Hungarian goulash soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 tbs unsalted butter1 yellow onion, finely chopped3 cloves garlic, finely chopped1 lb pork tenderloin, trimmed of fat and cut into 1/4 to 1/2 inch cubes2 tablespoons sweet paprika.2 tablespoon caraway seeds8 cups meat stock1 cup dry white wine2 boiling potatoes, peeled and cut into 1/4 to 1/2 inch cubesSalt and freshly ground pepper1 small head cabbage3/4 cup sour cream (optional)
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.
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.
Nutritional Info 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
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