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Hungarian Goulash Soup Recipe

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This recipe for Hungarian Goulash Soup, by , is from A Little Slice of Heaven, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tracy Mayor

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound low-fat, skinless, smoked sausage
2 tablespoons Extra Virgin olive oil, divided
2 medium red onions (or 1 red and 1 sweet), halved and sliced
4 cloves garlic, crushed or minced
4 stalks celery, sliced (2 cups)
1 1/2 - 2 tablespoons Hungarian Sweet Paprika
4 teaspoons caraway seeds
4 cups fat-free chicken broth (or chicken stock)
4 teaspoons chicken soup base (especially if broth is bland)
1 1/2 pounds russet potatoes (or Idaho or red), about 4 medium, diced large
Salt and pepper to taste
Fresh parsley or sliced green onion tops (for garnish, if desired)

Directions:
Directions:
Slice sausage link lengthwise, then cut into half-moon slices. Brown the sausage slices in 1 tablespoon olive oil and then remove from pan. Set aside. Add 1 tablespoon more oil, and sauté onions and garlic for about 5 minutes, then add the celery and carrots and cook for an additional 10 minutes or so. Add the broth, paprika, caraway seeds, and potatoes. Bring pot to a boil. Taste and make sure the broth tastes as you like it; if not, add more seasonings. Cover and cook for about 20-30 minutes on low heat, until potatoes and carrots are tender and the flavors are blended. Add the sausage slices back into the pot the last 5 minutes of cooking time.

Toast rye bread (or use croutons) and serve soup in large soup bowls with the toast or croutons. You can garnish with sliced green onion tops or fresh parsley, if desired.

Number Of Servings:
Number Of Servings:
10 cups, or 5 servings

 

 

 

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