Can I use other types of meat instead of lamb for the goulash soup?

Yes, if you don't want to use lamb, you can also use beef, pork, or chicken as a substitute.

Can I make the goulash soup in advance?

Yes, goulash soup can be made in advance. It can even taste better after a day or two in the refrigerator, as the flavors can meld well.

Can I freeze the goulash soup?

Yes, goulash soup can be frozen. Make sure to store it in an airtight container and consume it within about 3 months for the best quality.

What side dishes go well with goulash soup?

Goulash soup can be well served with fresh bread, such as baguette or sourdough. Additionally, you can sprinkle some sour cream, chopped parsley, or paprika on top for extra flavor.

Goulash soup with sweet potato and lamb

Name: Goulash soup with sweet potato and lamb
Cook time: 40 min
Total time: 40 min
Yield: 4P
Ingredients: 400 g lamb merguez; 2 tbsp olive oil; 1 large onion; 4 cloves garlic; Thyme, bay leaf; 2 tsp cumin seeds crushed in a mortar; 1 tbsp mustard; 400 g diced tomatoes; 700 g passata; 400 ml water + 2 stock cubes; 2 bell peppers; 4 carrots; 4 celery washed; 1 tbsp smoked paprika; 1 large sweet potato; Pepper and salt; Topping:; 125 g sour cream; 0.5 bunch parsley coarsely chopped

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40min

•

Easy

A hearty, flavorful Hungarian meal soup or stew, with meat and potatoes. Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 4P

400 g lamb merguez
2 tbsp olive oil
1 large onion
4 cloves garlic
Thyme, bay leaf
2 tsp cumin seeds crushed in a mortar
1 tbsp mustard
400 g diced tomatoes
700 g passata
400 ml water + 2 stock cubes
2 bell peppers
4 carrots
4 celery washed
1 tbsp smoked paprika
1 large sweet potato
Pepper and salt

Topping:
125 g sour cream
0.5 bunch parsley coarsely chopped

Preparation method

How do you make this?

Take a large cooking pot and roast the crushed cumin seeds until a delightful aroma is released, pour the cumin seeds onto a plate.

Cut the merguez into small pieces and brown them in the same cooking pot with olive oil.

Scoop the merguez onto a plate with paper towels and set aside.

Pour out half of the fat, and sauté the finely chopped onion and garlic in the other half of the fat.

Meanwhile, peel and dice the carrot and sweet potato, as well as the celery and bell pepper. Add these to the onion and garlic and sauté briefly.

Now add thyme, bay leaf, paprika, the roasted cumin seeds, diced tomatoes, passata, water, and stock cubes, season with pepper and salt, and bring everything to a boil.

Reduce the heat and let it simmer for 25 minutes.

Taste and adjust seasoning with pepper and salt if necessary.

Serve in deep plates and finish with sour cream, parsley, and browned merguez.