RCI-SP.003.0717.001
Vegetable Soup with Goulash Taste
These are pretty large servings, and no one has to be hungry after eating... You can replace almost all the vegetables with something else, it should be a total of about 800 g vegetables, that's the main "rule" in this recipe...
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 6 unit
- yellow onion150 gchopped
- turnip150 gcut in small cubes
- squash200 gcut in small cubes
- carrot200 gshredded
- tomato50 gcut in small pieces
- dl tomato juice4 unit
- 2 unit
- meat extract cubes2 unitshould be enough to make ½ litre meat broth, but do not use meat broth!
- 1 unit
- 1 unit
- basil1 unituse whatever you like from spices and herbs. i usually add some "taco table spice mix", some oregano and some black pepper.
Method
1
Heat 6 dl water in a large soup pot over medium-high heat until it begins to steam.
5 minutes
2
Add the 2 meat extract cubes to the hot water, stirring until completely dissolved to create a flavorful broth base.
2 minutes
3
Add the chopped yellow onion to the broth and cook for 3-4 minutes, stirring occasionally, until softened and fragrant.
4 minutes
4
Stir in the turnip cubes and squash cubes, then add the shredded carrot and tomato pieces, mixing well to distribute evenly.
1 minutes
5
Pour in the 4 dl tomato juice and 2 dl water, stirring to combine all ingredients.
1 minutes
6
Season the soup with salt, white pepper, basil, oregano, taco spice mix, and black pepper to taste, stirring well.
1 minutes
7
Bring the soup to a boil, then reduce heat to medium-low and simmer uncovered for 20-25 minutes until all vegetables are tender and flavors have melded.
25 minutes
8
Taste and adjust seasoning as needed, adding more herbs or spices to achieve the desired goulash flavor intensity.
2 minutes
9
Ladle the soup into bowls and serve hot, allowing diners to add extra pepper or herbs according to preference.