Goulash Soup a la Babbi

Sometimes you need to forget what you know in order to make something great

I recently posted a picture of this fabulous soup. The soup is what it is all about: the person who perfected the recipe for this cooked this version for twice as long as I have been alive.

How can one argue with that experience? Trust me, if you like this kind of Wintery soup, it will fit the mark.

Babbi’s Goulash Soup

Serves 8

Ingredients:

• 25 grams (2 tablespoons) butter
• 1 onion, peeled, diced
• 40 grams ( 1/4 cup) paprika
• 1 kg (2 pounds) boneless chuck, cleaned of silver skin and diced small.
• 1 medium sized carrot, peeled and diced
• 2 ribs celery, diced
• 4 cloves garlic, peeled and minced
• 4 liters (1 gallon) water
• 2 medium sized potatoes, peeled and diced
• 2 cloves garlic, peeled and minced
• 1/2 bunch of parsley, chopped fine

Method:

1. Brown onions over medium high heat with the butter in a large pot until deep brown color.
2. Add paprika and cook for 2 minutes to develop the flavor of the paprika.
3. Add meat, stir and cook until the meat browns.
4. Add carrots and celery; cook for a few minutes until the vegetables are translucent.
5. Add garlic, cook for one minute until the oils come out.
6. Add water; bring to a simmer.
7. Cook gently for 45 minutes at a simmer. You may cover the pot if you wish.
8. Add potatoes to the pot; cook gently until tender.
9. Add in garlic and parsley. Stir through.
10. Serve with a crusty bread.

Make a huge batch of the soup – it will taste even better the next day.

Tagged as: Babbi, beef, goulash, paprika, soup, winter