Smoky, rich and sweet. This beef sausage soup is a delicious 30 minute version inspired by Goulash, a Hungarian classic.
Firstly, before I get begin to tell you the story of this delicious Goulash-inspired soup, I just wanted to say to everyone who has entered my Le Chasseur giveaway so far: I’m loving your usage suggestions! The curries, braises, stews from all over the world and even breads! My mouth will continue to water uncontrollably at the sight of new comments until the 10th June, no doubt…
Now onto the soup. I’ll start by saying this: there were no leftovers of the soup for Mr Chipconnoisseur’s lunchbox. There were actually, but he made the conscious decision to have a second full serve for dinner and aside from one chunk of potato and a little broth, it too disappeared out of his bowl almost as swiftly as it was made. It’s the second time I’ve made it and it’s truly become a crowd favourite around here. Just as I recall it being mine when I was a child.
My Mum used to make the best beef Goulash soup; smoky, rich and a perfect topping for my Dad’s signature potato pancakes. Her recipe, was very close to the traditional goulash, but being pressed for time and sick, I’ve decided to use organic beef sausages instead. I sincerely apologise to all the Goulash purists for my choice here, but the soup turned out just as wonderfully satifying and full of smoky pan-charred capsicum and paprika flavours. Ready to serve in under 30 minutes.
And while the more traditional trimmings of slow cooked beef shin are delicious no doubt, we just had that Beef Bourguignon last week so I didn’t want to double up as on slow-cooked meat too much.
Interestingly, as I was serving the soup I added some baked beans to my bowl, about half a can, and, to be honest, the soup tasted even better. Unfortunatley by that stage Mr Chipconnoisseur was about to mop up the last serving from the casseorle dish, so no photos of beans…
And, yes I cooked it in my French casserole. For your chance to win two of them, enter my Le Chasseur 2pc French Oven giveaway – the set is valued at $618 and all you have to do is leave a comment here! Perfect for the classic Goulash too!
- 6 (500g) thick beef sausages
- 1 red capsicum, seeds removed, sliced into strips
- 2 carrots, peeled & cut into chunks
- 1 onion, peeled and quartered
- 2 medium potatoes, peeled and quartered
- 1 tomato, chopped
- 4 cups beef stock
- 2 tbsp smoky paprika
- 4 large cloves of garlic, peeled
- 1 tsp salt and pepper to taste
- 2 tbsp oil
- slices of sourdough with butter
- (fresh parsley , chopped)
- Heat oil in a large stockpot or a castiron casserole over high heat.
- Add sliced capsicum and cook, stirring for a minute or until the capsicum is getting slightly charred.
- Add sausages and cook for a minute on each side, stirring so that the capsicum does not burn.
- Add carrots, onion, potatoes, beef stock.
- Add tomatoes, crushed garlic and paprika. Bring to a boil.
- Lower heat to low, cover and cook for 15-20 minutes or until the potatoes are soft.
- Divide soup between serving bowls and serve with a slice, or two, of buttered sourdough.