Hungarian Goulash Soup

Ingredients

Chicken (breast) 700 g

Bell pepper 3 pcs

Onion 2 pcs

Garlic 2 cloves

Paprika 4 tsp

Green onion 1 stalk

Tomato paste 2 tbsp

Vegetable broth 1 cup

Vegetable oil

Herbs

Spices

Sour cream 100 g

Cut the chicken into small pieces and fry in hot vegetable oil. Transfer to a separate bowl. In the same pan where you fried the chicken, fry the remaining ingredients (onion, garlic, and pepper) for 3-4 minutes. Sprinkle with paprika and stir.

Bring the broth to a boil and stir in the tomato paste. Place the sautéed vegetables and meat in a small saucepan or deep frying pan and pour in the broth (adjust the amount of liquid to your liking).

Simmer, covered, over low heat for about 15 minutes. Add chopped herbs before turning off the heat.

As you can see, Hungarian goulash can easily serve as both a first and second course. Ladle it into bowls, season with sour cream, and serve as a hearty soup, or prepare a side dish (such as pasta or rice) and use the goulash as a meat sauce.

Enjoy!