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Recipe: homemade goulash soup
Whether fresh or warmed up, with or without Frankfurter sausages – goulash soup is simply as much a part of winter as (actually) the snow. And especially after skiing or an extended winter walk, hardly anything can taste as delicious as a plate of goulash soup. We asked SPICEvip Tina from liebes_tinchen for her favorite recipe for goulash soup – and it's prepared in a soup spoon turn!
preparation
Fry the beef cubes in oil for 5 minutes and stir well. Add the chopped onion and garlic and sauté for another 5 minutes. Add the tomato paste and deglaze with the beef broth.
The goulash powder and the paprika powder from STAY SPICED ! Add to taste and let stew for about 60 minutes with the lid closed and heat.
Add the chopped potatoes and simmer for another 20 minutes. When the potatoes are soft, stir in the smoked peppers and sliced sausages.
Enjoy the goulash soup!
#stayspiced
Weitere Rezepte
When it's cold, raining or snowing outside, it's the perfect time for a warming soup. In addition to the classic beef soups, vegetable soups or cream soups, we have a recipe for Asia Chicken Stock – also called Asian chicken soup. It not only warms from the inside: it also tastes wonderfully spicy. And is the basis for many Asian dishes with ramen, udon noodles and dumplings. And all spices for the Asia Chicken Stock can of course be found in our STAY SPICED ! Spice Shop.
It is well known that carfiol (also known as cauliflower) is often served as soup. However, this carfiol soup becomes really ingenious with the refinements of the BBQ Hiesenvillage SPICEvips, also known as Katrin & Roland. They top the soup with chimichurri and a finely seasoned crème fraîche toque – and so they meet our taste exactly. And we bet: yours too!
Such a beef soup already has something! It warms, it strengthens, it brightens the mood and above all it tastes incredibly good. Especially when it is served with delicious inserts. We asked SPICEvip Kathi from Kathis Küchenstadl about her recipes for classic beef soup and her favorite inserts – and she revealed them to us exclusively for the SPICEblog. Have fun cooking!