Have you tried recipes for goulash soup made from sausage or other sausages? Try them with us

Balanced taste complemented by spicy or delicate undertones.

Try our recipes for goulash soup with sausage, but also čabajka or wine sausage.

All tao variants are so incredibly good that you won’t prepare them any other way!

Taste them with us.

Goulash soup with sausage

Make a quick low-fat soup with charcuterie as the perfect family dinner in the middle of a busy week.

What will we need

• 2 tablespoons of olive oil
• 450 g packet of low-fat sausages (cut into large pieces)
• 2 onions (chopped coarsely)
• 400 g can of chopped tomatoes
• 1 tablespoon of tomato puree
• 1 tablespoon of bouillon cube
• 1 spoon of paprika
• a pinch of sugar
• 4 medium potatoes (cut into large pieces)
• 2 large handfuls of spring vegetables

Method

• Heat 1 tablespoon of oil in a large pot and fry the sausage pieces until browned. Remove from pan and set aside.
• Mix the remaining oil with the onion in a saucepan and fry for 5 minutes on high heat, stirring occasionally, until the onion turns golden.
• Add the tomatoes and then add the tomato puree.
• Fill the tomato can twice with water and pour it into the pot. Sprinkle in the bouillon powder, paprika and sugar and plenty of salt and pepper. Mix well and bring to a boil.
• Place the potatoes in the pot, cover and simmer for 10 minutes, stirring occasionally.
• Throw in the chopped vegetables and sausages and heat slowly for 5 minutes until the vegetables are tender.
• Taste for seasoning before serving.

Spicy goulash soup with fried bacon and sausage

This recipe for a luxurious Hungarian soup with spicy sausage will leave a pungent but pleasant feeling in your mouth. Taste it and you won’t want to be carried away by its distinct taste. Try, for example, excellent homemade pastries made from white flour , we have the best recipes!

What will we need

• 1 kg whole peeled tomatoes (drained and sliced)
• 1 kg yellow chili peppers (seeded and sliced)
• 1 large onion (diced)
• 180 g bacon (cut into cubes)
• 2 teaspoons bacon fat
• 2 teaspoons Hungarian sweet paprika
• 4 Hungarian sausages (sliced)
• 1 teaspoon of olive oil
• 1 teaspoon of unsalted butter
• salt
• pepper

Method

• In a large saucepan, heat the olive oil and butter over medium heat.
• Add the onion and sauté until soft.
• Add bacon and cook until slightly cooked.
• The bacon must not be crispy or too brown.
• Add the tomatoes and sauté until heated through.
• Add the yellow chili peppers, Hungarian sweet pepper and bacon fat and mix well.
• Add the chives, stir well and increase the heat to medium-high.
• Bring to a boil, then reduce heat to low, simmer for 30 minutes.

Goulash with sausage

You don’t need to find a thick Hungarian cookbook to learn this dish, we’re going to share this goulash soup with sausage recipe with you. The most important ingredient is paprika. While there are eight types of paprika in Hungary, the type you’ll need for this dish is “strong and sweet.”

What will we need

• 2 tablespoons of oil
• 3 large onions (chopped)
• 2 tablespoons of tomato puree
• 60 g of flour
• 2 spoons of sweet Hungarian paprika
• 2 tablespoons of red wine vinegar
• 1 liter of beef broth
• 750 g lean beef (cut into cubes)
• 1 clove of garlic (pressed)
• 1/2 teaspoon cumin
• 1 teaspoon marjoram
• 2-3 potatoes (peeled and diced)
• 4 – 6 sausage legs

Method

• Heat the oil in a heavy Dutch oven and fry the onion until golden.
• Add tomato puree and flour and mix well.
• Remove from the heat and add the paprika, tossing well to combine.
• Add the vinegar and then return the pot to the heat.
• Add broth. Bring to the boil, then add the meat, garlic, cumin and marjoram.
• Reduce heat and simmer, covered, until beef is tender.
• If you are using raw potatoes, add them early so that they are cooked, but if you are using boiled potatoes, wait until just before serving.
• Cut the sausages, throw them in the soup and heat until they are done.

Goulash soup with sausage

This sausage stew recipe is so hearty it will keep you full until the evening. That’s why it’s an ideal lunch soup to serve before something lighter, such as savory pancakes , which you can prepare according to us!

What will we need

• 1 tablespoon of vegetable oil
• 30 g of butter
• 700 g high-quality beef sausages (sliced)
• 300 g spicy chorizo sausage (chopped)
• 2 onions (finely chopped)
• 1 clove of garlic
• 2 tablespoons plain flour
• 1 teaspoon of smoked paprika
• 2 red chilies (finely chopped)
• 1 red pepper (finely chopped)
• 200 ml of beef broth
• 175 ml sour cream
• 1 tablespoon chopped fresh parsley

Method

• Preheat the oven to 150 degrees.
• Heat the oil and butter in a large frying pan and fry the beef sausage and chorizo for 5-7 minutes.
• Remove the sausages from the pan and set aside.
• Fry the onion and garlic in the same pan for 3-4 minutes until soft.
• Stir in the flour and cook for another 2-3 minutes.
• Add paprika, chili and pepper and stir until well combined.
• Pour in the beef broth, return the sausages to the pan and bake in the oven for 30-35 minutes.
• Remove the pan from the oven and use a slotted spoon to skim off any fat that has risen to the surface.
• Stir in sour cream and parsley until well combined.

What wines to pair with goulash soup?

The spicy and savory traditional Hungarian goulash soup is best paired with rich red wines with high acidity such as Pinot Noir, Zweigelt, Côtes du Rhône, Gamay Noir or Blaufränkisch. For an extra spicy goulash, reach for dry Riesling or Tramín Gewurz.

Traditional Hungarian beef goulash soup consists of tender pieces of beef, potatoes, onions and other vegetables and is seasoned with paprika.

Pairing Blaufränkisch and beef goulash soups and

Blaufränkisch is an Austrian red wine that is rich with lots of blackberry and black cherry along with mocha and pepper notes. Blaufränkisch makes the paprika and pepper that spice up your stew stand out. Because Blaufränkisch is so light and fruity, you can be sure you’ll be drinking a red wine that knows its limits and won’t overpower the flavor of the soup.

Pairing Pinot Noir and Hungarian Goulash Soup

Pinot Noir is a light, fruity red wine with pleasant acidity and an earthy undertone that is similar to truffles, mushrooms or the smell of the forest on a damp autumn morning. When you drink a glass of Pinot Noir, the first notes you notice are usually strawberries, cherries and raspberries. However, after enjoying the pleasant deep taste of the earthy red wine. The earthiness of Pinot Noir complements the root vegetables in your goulash soup along with the beef. Meanwhile, fresh fruit flavors offer a refreshing contrast.