Goulash soup

Goulash soup

From the Australian WW community

Serves 8

Core recipe

2 tsp olive oil
2 cups chopped onions
2 tbsp minced garlic
3 peppers, chopped
3 tbsp tomato puree
1 lb beef, cut into 1”cubes
¼ tsp caraway seed
1 tsp paprika
1½ litres beef stock
1 tbsp lemon juice
1 cup potato, peeled and cubes
sea salt
pepper

Heat the oil.  Saute the onions until translucent. Add garlic, peppers and tomato paste.
Cook for 10 minutes.

Add beef, caraway seeds, paprika, stock and lemon juice. Simmer for about 1¼ hours

Add potatoes and continue simmering until meat and potatoes are tender.

Season to taste.

Another version:

Goulash Soup

Serves 6

Core recipe

1 tbsp oil (use from allowance or use frylight)

1 clove garlic, crushed

1 onion, chopped

350g pork steak, finely diced

1 tbsp paprika

2 tbsp tomato puree

salt & pepper

1 tsp caraway seeds

600ml beef stock

Heat oil and fry onion and garlic for 2 mins,

Add pork and fry 2-3 mins until browned.

Stir in paprika, tomato puree, caraway seeds, salt and pepper.

Gradually add stock, bring to the boil, cover and simmer for 40 mins, until the meat is tender, removing the lid for the last 10 mins or so.

Adjust the seasoning and serve.

And another version:

Hungarian Goulash Soup

Points per serving 2

Serves 4

Minced pork or turkey will be equally as delicious as the traditional beef in this spicy, rich soup. It is particularly good with a swirl of low fat plain yoghurt.

	175 g extra-lean beef mince
	2 medium onion(s), chopped finely
	1 stick celery, chopped
	1 medium red green or yellow pepper(s), deseeded and chopped
	2 teaspoon paprika
	1 teaspoon ground cumin
	690 g passata, chunky
	1 portion stock cube, (use vegetable stock cube to make 1 pint)
	1 teaspoon white sugar
	40 g pasta, dried, small shapes for soup (farfalle or shells)
	1 tablespoon parsley, chopped fresh
	1 pinch salt
	1/4 teaspoon pepper, black
	20 g very low-fat plain yogurt, (4 tsp)

  

     Dry-fry the minced beef in a large non-stick pan, until browned. Add the onions, celery and pepper and sauté for 5 minutes, stirring frequently.

·         Reduce the heat, mix in the paprika and cumin and cook for a minute. Add the passata, stock, sugar and pasta. Cover and leave to simmer for 25 minutes. Stir occasionally.

·         Stir in the chopped parsley and season to taste with salt and pepper. Serve, piping hot, ladled into warm soup bowls with a teaspoon of low fat plain yogurt in each bowl.