Can I use other types of meat instead of lamb for the goulash soup?

Yes, if you don't want to use lamb, you can also use beef, pork or chicken as a replacement.

Can I make the goulash soup in advance?

Yes, goulash soup can be made well in advance. It can be even better after a day or two in the fridge, because the flavors can then mix well.

Can I freeze the goulash soup?

Yes, goulash soup can be frozen. Make sure you keep it in an airtight package and consume it for the best quality within approximately 3 months.

Which side dishes fit well with goulash soup?

Goulash soup can be served well with fresh bread, such as baguette or sourdough bread. In addition, you can also sprinkle some sour cream, chopped parsley or paprika powder over it for extra taste.

Goulash soup with sweet potato and lamb

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40min

•

Easy

A sturdy, tasteful Hungarian meal soup or stew, with meat and potatoes. Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 4P

400 g Lambousguez
2 tbsp olive oil
1 large onion
4 toe look
Thyme, bay leaf
2 kkine seed in auger bruised
1 tbsp mustard
400 g tomato cubes
700 G Passata
400 ml of water + 2 broth cubes
2 point peppers
4 carrots
4 celery washed
1 tbsp smoked paprika powder
1 big sweet potato
Pepper and salt

Topping:
125 g sour cream
½ bone parsley coarse cut

Preparation method

How do you make this?

Take a large cooking pot and roast the crushed cumin seeds, until a delicious scent is released, pour the cumin seeds on a plate.

Cut the merguez into small pieces and color them in the same cooking pot with olive oil.

Spoon the merguez on a plate with kitchen paper and keep aside.

Pour half the fat away, and color the finely chopped onion and garlic to the other half of the fat.

In the meantime, peel and cut the carrot and sweet potato into cubes, and also the celery and bell pepper. Add this to the onion and garlic and fry.

Now add thyme, bay leaf, paprika, the roasted cumin seeds, the tomato cubes, passata, water and stock cubes, season with salt and pepper, let everything boil.

Lower the heat and simmer for 25 minutes.

Taste and season with salt and pepper if necessary.

Serve in deep plates and finish with sour cream, parsley and fried merguez.

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