This is a soup I often make when I have some gulasz left from a meal, in fact I often make extra so that there is some!
There should be about 3 chunks of meat per serving – though of course that depends on the size of the chunks.
This works well with either beef or pork gulasz.
- 350g of already cooked gulasz made with beef or pork, peppers and tomato such as in earlier posts.
- 1 tin of cannellini beans – drained.
- 750ml of chicken stock – can be from a cube or concentrate.
- 1 teaspoon of chilli powder.
- 2 tablespoons of tomato purée.
- 125ml of soured cream.
- Salt & pepper to taste.
- Flat-leaved parsley or chives to serve & an extra dollop of soured cream if desired.
- Put the gulasz into a large pan.
- Add the drainned beans.
- Mix the tomato purée with the stock and add this to the pan.
- Add the chilli powder.
- Bring to the boil, cover and let it simmer for around 15 minutes.
- Season to taste.
- Gently stir in the soured cream.
- Sprinkle on chopped parsley or chives to serve.
Butter beans or haricot beans should be good too.
Soup plates are Royal Doulton – Burgundy – 1959 to 1981.