Hungarian Gulyás Sausage Soup
Dig in this hearty soup and savor the taste of freshly ground Hungarian paprika. Gulyás or Goulash is Hungary's national dish. It was invented by Hungarian cattlemen and became their favorite dish. Originally, it was a soup, not a stew. We kept this intention along with the typical ingredients. Though, to save you some cooking time, we substituted stew beef for sausages. (*)
- 1 lb beef sausages cut in 1/2 inch slices (*)
- 1 lb potatoes cut in bite size pieces
- 1-2 red or green bell pepper cut in 1 inch pieces
- 3 tbsp tomato paste
- 32 oz beef or vegetable broth
Optional for serving
- 3-4 small round bread
You might have
- 2 onions chopped
- salt & pepper
Culinary Spice Kit
- Hungarian paprika, marjoram, black pepper, bay leaves
- In a large POT, heat 2 tbsp oil.
- Fry onions, bell pepper, and sausages over medium heat until the onions turn translucent and the bell peppers turn slightly brown.
- Stir in Gulyás Spices and fry some seconds without burning the spices.
- Stir in broth, potatoes, and salt & pepper to taste. Cover. Bring to boil.
- Cook over medium heat for about 10 minutes until the vegetables are almost cooked.
- Stir in tomato paste. Cook 5 minutes.
- Cut off the top of each bread.
- Scoop most of the inside out.
- Fill with Gulyás. Serve immediately.