After losing a long hard snowball fight out in the cold, soaked through, there's nothing better than to come in to a hot bowl of soup. Out where it gets really cold; Prague, Austria etc, they sup rich Goulash served with sliced bread dumplings and fried potato dumplings. I've taken the goulash base and turned it into a soup that takes no more than about 20 minutes to cook and is thick and delicious.
Ingredients (makes 2 large portions):
1 medium onion, finely chopped
25g butter
3 tablespoons of ground paprika
2 tablespoons tomato puree
200ml stock +100ml of boiling water (or 300ml boiling water and 1/2 stock cube)
Leftover cooked meat, beef, pork, etc chopped up. Use beans if you're veggie.
For the dumplings:
4 tablespoons flour
2 tablespoons suet
Cold water to bind
Pinch of salt
Melt the butter in a pan and gently fry the onions until soft. Add the paprika and tomato puree, stir, then add the stock, water and chopped meat. I used home made duck stock and leftover pheasant from the weekend roast, but you can use beef stock cube with any leftover meat. Leave simmering while you make the dumplings. Mix together the dry flour, suet and pinch of salt in a bowl, add a little water to bind and make a dough. Form it into 6 small balls and drop in the soup. Cover and allow to simmer for 20 minutes. Season to taste and it is ready to serve with a big hunk of fresh buttered bread
Ingredients (makes 2 large portions):
1 medium onion, finely chopped
25g butter
3 tablespoons of ground paprika
2 tablespoons tomato puree
200ml stock +100ml of boiling water (or 300ml boiling water and 1/2 stock cube)
Leftover cooked meat, beef, pork, etc chopped up. Use beans if you're veggie.
For the dumplings:
4 tablespoons flour
2 tablespoons suet
Cold water to bind
Pinch of salt
Melt the butter in a pan and gently fry the onions until soft. Add the paprika and tomato puree, stir, then add the stock, water and chopped meat. I used home made duck stock and leftover pheasant from the weekend roast, but you can use beef stock cube with any leftover meat. Leave simmering while you make the dumplings. Mix together the dry flour, suet and pinch of salt in a bowl, add a little water to bind and make a dough. Form it into 6 small balls and drop in the soup. Cover and allow to simmer for 20 minutes. Season to taste and it is ready to serve with a big hunk of fresh buttered bread
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