Homemade Pork GOULASH SOUP | Hearty & Aromatic

Instructions

1. Cut the pork, bacon, bulb onion, carrot, thoroughly washed but not peeled potato and pickled bell pepper into dices of medium size, mince the garlic.
2. Lay the bacon into the heated saucepan and fry over medium heat for 4-5 minutes until crispy. Take the bacon out into a bowl.
3. Fry the pork in the same saucepan until golden crust on all sides, portionwise, for 3-4 minutes over high heat. Place into the bowl.
4. Add the vegetable oil, bulb onion, and carrot into the saucepan and fry over medium heat for about 3 minutes until onion is translucent. Add the garlic and smoked paprika and keep frying for another minute.
5. Add the beer into the saucepan with veggies and cook for 2 minutes over low heat then add the fried bacon and pork.
6. Combine 2 fl oz /50 ml of cold water and the wheat flour, add into the saucepan, and stir.
7. Add the broth, crushed tomatoes, pickled bell pepper, potato, and salt and pepper to taste. Bring to a boil and reduce the heat to low, cover with a lid and braise for 2 hours. Serve Hungarian goulash soup with sour cream and sprinkle with parsley.