The perfect soup for a cold day, it keeps you warm and full. And you can skip the meat and the you get a vegetarian Goulash soup. I made this soup with my colleague Gunilla when I helped her out at the restaurant at KSLA. And I just fell in love with it!!! So here you are, I hope you like it!!
500 gram prime rib
200 gram yellow onion
25 gram butter
1 teaspoon paprika powder
1 teaspoon garlic powder
1 teaspoon salt
1 tablespoon cummin seeds
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1,5 dl meat bouillion
75 gram celeriac
150 gram parsnip
150 gram carrots
250 gram potatoes
1 dl crushed tomatoes
1/2 red pepper
And serve with some soured cream and bread.
1, Cut the meat into small bite size pieces.
2, Peel and cut the onion.
3, Peel and cut the celeriac, parsnip, carrots and potatoes into small cubes. And slice the pepper into little bits.
4, Fry the onion in the butter in the bottom of the soup pan until softened.
5, Then add the paprika powder to the onions and fry for another 30 seconds.
6, Then add the meat, salt, cummin, black pepper, garlic powder and the dried thyme.
7, Stir and then add the bouillon. Cook and stir, and then let it simmer under a lid for about 30 minutes.
8, When the meat starts to feel tender, then you add the root crops. Add some more water, stir, let it boil and then let it simmer under a lid for another 10 minutes.
9, When the root crops is soft add the pepper and crushed tomatoes. Stir and cook for some minutes. And then let it simmer under a lid for 15 minutes.
10, Now taste it, you might need to add some more salt.
Serve and enjoy with some bread and Soured cream.
By Malin Nordblom
Fab Foodie Swede
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