Goulash soup

Gavin Victor

3 onions, sliced
2 cloves garlic, crushed
1 kg pork, cubed
black pepper
60 ml paprika
15 ml cumin (jeera)
115 g tomato paste
5 chicken stock cubes
50 ml cake flour
250 ml sour cream
30 ml sugar
chopped parsley

In a large saucepan, sauté the onion and garlic in a little heated oil until soft. Lightly season the meat cubes with salt and pepper and brown in the oil. Add the paprika and cumin and stir-fry for about 1 minute. Add the tomato paste and stock cubes, dissolved in 2 litres boiling water. Reduce heat and simmer for about an hour or until the meat is tender. Blend the cake flour with a little water to form a paste. Add it to the soup and heat while stirring continuously until the mixture comes to the boil and thickens slightly. Add the cream and sugar, season with salt and black pepper and heat through. Sprinkle with a little chopped parsley just before serving. Serve with fresh bread rolls.

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