Hungarian Pork Goulash Soup.........Rustic Peasant Recipe

[boopie]

Here ya go for those who asked. My Russian cook Luda used to make this for me often when I lived in Moscow in the early 70's. I make it often as well as some of my other fav's the she used to cook for me. Everyone I have cooked this for demands the recipe:

1/4 cup unsalted butter

2 tbls. vegetable oil

1 yellow or sweet onion finely chopped

2 cloves garlic finely chopped ( I use the pre-chopped jar garlic, just as good)

1 generous lb. pork tenderlion trimmed of fat and cut into1/4-1/2 inch cubes.

2 Tblsp." Hot" Paprika.......Sweet paprika does not work in this recipe. You may have to look around

a bit for it but it's a must.

1/2 tbls. caraway seeds

8 cups of meat stock....I used to make this from scratch but it took all day and it was expensive.

(buy 2 boxes of Kitchen Basic, Swansons, etc......all are good....2 boxes= the 8 cups you need)

1 cup of dry white wine

2 lge. boiling potatoes, peeled and cut into1/4-1/2 inch cubes

Salt and fresly ground pepper.

3/4 cup sour cream

4 tbls. of fresh chives or less freeze dried ( have used both)

1 pkg of egg noodles

1 sm. can tomato paste

In a lge saucepan, warm the butter and olive oil over medium heat. Add the onion and garlic and saut'euntil the onion is translucent 2-3 min. Raise the heat, add the pork and saut'e until it is lightly browned, 3-5 min. Sprinkle in "HOT" paprika and caraway seeds and saut'e 1 min. more

Add the stock, wine, potatoes, a generous tbsp. of tomato paste. Bring to a boil and deglaze the pan by stirring to dislodge any browned bits. Reduce heat and simmer, uncovered, until the pork and potatoes are tender, about 30 min.

Season to taste with salt and pepper, ladle into warmed bowls over egg noodles and garnish with a generous helping of sour cream & chives.

I serve this dish w/hot sourdough bread and sweet cream butter.

I am off to have some now.........Hope you enjoy..........Boop

[cws]

cant wait to try it

[birdlady]

It sounds sooo good. Thank you.