Gulaschsuppe ist ein deftiges und kräftiges Gericht, das in der kalten Jahreszeit besonders beliebt ist. Wenn du lernen möchtest, wie man diese köstliche Suppe zubereitet, solltest du unbedingt gemeinsam mit deiner Mutter kochen. In diesem Artikel erfährst du, wie du eine leckere Gulaschsuppe mit deiner Mutter zubereiten kannst.

Gulaschsuppe, deftig und kräftig mit Muddi kochen

“Hello and welcome to Mutti (Mum) in the kitchen. Today, I am going to rescue some food and turn it into a delicious goulash soup. I saw some amazing organic beef goulash at the supermarket yesterday, but it was close to its expiry date. The best-before date only means that the meat is still good, but I was worried it might not be sold and could end up getting thrown away. So, I thought of making something out of it, and it looks really good. I cut the cubes a bit smaller, so they weren’t too big in the soup. That’s about 800 grams of beef goulash, and let’s get started.

I put three tablespoons of butter in the pot, and that should be hot now. I’ll test it out, and in the meantime, let me tell you something. We’ll start by frying the beef goulash and three onions. I chopped them into nice, big pieces, and if yours are smaller, feel free to use four. I also cut up three garlic cloves. We fry the meat for about five minutes, and then add the onions and garlic for another five minutes.

Now, we add some tomato paste and let it roast for a bit before deglazing it with about one and a half liters of beef broth. I had some left over from yesterday, so I used that, and it turned out to be almost four liters! But we only need one and a half liters for 800 grams of beef goulash, which will make around ten to twelve portions. Let it simmer for an hour, and I’ll prepare the rest.

I have five large potatoes, some red bell peppers, and some carrots. I peeled and diced them into chunks, and after an hour, I’ll add them to the soup, let it simmer for another 25 or 30 minutes, and then it will be ready. I also add some sweet paprika, salt, pepper, sugar, seven sprigs of marjoram, and four bay leaves while it simmers.

After an hour and a half, the soup is ready. It’s a hearty and healthy meal, and it warms you up from the inside. I like such dishes for dinner, and I wish you enjoy making this goulash soup. Until next time, happy cooking with Mutti!”
source.