Mushroom goulash soup, a lighter one-pot dish
Mushroom goulash soup is lighter than a classic goulash, but it can still be considered a filling one-pot dish, perfect for cooler spring days.
Ingredients · Servings 5-6 people
- 1 kg of pork shoulder
- 200 g mushrooms
- 1 red pepper
- 1 medium carrot
- 2 small onions
- 2 cloves of garlic
- 1 teaspoon of tomato paste
- 500-750 ml meat broth
- 100 ml of sweet cream (30%)
- ½ teaspoon of savory
- ½ teaspoon of cumin
- ½ teaspoon sweet paprika
- ½ teaspoon of hot paprika
- ½ teaspoon smoked paprika
- 3 allspice grains
- 1 bay leaf
- salt, pepper (to taste)
- a handful of chopped parsley (for decoration)
- lard, butter (for frying)
Method · 3 h
- Cut the meat into cubes (about 1.5-2 cm). Transfer to a bowl and season with ground paprika, salt, and pepper. Set aside while you prepare the remaining ingredients.
- Wash the mushrooms and cut them into slices. Remove the core from the peppers. Cut the flesh into small pieces. Peel the carrots and cut them into half-moons. Peel the onions and garlic cloves. Dice the onions and finely chop the garlic.
- Heat some lard in a pan. Sear the meat for a few minutes. Remove from the pan.
- Add a little lard to the pan and sauté the onion. When translucent, add the carrots and bell peppers. Cook for a few minutes. Finally, add the garlic.
- Combine all ingredients in a non-stick pot. Pour in the hot broth (adjust the amount depending on how thick you want the soup). Add the cumin, bay leaf, and allspice. Simmer for about 1-1.5 hours, or until the meat is tender. Stir occasionally.
- Meanwhile, fry the mushrooms in butter in a clean pan.
- Add the mushrooms, tomato paste, and savory to the stew. Season to taste with salt and pepper. Cook for a few minutes, then add the tempered cream. Stir and cook for another minute.
- Before serving, garnish the mushroom goulash with chopped parsley.
Mushroom goulash soup is lighter than a classic goulash, but it can still be considered a filling one-pot dish, perfect for cooler spring days.