Goulash Soup

Cold winter nights just got a little warmer. Once you’ve experienced the complex, gentle spices and rich textures in this low-carb version of the traditional Hungarian shepherd’s dish, you’ll always know where to turn on a chilly evening. Hearty, comforting, and incredibly easy to prepare. To elevate this warming winter meal, pair it with a medium-bodied, low-sugar New Zealand red, such as a keto-friendly Pinot Noir.

Ingredients

• 225g brown onions, finely chopped
• 4 garlic cloves, finely chopped
• 225g celeriac or swede, finely chopped
• 100g of carrot roughly chopped
• 1 medium red capsicum, finely chopped
• 500g beef or lamb mince
• 115g butter or olive oil
• 1 tbsp paprika powder
• ½ tsp cayenne pepper
• 1 tbsp dried oregano
• 1 tbsp crushed caraway seeds (optional)
• 2 tsp salt
• ½ tsp freshly ground black pepper
• 400g tin crushed tomatoes
• 750ml water, divided
• 2 tsp red wine vinegar

For serving:

• 250ml sour cream
• Fresh flat-leaf parsley, chopped

Instructions

• Sauté the aromatics. In a heavy-bottomed pan or cast-iron pot, heat the butter or olive oil over a medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant.
• Brown the mince. Add the beef or lamb mince to the pan. Sauté, stirring occasionally to break up the meat, until it is completely browned and cooked through.
• Spice it up. Stir in the chopped capsicum, celeriac (or swede), paprika, cayenne pepper, oregano, caraway seeds (if using), salt, and black pepper. Cook, stirring continuously, for about 1 minute to toast the spices and release their flavours.
• Simmer. Pour in the tin of crushed tomatoes and roughly 150ml of the water. Increase the heat to bring the soup to a gentle boil. Once bubbling, reduce the heat, cover, and let it simmer for 10 minutes to allow the flavours to meld and the root vegetables to tenderise.
• Finish the soup. Stir in the remaining 600ml of water and the red wine vinegar, gently heating the soup all the way through.
• Serve. Ladle the hot goulash into warm bowls. Serve immediately, topped with a generous dollop of sour cream and a garnish of fresh parsley.