Goulash soup with beef, pork, and chicken
A hearty goulash soup with tender beef, aromatic pork shoulder and boneless chicken leg, complemented by the salty tang of feta, briny olives and a touch of lemon.
Ingredients
Preparation
Step 1
1 onion, diced – 2 garlic cloves, chopped – 1 red pepper, diced – 150 g beef neck, cubed (2 x 2 cm) – 150 g pork shoulder, cubed (2 x 2 cm) – 150 g boneless chicken leg, cubed (2 x 2 cm) – 4 tbsp olive oil for cooking
Heat the olive oil in a large pot over a direct flame. Add the diced onion and fry until translucent. Stir in the chopped garlic and diced pepper and cook until they soften. Add the cubed beef neck, pork shoulder, and chicken leg to the pot, and brown the meat on all sides.
Step 2
2 tbsp tomato puree – 1 tsp paprika powder – ½ tsp cumin seeds – 700 ml beef or vegetable stock – 80 ml Kikkoman Teriyaki Marinade – 50 g feta cheese, crumbled – 80 g black olives, sliced – 1 lemon, in wedges – 10 g fresh parsley, chopped (for garnish)
Stir in the tomato puree, paprika and cumin seeds and cook for another minute. Pour in the beef or vegetable stock, and bring to a simmer. Cook for 35-40 minutes, or until the meat is tender. Season the soup with the Kikkoman Teriyaki Marinade. Serve the goulash soup hot, garnished with the crumbled feta, sliced olives, lemon wedges and chopped parsley.
Recipe-ID: 1453
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1 onion, diced – 2 garlic cloves, chopped – 1 red pepper, diced – 150 g beef neck, cubed (2 x 2 cm) – 150 g pork shoulder, cubed (2 x 2 cm) – 150 g boneless chicken leg, cubed (2 x 2 cm) – 4 tbsp olive oil for cooking
Heat the olive oil in a large pot over a direct flame. Add the diced onion and fry until translucent. Stir in the chopped garlic and diced pepper and cook until they soften. Add the cubed beef neck, pork shoulder, and chicken leg to the pot, and brown the meat on all sides.
2 tbsp tomato puree – 1 tsp paprika powder – ½ tsp cumin seeds – 700 ml beef or vegetable stock – 80 ml Kikkoman Teriyaki Marinade – 50 g feta cheese, crumbled – 80 g black olives, sliced – 1 lemon, in wedges – 10 g fresh parsley, chopped (for garnish)
Stir in the tomato puree, paprika and cumin seeds and cook for another minute. Pour in the beef or vegetable stock, and bring to a simmer. Cook for 35-40 minutes, or until the meat is tender. Season the soup with the Kikkoman Teriyaki Marinade. Serve the goulash soup hot, garnished with the crumbled feta, sliced olives, lemon wedges and chopped parsley.
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