Gulasz Soup

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.

Ingredients

• 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.

Method

• 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.

Note

Butter beans or haricot beans should be good too.

Soup plates are Royal Doulton – Burgundy – 1959 to 1981.