European
Austria - Soups
Gulaschsuppe Austrian
Chef's Menu Description
A deeply comforting heritage soup slow-simmered with tender cuts, seasonal root vegetables, fresh garden herbs, and rich homemade stock.
Ingredients
- • 500g prime stewing beef, smoked sausage, or sustainably caught seafood
- • 2 Maris Piper potatoes, diced
- • 2 medium carrots and 1 leek, finely sliced
- • 1 large brown onion and 3 cloves garlic, minced
- • 800ml rich beef, chicken, or fish stock
- • 2 tbsp extra virgin olive oil or butter
- • Fresh thyme, bay leaves, and flat-leaf parsley
- • Sea salt, cracked black pepper, and crusty artisan bread to serve
Preparation Steps
1
Phase 1
Sautéing: Heat oil or butter in a heavy-bottomed casserole pot. Sauté the onions, garlic, and sliced root vegetables over medium heat until aromatic and softened.
2
Phase 2
Simmering: Add the main protein and brown gently, then pour over the rich stock and bouquet garni of herbs. Bring to a gentle boil.
3
Phase 3
Slow Cooking: Reduce the heat to low, cover, and simmer for 45 to 60 minutes until the ingredients are meltingly tender and the broth is deeply flavoured.
4
Phase 4
Serving: Season with sea salt and freshly cracked pepper. Ladle into warm earthenware bowls and garnish with chopped fresh parsley, served with warm crusty bread.