxlady View Post
Copied and pasted. You mentioned that the original recipe used sauerkraut and not cabbage. How much kraut would that be?
According to my aunt's recipe, it was "1 can". She doesn't mention the size of the can, but I assume it would've been something around 16 oz.

I've always made my own sauerkraut, so I never buy the canned stuff. Instead, I would use about 2 cups of homemade - including the juice (that's the best part!).
__________________
Steve Kroll is offline   Reply With Quote
Old 11-26-2015, 12:45 PM   #7
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,895
That sounds like "home" to me Steve. Thanks for the nice recipe. I'll be doing it with a can of Kraut, I assume she didn't add the vinegar to the recipe?
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 11-26-2015, 12:48 PM   #8
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,416
Quote:
Originally Posted by Kayelle View Post
That sounds like "home" to me Steve. Thanks for the nice recipe. I'll be doing it with a can of Kraut, I assume she didn't add the vinegar to the recipe?
You're right, K! I should have mentioned that. I started adding the vinegar at the end because I felt it was missing some of the tang from the kraut.
__________________
Steve Kroll is offline   Reply With Quote
Old 11-26-2015, 02:29 PM   #9
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,893
Send a message via Skype™ to taxlady
Thank you Steve. I have added notes to my copy of the recipe.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 11-26-2015, 05:47 PM   #10
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,394
I really like the sound of this soup. However SO dislikes sauerkraut (I love it) and I dislike cabbage. She's OK with that.


Sent from my iPhone using Discuss Cooking
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Reply

Tags
pork, recipe, soup

Hungarian Goulash Soup Although I believe the recipe has its origins in Hungary, this version was passed along to me by my great aunt, who was Czech. I’ve made a few modifications over the years, mostly driven by the increasing availability of what were once hard-to-find ingredients. I usually use pork to make it, but you can really use any combination of stew meat and vegetables. This is also one of those dishes that benefits from making up ahead and allowing to sit overnight in the fridge. [B]Ingredients[/B] [LIST] [*]3 lbs pork loin or shoulder, or beef chuck roast, trimmed and cut into 1” cubes [*]2 tsp salt [*]5 or 6 garlic cloves, minced [*]4 slices thick bacon, cut into ” pieces [*]2 onions, chopped [*] cup dry white wine [*]4 cups low sodium chicken stock [*]2 tomatoes, diced (or one 14.5 oz can diced tomatoes) [*] head cabbage, cut into 1” pieces [*]2 tsp caraway seed, toasted and ground [*]3 tbsp good quality paprika (I use 1 tbsp Hungarian Sweet for flavor, 1 tbsp Hungarian Half Sharp for heat, and 1 tbsp Smoked Spanish for smokiness) [*]2 tsp marjoram [*]1 tbsp Worcestershire sauce [*]1 tbsp salt, or to taste [*]Fresh ground black pepper to taste [*] cup vinegar [*]Sour cream for serving [/LIST] [B]Method[/B] [LIST=1] [*]Mix meat cubes with 2 tsp salt and minced garlic. Allow to marinate for at least an hour, and up to four hours. [*]Cook bacon in a Dutch oven over medium heat, stirring occasionally, until bacon is browned and fat is rendered. With a slotted spoon, remove the bacon and set to the side, leaving the fat behind in the pot. If there is less than 3 tablespoons of fat remaining, add enough butter to make up the difference. [*]Increase heat to medium high, brown the meat in batches, ensuring that it’s not overly crowded in the pan. As each batch is finished browning, remove and set aside. [*]After the meat is all browned, add the onions to the pot and cook for 10 minutes, or until golden brown. Add the white wine to deglaze the pot, stirring to release the browned bits. Bring to a boil and cook for 5 minutes to burn off the alcohol. [*]Return the meat and bacon to the pot. Add the chicken stock, tomatoes, cabbage, ground caraway seed, paprika, marjoram, and Worcestershire sauce. Season to taste with salt and pepper. [*]Bring to a boil. Cover the pot, turn heat to low and allow to simmer for 45-60, or until meat is fork tender. [*]Add the vinegar and cook for another couple minutes. [*]Ladle into soup bowls and serve with a dollop of sour cream on top. [/LIST] [IMG]http://i892.photobucket.com/albums/ac125/SteveKroll/20151124_150111.jpg[/IMG] 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:36 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.