Goulash soup

Method

1. 1

   Frying the onions

   In a bogrács or large pot, melt the lard and fry the diced onion over a low heat until glassy, about 10 minutes.

   10 min
2. 2

   Searing the beef

   Add the beef shin cubes and brown them on all sides, then remove the pot from the heat and stir in the sweet paprika so it does not burn.

   10 min
3. 3

   Seasoning

   Return the pot to the heat, add the crushed garlic, caraway seeds and bay leaves, then pour in enough boiling water to cover the meat.

   5 min
4. 4

   Cooking the meat

   Cover and simmer gently for about 60 minutes until the meat is tender, stirring occasionally and topping up with water as needed.

   60 min
5. 5

   Vegetables

   Add the potato, carrot, parsley root, bell pepper, tomato and chilli pepper, then simmer for a further 25 minutes until the vegetables are soft.

   25 min
6. 6

   Final seasoning

   Season with salt and pepper, remove the bay leaves, and if the soup is too thick, add a little more boiling water. Let it rest for a few minutes before serving.

   5 min