The Goulash Soup from Trentino Alps is one of those recipes that can warm even the soul on very cold days. Sweet or spicy, it is also delicious accompanied by slices of bread with various seeds. The original recipe requires the meat to be browned with lard. I usually follow this instruction because during the winter I prepare it with organic pork fat. Of course, if you cannot find it, in the ingredients, I have given the same quantities but referring to extra virgin olive oil. The option is still great.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Cooking time: 1 Hour
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 14 oz beef stew meat
- 10 oz onions
- 14 oz potatoes
- 2 carrot
- 2 stalks celery including leaves
- 4 tbsps extra virgin olive oil
- 1 tsp hot paprika
- 1 tsp sweet paprika
- 4 tbsps tomato paste
- 1 tsp caraway seeds
- to taste salt
Preparation
First of all, bring to a boil two liters of water with the two celery stalks, without leaves, the carrots, and a pinch of salt.
Meanwhile, cut the beef, onion, and potatoes into the smallest pieces you can.
Put 4 tablespoons of extra virgin olive oil in a high-sided pot, and brown the meat.
Add the onion, and continue to brown for a few minutes. The ingredients should stick to the pot.
Remove the pot from the stove, add the caraway seeds, sweet paprika, and only part of the hot paprika.
Mix well, put everything back on the heat, pour in the vegetable broth, and the tomato paste.
When the liquid starts to boil, add the potato pieces and let it cook for at least an hour, or until everything is tender.
Adjust salt and hot paprika to taste.
Serve piping hot, sprinkled with finely chopped celery leaves, and accompanied by slices of bread with various seeds.
Notes
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