CIAKids : Goulash Soup


Goulash Soup
Makes 8 servings
Reminiscent of the paprika-flavored stew of the same name, this thick soup is robust enough to be a meal by itself. Serve it with a dab of sour cream, if you wish, and accompany it with lots of dark pumpernickel bread.
© Culinary Institute of America

Ingredients		Amounts
Minced Salt Pork, Slab Bacon, or Fat Back		6 tablespoons
Beef or Veal Chuck, cut into ½-inch cubes		1 pound
Finely Diced (about 2 ½ cups)		2 onions
Red Wine Vinegar		2 tablespoons
All-purpose Flour		2 tablespoons
Hot Paprika		1 tablespoon
Tomato Puree		¾ cup
Beef Broth		1 quart
Sachet: 1 teaspoon each caraway seeds, dried marjoram, and thyme, 4 fresh parsley stems, 2 cloves peeled garlic, and 1 bay leaf enclosed in a large teaball or tied in a cheesecloth pouch
Yellow or White Potatoes, peeled and cut into ½-inch cubes		2 ea.
Salt		to taste
Freshly Ground Black Pepper		to taste
Finely Sliced Scallion Greens or Chives		¼ cup

Method
1. Sauté the salt pork in a soup pot over medium heat until the bits of pork are crisp and the fat has rendered, 4 to 5 minutes. Don't forget to ask an adult for help!! 2. Add the cubed beef or veal and sauté in the fat until the meat begins to brown, 3 to 4 minutes. Add the onions and cook, covered, over medium-low heat until the onions are translucent, 8 to 10 minutes. 3. Add the vinegar and boil over high heat until the liquid begins to reduce, about 2 minutes. Add the flour and stir with a wooden spoon over medium heat for 1 more minute. Stir in the paprika, then the tomato puree, and mix thoroughly. Cook for 2 to 3 minutes. 4. Add the broth and the sachet. Bring the soup to a simmer and cook until the meat is almost tender, about 30 minutes. Add the diced potatoes and simmer until tender, about 20 minutes. Remove and discard any fat on the surface of the soup with a shallow spoon. 5. Season to taste with the salt and pepper. Serve in heated bowls, garnished with the sliced scallions or chives.