Bean goulash soup

Name: Bean goulash soup
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 500 g beef shin or pork shoulder, diced; 2 tins (400 g each) borlotti beans, rinsed (or 300 g dried, soaked the day before); 1 large onion, finely chopped; 2 tbsp oil; 1 tbsp paprika; ½ tsp ground caraway; 2 cloves garlic; 2 carrots and 1 parsnip, sliced; 2 potatoes, diced; 1 green pepper and 1 tomato; salt, pepper, hot paprika to taste

Time: 1 hr 30 min (about 30 min hands-on)6 servingsapprox. 440 kcal / serving (estimated)approx. 25 g protein / serving

Bean goulash soup (babgulyás) sits between gulyás soup and bean soup — it's built on a paprika-rich meat stock, with beans and plenty of vegetables added in.

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Method

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Soften the onion in the oil, take off the heat, sprinkle with paprika and add the meat, caraway and crushed garlic.
Season and braise covered with a little water for 40 minutes (longer for beef, until half tender).
Pour in 1.5 litres of water, add the carrots, parsnip, pepper and tomato and cook for 15 minutes.
Add the potatoes and beans and cook for another 15-20 minutes until everything is tender; season with hot paprika.
It keeps 4 days in a soup container; reheat covered in the microwave on medium for 3-4 minutes, stirring halfway.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Add tinned beans only at the end so they don't fall apart during the long cooking; with dried beans, start them together with the meat, as they need time to soften.
Braise the meat with the paprika onion in a little water, covered, until tender first, before thinning it out into the final soup.
Add hot paprika carefully, tasting as you go — it's easier to add more heat later than to take it away.
Keeps 4 days in the fridge; reheat covered in the microwave, stirring halfway through so it heats evenly.

Frequently asked questions

What's the difference between babgulyás and bean soup?

Babgulyás is a gulyás-based, richly spiced, vegetable-heavy meat dish served as a soup; plain bean soup is usually a simpler soup thickened with a roux.

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