Goulash Soup with Little Dumplings
Goulash Soup with Little Dumplings - Goulash Soup with Little Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 721 cal. | (34 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 35.7 μg | (60 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 8 μg | (267 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,248 mg | (31 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 195 mg | |||
| Cholesterol | 208 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the soup
- 600 grams Beef (shoulder)
- 1 onion
- 1 garlic clove
- 1 carrot
- 400 grams floury potatoes
- 2 Tbsps vegetable oil
- 1 tsp ground paprika
- 1 tsp Turmeric
- 800 milliliters Beef broth
- salt
- peppers (freshly ground)
- 1 Tbsp freshly chopped parsley
- For the dumplings
- 1 onion
- 1 Tbsp butter
- 6 White rolls (from the day before)
- 250 milliliters milk
- 2 eggs
- 2 Tbsps freshly chopped parsley
- salt
- breadcrumbs (to taste)
Preparation steps
Rinse meat, pat dry and cut into small cubes. Peel onion, garlic, carrot and potatoes and cut all into small cubes. Fry meat in hot oil then add vegetables and sprinkle with paprika and turmeric. Pour in broth, season with salt and pepper and let simmer gently, covered, stirring occasionally, about 1 and 1/2 hours.
Meanwhile, make dumplings. Peel onion, chop finely and sauté until translucent in hot butter. Cut rolls into small cubes and place in a bowl. Whisk together milk, eggs, and salt and pour over bread cubes. Add onion and parsley and let soak for about 30 minutes. If the dough is too heavy or wet add some breadcrumbs to adjust consistency. Form about 8 small dumplings, place in boiling salted water, reduce heat and simmer until done, 15-20 minutes. Do not allow water to boil.
Remove dumplings from cooking water and divide among bowls. Season goulash to taste with salt and pepper, divide soup among bowls with the dumplings and serve garnished with parsley.
