Bound goulash soup
Time
Preparation time: 15 min.
Cooking or baking time: 28 min.
Total preparation time: 43 min.
The bound goulash soup, the popular classic in German kitchens.
ingredients
- 500 g pork goulash
- 2 tablespoons of corn oil
- 1 liter stock
- 2 onions
- 60 g of the birch tree
- 100 g potatoes, flour-boiling
- 1 carrot
- 1 small packet of tomato pieces
- 40 g of butter
- 1 teaspoon paprika powder
- Pound 18 - 20 caraway seeds
- 2 brown rotis
- Pinch of marjoram
- pinch of salt
- Pinch of pepper
A bound goulash soup tastes particularly strong due to the slices of bread and the whole well-seasoned vegetables.
preparation
- Cut the pork goulash into 2 cm cubes. Now put the pork cubes in a casserole (or in a roasting pan) with briefly heated corn oil, sauté briefly and season with pepper and salt.
- Deglaze the seared goulash with 125 ml of broth and place the lid on the saucepan, then simmer the goulash for a further 25 minutes on a very small level.
- Then clean the onions, greens, floury potatoes and the carrot, wash and cut everything into small cubes. Already provide the package with tomato pieces.
- Now in a second pot melt the butter and roast the vegetables in it. Add the tomato pieces and deglaze with the remaining broth, then add the bread cubes. Cover with the lid of the pot and let the soup boil, then put back on a small scale and let the vegetables simmer for 20 minutes, then the vegetable pot well mimic, through the pureed vegetables, everything is creamy and needs no binding.
- Add the goulash to the pureed vegetables, season the bound goulash soup with a little paprika powder, marjoram and the chopped cumin a little and arrange.
tip
You can also serve it in a small bread, if you want something special.
Baking: make 4 brown chips for the Gulaschtassen themselves, "in size of about 16 cm diameter", for the Gulaschtassen.
Cut the loaves horizontally in the upper area "as a bread cover", set the bread cover aside and roughly hollow out the loaves with a tablespoon.
Pick up the breadcrumbs in a bowl, the breadcrumbs of 2 breads come in with the goulash sauce, when the pork goulash is simmered, the rest pick up breadcrumbs, for sauces of every kind.
