Traditional Goulash Soup

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Traditional Goulash Soup
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Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
473
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie473 cal.(23 %)
Protein36 g(37 %)
Fat25 g(22 %)
Carbohydrates25 g(17 %)
Sugar added0 g(0 %)
Roughage6.4 g(21 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.2 μg(1 %)
Vitamin E6.1 mg(51 %)
Vitamin K37.1 μg(62 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin16.6 mg(138 %)
Vitamin B₆1 mg(71 %)
Folate140 μg(47 %)
Pantothenic acid2 mg(33 %)
Biotin15.2 μg(34 %)
Vitamin B₁₂7.2 μg(240 %)
Vitamin C215 mg(226 %)
Potassium1,465 mg(37 %)
Calcium84 mg(8 %)
Magnesium90 mg(30 %)
Iron5.4 mg(36 %)
Iodine8 μg(4 %)
Zinc8.4 mg(105 %)
Saturated fatty acids12.9 g
Uric acid222 mg
Cholesterol115 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
250 grams onions
3 garlic cloves
600 grams Beef (or veal)
3 Tbsps clarified butter
3 Tbsps ground paprika
1 tsp ground paprika (hot)
salt
peppers (freshly ground)
1 Tbsp Caraway
2 Tbsps Tomato paste
1 ⅕ liters Beef broth
300 grams Tomatoes
2 Bell pepper (red)
1 Bell pepper (yellow)
350 grams potatoes (starchy, such as Idaho or russet)
1 Tbsp parsley (freshly chopped)
How healthy are the main ingredients?
BeefpotatoTomatoonionTomato pasteparsley

Preparation steps

1.

Peel and finely chop the onions and the garlic. Rinse and pat dry the meat, and cut into cubes. Melt the butter in a large Dutch oven, then brown the meat in batches for about 4 minutes. Sprinkle with paprika and remove.

2.

Saute the onions and garlic in the pan, then season with salt, pepper and cumin. Stir in the tomato paste. Add the meat back, pour in the broth, cover and simmer over low heat for 1 hour.

3.

Rinse and halve the bell peppers, remove the seeds and ribs, then finely chop. Scald the tomatoes in boiling water, plunge into ice water, then peel, remove seeds and finely chop.

4.

Rinse, peel, and dice the potatoes. Combine all ingredients in the pot and simmer for another 25 minutes. Season with salt and pepper to taste. Garnish with parsley and serve with pretzels on the side.

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