Pork goulash soup

Pork goulash soup is one of the best party dishes I know for a big group. Lucky me Danish pork meat is best in class and gives the soup an extra kick. Use meat that is fat enough to melt into the pork goulash soup. And equally important: Don’t forget to STIR the soup regularly! It would be a pity if it burns to the bottom of the pot.


Recipe: Pork goulash soup

Amount: 10 servings

Ingredients

1,5 kg pork, diced (pork chops or pork neck, anything but a lean piece)
100 g flour
Salt
Black pepper
Mild chili powder
3 tbsp olive oil
2 onions, diced
4 bell peppers, diced
2 carrots, diced
1 kg small potatoes with skin, cubed
2 cloves garlic, minced
2 cans tomatos, incl juice
400 ml broth
2 tbsp paprika powder, spicy
2 tbsp paprika powder, mild
black pepper
6 whole allspice (Pimento)
100 ml dry red wine

Preparation

  • Firstly cut the pork meat into 2 cm pieces. Don’t trim the fat away so that the fat will melt into the soup. It will make the meat tender and juicy.
  • Then dredge the pork cubes in flour that has been generously seasoned with salt, pepper and chili powder.
  • After that brown the pork cubes in a large saucepan in hot oil. Best in separate batches. Remove the pork from the pan.
  • Brown the onions and peppers in the same saucepan, add the garlic just before they’re finished. Sprinkle the vegetables with the rest of the flour if any is left. Stir well. It will serve as roux for the soup.
  • Return the pork to the saucepan together with the broth, tomato, paprika powder, diced peppers and carrots, salt, pepper, allspice and wine.
  • Bring to boil. Stir well because the sauce will stick to the bottom.
  • Simmer covered on low heat for 3 – 3,5h until the meat is tender and almost falling apart. Another cooking hour will do the pork goulash soup no harm.
  • After 2 hours check the taste and season the pork goulash soup with more paprika powder, salt and pepper if necessary. Add the potato cubes. Cook until done.
  • Enjoy

Why is it important to stir pork goulash soup regularly?

  • Stir regularly that the goulash soup is not burning to the bottom.
  • Time interval depends on the temperature you are using to cook. You find out fast the right time interval. Mine is 20 minutes. Then the soup starts to stick to the bottom. But it can be easily removed and stirred into the goulash again. The lower the temperature, the less stirring. It’s a pain in the a** but so worth it.

What can I do if the pork goulash soup burned to the bottom?

If the soup burns into the pot, don’t scrape the bottom. It will destroy your goulash soup. Pour it into a new pot. Taste. If it doesn’t taste burned then continue cooking until done.

Do I really need 2 different paprika powders?

Yes! Each has it’s own flavour that will add to the dish.
Did you know that Hungarian, hot paprika powder is used for it’s flavour?
Sweet paprika powder has a sweet flavour that nicely blends in. It is also used for adding colour to a dish. Both powders works perfectly together but you cannot substitute one for the other.
Don’t use smoked paprika to make pork goulash soup. Smoked paprika or pimenton adds smokiness to the goulash soup and that is not the intention here.

Notes

Looking for a goulash recipe? Then check out the recipe for Gulasz – Polish pork goulash.

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This Post Has 2 Comments

  1. Bill

    If you want to cook goulash sout even from pork, find an original recipe from Hungary. Flour is a no go and always start with the onion not the meat. If your onion is “glassy” when you cook it in lard in low heat then add the meat and when the meat starts to whiten the add the hungarian palrika powder. This is the foundamental of a real authentic gulyas and the pörkölt.
    The thickness of the soup or the stew is coming from the onion not from flour.

    1. RG

      Thanks for the tip. I will try this method the next time.

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