Hungarian goulash soup

Ingredients:

• 0,5 kg beef shank
• 2 pcs mid size carrot
• 2 pcs turnip
• 3-4 pcs potato
• 1 pc onion
• 1 pc smaller tomato
• 2-3 cloves of garlic
• fresh parsley
• 1 spoon of goulash cream
• 1-1 tea spoon salt, pepper
• 1ps level spoon of red paprika
• oil or bacon fat

Cut the onion to small pieces and if you use bacon fat then dice also ~5dkg of bacon, fry it and on the fat fry the onion a bit. I had only leg of pork in my fridge but if you can use beef shank instead. Remove the pot from the fire and shuffle the red paprika into. It is important not to burn the paprika because the food is going to be bitter at the end, that is the reason why you should not add the paprika above big fire or while the cooking sheet is really hot. Add the diced meet, the salt and pepper too, shuffle while you toast/sear to white.

Add the goulash cream (if you can’t buy, just let me know maybe I can send some :)). Pour in half liter water and cook for an hour. Add the diced carrot (both types), potato, tomato and garlic. At the end put the parsley into, add another 1-1,5 liter water, cover the pot and cook it on small fire until both the meet and potato will be soft.

I hope you will try one of the favourite soup of the hungarians, the goulash.