{"id":12938,"date":"2021-01-15T06:59:06","date_gmt":"2021-01-15T06:59:06","guid":{"rendered":"https:\/\/kaptenmat.se\/?p=629"},"modified":"2024-01-23T12:44:57","modified_gmt":"2024-01-23T12:44:57","slug":"ungersk-gulaschsoppa-toppad-med-smetana-och-gremolata","status":"publish","type":"post","link":"https:\/\/kaptenmat.se\/en\/ungersk-gulaschsoppa-toppad-med-smetana-och-gremolata\/","title":{"rendered":"Hungarian goulash soup topped with sour cream and gremolata"},"content":{"rendered":"
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What's better than a warming goulash when winter tightens its grip on us lucky northerners. In this week's episode, I show you step-by-step how to cook a Hungarian goulash soup on a griddle. It might sound a little strange, but if you have a reasonably bowl-shaped frying pan, it's actually not that difficult. Sure, it's a bit fiddly with several steps, but if you only have time and warm long underwear, you'll fix it in no time. <\/p>\n\n\n\n

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Hungarian goulash soup topped with sour cream and gremolata<\/figcaption><\/figure>\n\n\n\n

If you really have plenty of time, you can buy a whole piece of prime rib and cut it into smaller cubes, but otherwise it works just as well with prime rib, I think. Here comes the recipe. <\/p>\n\n\n\n

Hungarian goulash soup<\/strong><\/p>\n\n\n\n

  • 1 kg. high rib sphere<\/li>
  • 2 yellow onions<\/li>
  • 6 cloves of garlic<\/li>
  • 0.5 dl of oil to fry in<\/li>
  • 1.5 tbsp paprika powder<\/li>
  • 1 tsp cumin<\/li>
  • 1 teaspoon chili powder<\/li>
  • 2 tablespoons marjoram<\/li>
  • 0.5 dl meat stock<\/li>
  • 1 lit. water (dilute with more water at the end to a good soup consistency)<\/li>
  • 1 bottle of Porter<\/li>
  • 1 can of whole tomatoes<\/li>
  • 6 potatoes<\/li>
  • 2 red peppers<\/li>
  • 2 fresh hot chilies<\/li>
  • Salt and freshly ground black pepper to taste<\/li><\/ul>\n\n\n\n

    Gremolata<\/strong><\/p>\n\n\n\n

    • 4 cloves of garlic<\/li>
    • 1 pot of parsley<\/li>
    • Grated peel from a lemon. (not the white, just the zest)<\/li><\/ul>\n\n\n\n
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