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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 298.4
  • Total Fat: 11.6 g
  • Cholesterol: 65.3 mg
  • Sodium: 1,007.3 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 6.0 g
  • Protein: 21.1 g

View full nutritional breakdown of Hungarian goulash soup calories by ingredient
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Hungarian goulash soup

Submitted by: 1AIREDALE

Introduction

This is a rework of a rich recipe I loved as a kid. Substituting cabbage for noodle adds lots of flavor and fiber and takes away the unneeded carbs. With a little fat free sour cream stirred in at the end, this feels like a big sin, but with 21 grams of protien 6 grams of fiber, 18 net carbs and half a days supply of vitamins..you know how good it is! This is a rework of a rich recipe I loved as a kid. Substituting cabbage for noodle adds lots of flavor and fiber and takes away the unneeded carbs. With a little fat free sour cream stirred in at the end, this feels like a big sin, but with 21 grams of protien 6 grams of fiber, 18 net carbs and half a days supply of vitamins..you know how good it is!
Number of Servings: 8

Ingredients

    4 tbs unsalted butter
    1 yellow onion, finely chopped
    3 cloves garlic, finely chopped
    1 lb pork tenderloin, trimmed of fat and cut into 1/4 to 1/2 inch cubes
    2 tablespoons sweet paprika.
    2 tablespoon caraway seeds
    8 cups meat stock
    1 cup dry white wine
    2 boiling potatoes, peeled and cut into 1/4 to 1/2 inch cubes
    Salt and freshly ground pepper
    1 small head cabbage
    3/4 cup sour cream (optional)


Directions

In a large saucepan, warm the butter over medium heat. Add the onion and garlic and sauté until the onion is translucent, 2-3 minutes. Raise the heat, add the pork and sauté until it is lightly browned, 3-5 minutes. Sprinkle in the paprika and caraway seeds and sauté for 1 minute more. Add the stock, wine, cabbage and potatoes. Bring to a boil and deglaze the pan by stirring to dislodge any browned bits. Reduce the heat and simmer, uncovered, until the pork, cabbage and potatoes are tender about 40 minutes.


Season to taste with salt and pepper, ladle into warmed bowls and garnish with the sour cream.

Serving Size: Makes 8 generous bowls

Number of Servings: 8

Recipe submitted by SparkPeople user 1AIREDALE.






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