Title: Traditional Hungarian Goulash Soup
Categories: Tamara4
Yield: 1 servings

2 md White onions; sliced
3 tb Olive oil
2 tb Hungarian; (mild) paprika
500 g Goulash beef cubes
2 tb Tomato paste
2 Cloves garlic; minced
2 ts Caraway seeds; (optional)
1 ts Lemon zest
2 ts Fresh Marjoram or 1 teasp.
-dried
2 l Beef stock
500 g Potatoes; peeled and diced
2 ts Brown sugar
1 ts Salt
1 ts Pepper
1 tb Cornflour; mixed with 2
; tablespoons cold
; water
2 Pickled cucumbers cut into
-fine dice
1/4 c Sour cream

Heat the olive oil and saute the onion until golden brown, about 5 minutes.
Add the paprika, garlic, caraway seeds, garlic, lemon zest and marjoram and
stir well. Add the beef and tomato paste, and cook until the meat is well
coated and a rich brown colour.

Add the stock, salt, sugar and pepper and bring to the boil. Simmer for 1
hour.

Add the potatoes and continue cooking for a further 30 minutes. Check
seasonings and adjust if necessary.

Mix the cornflour and cold water together and stir into the soup, mixing
well. Allow the soup to thicken for a couple of minutes, then serve into
individual bowls, garnishing with sour cream and finely diced cucumbers.

Converted by MC_Buster.

Per serving: 1223 Calories (kcal); 56g Total Fat; (43% calories from fat);
25g Protein; 136g Carbohydrate; 26mg Cholesterol; 20413mg Sodium Food
Exchanges: 6 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 10
1/2 Fat; 1/2 Other Carbohydrates

Converted by MM_Buster v2.0n.