Goulash-inspired Beef Sausage Soup
I didn't want to use the traditional paprika paste in this Goulash, because it can be hard to come by. Instead I char-fried some capsicum and added powdered smoked paprika to the sauce yielding a milder but a very similar effect. I used thick organic beef sausages for this dish. Oh, and I served mine with about half a can of baked beans, it was delicious!
For the Sausage 'Goulash' Soup:
- 500 g (6) 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 garlic cloves peeled
- salt and pepper to taste
- 2 tbsp oil
- slices of sourdough with butter
- fresh parsley chopped optional
To make the Sausage 'Goulash' Soup:
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.