German Goulash Soup
- Preparing Time: 20 minutes
- Total Time: 2 hours and 10 minutes
- Served Person: 6
- 1 large onion chopped
- 2 cloves garlic chopped
- sour cream for garnish
- 2 tablespoons lard or bacon grease
- 2 tablespoons sweet paprika hungarian
- 2 tablespoons hot paprika hugarian
- 1 pound pork sholder trimed and ground
- 2 quarts chicken stock homemade if possible
- 2 teaspoons caraway seeds
- 1 teaspoon marjoram dried
- 2 cups potatoes diced
- 1 cup carrots diced
- 1/2 cup red bell pepper seeded, de-ribed & diced
- 1 cup canned tomatoes drained & chopped
- salt ~~amp pepper to taste
- Carbohydrate 41.0958466690415 g
- Cholesterol 20.0166666666667 mg
- Fat 8.82066250055174 g
- Fiber 4.52122091476522 g
- Protein 18.9588783339622 g
- Saturated Fat 2.39378695842281 g
- Serving Size 1 1 Serving (872g)
- Sodium 941.755375001448 mg
- Sugar 36.5746257542763 g
- Trans Fat 0.693668500055387 g
- Calories 317 calories
Heat the lard or oil in a Dutch oven or large soup pot over medium heat. Add the onion and garlic and cook until softened and golden brown, stirring occasionally, about 20 minutes. Add the sweet paprika hot paprika, and stir until onions are well coated. Stir in the meat, a little salt and a few grinds of pepper. Add 1/2 cup of the stock, increase the heat to medium-high and cook until the liquid is almost evaporated. Add the remaining stock and the caraway seeds. Bring to a boil, decrease heat to maintain a simmer and cook, covered, for 1 hour or until the meat is almost tender. Skim and discard the fat. Add the marjoram, potatoes, diced carrots, red peppers and tomatoes. Cook the soup for 20 minutes or more until the potatoes are tender. Season to taste with salt, pepper, and paprika. To serve, ladle into warmed soup bowls and garnish with a dollop of sour cream.
