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Hungarian Goulash Soup

Hungarian Goulash Soup


  • 1/4 lb. low-fat smoked sausage
  • Vegetable oil spray 1 medium red onion, sliced (2 cups)
  • 3 medium garlic cloves, crushed
  • 2 stalks celery, sliced (1 cup)
  • 2 carrots, sliced (1 cup)
  • 1 tbsp. Hungarian paprika
  • 2 tsp. caraway seeds
  • 2 cups fat-free, low-salt chicken broth
  • 1 cup water
  • 3/4 lb. russet potatoes
  • 2 slices rye bread

Cut sausage into 1-inch cubes. Spray a large saucepan with vegetable oil spray. Saute onion, garlic, celery, carrots and sausage for 5 minutes. Add paprika, caraway seeds, broth, water and potatoes. Bring to a boil, cover and cook 15 minutes on high heat. Toast bread. Serve soup in large soup bowls with toast.

Makes 2 servings.

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Goulash is the way English speakers spell it.
Spell it the way all of Hungary spells it.
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