All across restaurants throughout Hungary, Austria and Switzerland you’ll find this soup playing an integral part of any menu. With its soothing warmth and spicy yet restorative heat, it’s just the thing to help fight the cold this winter. It’s best served simply with a chunk of fresh crusty bread to mop up the juices. Try serving with a dollop of sour cream on top or a sprinkling of spring onions.
- 1tbsp olive oil
- 2 onions, sliced
- 2 garlic cloves, crushed
- 1 pepper, deseeded and diced
- 400g spicy sausage, sliced
- 1tbsp paprika
- 1tsp caraway seeds
- 1 400g tin chopped tomatoes
- 1tbsp tomato purée
- Salt and freshly ground black pepper
- 1.5 litres beef stock
- 200g potatoes, peeled and diced
In a large pan, heat the oil and gently sauté the onions, garlic and pepper until softened. Add the sausage and continue to cook until the meat is golden.
Stir in the paprika and cook for 2 more minutes, then add the caraway seeds, tomatoes, tomato purée and season well. Pour over the stock and bring to a boil. Add the potatoes and simmer for 30mins until the potatoes are cooked. Serve.
Top tip for making Goulash soup
If you can’t find any spicy sausage, simply use a pack of plain beef sausages and add a fat red chilli to give it some spice.