This is definitely the season for soups and we are adding them to our menus at the convent every week. There are so many kinds to choose from, they are so much fun to make, and so satisfying to eat. One of the suppers which sisters most love is a big hearty soup served right out of the skillet in which it has been prepared and then simmered a good part of the afternoon. Each person goes by and dips out a bowlful just to their liking to take back to their table where home baked bread and salad is waiting for them. This simple experience almost always puts everyone in a jovial mood that makes for a good time at the table with a warm “homey” atmosphere filling the refectory. One of our most popular choices is this goulash soup with a light Hungarian accent.
CHANGE SERVING SIZEpeople
PREP TIME30 mins
READY IN1 hr15 mins
- 2 tbsp olive oil
- 1 1/2 lb beef ground
- 1 large onion(s) chopped
- 2 garlic clove(s) finally chopped
- 3-4 carrot(s) thinly sliced
- 1/2 head cabbage cored and shredded
- 1 small bell pepper(s) red, seeded and chopped
- 1 tbsp flour all purpose
- 2 tbsp sweet paprika
- 4 cup vegetable stock
- 2 potato(s) cut into chunks
- 1-2 tsp sugar (optional)
- sour cream or shredded cheese (for garnish)
- Heat the oil in a large pan. Add the meat, onion, garlic, and carrots and cook over low heat, stirring occasionally, for 8-10 minutes until lightly colored. Add the cabbage and bell pepper and cook stirring frequently, for 3-4 minutes.
- Sprinkle in the flour and paprika and cook, stirring continuously, for 1 minute. Gradually stir in the vegetable stock, a little at a time. Increase the heat to medium and bring to a boil, stirring continuously. Season to taste with salt, then reduce the heat, cover, and simmer for 30 minutes.
- Add the potatoes and bring back to a boil, then reduce the heat, re-cover the pan, and simmer for another 20-30 minutes, until the potatoes are soft but not falling apart.
- Taste and adjust the seasoning, adding salt and pepper if needed. Stir in the sugar, if necessary. Ladle the soup into warmed bowls, swirl a little sour cream or shredded cheese on top of each, and serve immediately.