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Goulash Soup with Red Peppers and Coriander

There are countless versions of goulash soup. In this version, by Kobi Bendelek and Ofer Almaliach (chef owners of "Zuppa", Tel Aviv) fresh coriander adds refreshing twist and sweet red peppers add brilliant color.

Ingredients (serves 4-6)
  • Coarse salt

  • 1 beef marrow bone

  • ½ kg. stewing beef, cut into 2 cm. cubes

  • Salt and coarsely ground black pepper

  • About ¼ cup olive oil for frying

  • 1 medium onion

  • 3 cloves garlic, halved

  • 2 carrots cut in ½ cm. cubes

  • 3 red peppers, seeded, and cut into ½ cm. cubes

  • 3 ripe fresh tomatoes (preferably Tamar), peeled and thinly sliced

  • 1 tablespoon tomato puree

  • 2 liters beef or chicken stock

  • 1 tablespoon sweet paprika

  • 1/3 teaspoon cayenne pepper

  • 5 bay leaves

  • 6 allspice berries

  • 2 potatoes, peeled and cut into 1 cm cubes

  • 1/3 bunch of fresh coriander, chopped


photo: Dan Lev, Styling: Dalit Russo

Heat the stove to 250 degrees.


Sprinkle coarse salt onto the marrow bone and roast approximately 15 minutes until brown.


Heat 2 tablespoons oil in a large soup pot. Season the beef with salt and pepper, and brown on all sides. Remove onto paper towel.


Add a little oil to the pot and fry the onion until translucent. Add the garlic, carrot, peppers and tomatoes and sauté for about five minutes until the vegetables start to soften.


Add the marrow bone and the other ingredients except for the coriander and potatoes, and mix while scraping the bottom of the pot, so that the scraps of the meat melt in the liquid.


Add the potatoes, bring to a simmer, cover and cook on low heat for two hours.


Add the coriander and let the soup stand for about 15 minutes before serving. 

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