Goulash Soup of Joy

21 Feb

On a wintry citybreak to Prague, I tried the tastiest goulash soup. Served in a bread roll bowl, this warm, spicy soup was the perfect reviver after a bitterly cold walk around the beautifully frosted castle district.

On this chilly February night, I’m attempting to recreate that cosy feeling of tucking into a hearty bowl of paprika joy. Here’s my recipe (roll bowl optional):

In a thick-bottomed pan, brown 500g braising steak, chopped into chunks. Add an onion, 2 potatoes, 2 carrots, a red pepper and celery sticks, all chopped into chunks, and cook for 15 minutes until soft. Add a couple of bay leaves, 1 litre beef stock, a tablespoon of tomato puree and 2 tablespoons of sweet paprika (we brought a cute little bag back from Prague). Let the pan simmer for as long as you can last, about an hour, or until the beef is soft. Garnish with a sprig of parsley, a dollop of creme fraiche and a squeeze of lemon or lime.

x Loulou

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