Low-carb Hungarian Goulash soup
- 8 oz. 225 g (325 ml)
- 4 4 garlic clovegarlic cloves
- 8 oz. 225 g or rutabaga
- 1 1
- 1 lb 450 g ground lamb or ground beef
- 4 oz. 110 g butter or olive oil
- 1 tbsp 1 tbsp paprika powder
- ½ tsp ½ tsp cayenne pepper
- 1 tbsp 1 tbsp dried oregano
- 1 tbsp 1 tbsp crushed caraway seeds
- 2 tsp 2 tsp salt
- ½ tsp ½ tsp ground black pepper
- 14 oz. 400 g (400 ml) crushed tomatoes
- 3 cups 700 ml water
- 2 tsp 2 tsp red wine vinegar
- 1 cup 225 ml or mayonnaise
- fresh parsley, for garnish
- Peel and chop the vegetables finely.
- Sauté the onion and garlic, with a generous amount of oil or butter, in a heavy pan over medium heat, until softened.
- Add the ground meat and sauté, stirring occasionally, until cooked through and browned.
- Add the bell pepper, celery root, paprika, cayenne, oregano, caraway, salt, and pepper. Stir for about 1 minute. Pour in the tomatoes and 2/3 cups of the water.
- Increase the heat and bring the soup to a light boil. Let simmer for 10 minutes.
- Add remaining water and vinegar before serving.
- Serve with finely chopped parsley and a dollop of sour cream or mayonnaise.
Top the soup with some fresh mozzarella, lemon juice, and thinly sliced red onions for extra flavor.
Lamb really is the star of this soup, but if you’re not a fan—or you don’t have any on hand—try any ground meat you like. Beef is nice and hearty, with a subtler flavor than lamb, while ground chicken or turkey lends a milder flavor. And remember, almost all soups develop even more flavor after a day or two, so go ahead a make it ahead of time. You can get an even richer, more complex flavor by sautéing in half butter and half olive oil.