{"id":259,"date":"2016-10-09T17:03:16","date_gmt":"2016-10-09T16:03:16","guid":{"rendered":"https:\/\/blogs.churlaud.com\/cuisine\/?p=259"},"modified":"2016-10-09T17:03:16","modified_gmt":"2016-10-09T16:03:16","slug":"soupe-de-goulash-hongroise","status":"publish","type":"post","link":"https:\/\/blogs.churlaud.com\/cuisine\/2016\/10\/09\/soupe-de-goulash-hongroise\/","title":{"rendered":"Soupe de Goulash (hongroise)"},"content":{"rendered":"<h3>Ingr\u00e9dients<\/h3>\n<ul>\n<li>400g de b\u0153uf, coup\u00e9 en morceaux m\u00e2chables<\/li>\n<li>10g d&rsquo;huile ou de gras de lard<\/li>\n<li>1 persil tub\u00e9reux (la grosse carotte blanche, pas le panais) coup\u00e9 en d\u00e9s\/rondelles<\/li>\n<li>1 tomate coup\u00e9e en d\u00e9s<\/li>\n<li>1 poivron coup\u00e9 en d\u00e9s<\/li>\n<li>Du persil<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe de paprika en poudre (hongrois ou pas)<\/li>\n<li>2,5 L d&rsquo;eau<\/li>\n<li>1-2 oignons coup\u00e9s en d\u00e9s<\/li>\n<li>2 pommes de terre coup\u00e9es en d\u00e9s<\/li>\n<li>1-2 carottes coup\u00e9es en rondelles\/d\u00e9s<\/li>\n<li>1 gousse d&rsquo;ail<\/li>\n<li>1\/2 cuill\u00e8re \u00e0 caf\u00e9 de graines de carvi<\/li>\n<li>Sel, poivre, pur\u00e9e de piments<\/li>\n<\/ul>\n<h3>Keskifofer<\/h3>\n<ol>\n<li>Chauffer l&rsquo;huile ou le gras dans une grosse casserole. Ajouter les oignons avec quelques cuill\u00e8res d&rsquo;eau (pour qu&rsquo;ils ne brunissent pas). Ajouter une pinc\u00e9e de sel. Cuire lentement \u00e0 tr\u00e8s basse temp\u00e9rature, jusqu&rsquo;\u00e0 ce que les oignons soient transparents. Ajouter l&rsquo;ail \u00e9cras\u00e9, les graines de carvi ainsi que les tomates et le poivron.<\/li>\n<li>Ajouter le b\u0153uf, cuire \u00e0 haute temp\u00e9rature, en remuant jusqu&rsquo;\u00e0 ce que la viande soit l\u00e9g\u00e8rement brunie. La retirer ensuite du feu et ajouter la poudre de paprika (pour \u00e9viter le paprika de br\u00fbler).<\/li>\n<li>Ajouter l&rsquo;eau et continuer \u00e0 cuire \u00e0 feu pendant au moins une heure (ou jusqu&rsquo;\u00e0 ce que la viande soit cuite et assez tendre pour \u00eatre service). Cela peut durer plusieurs heures, selon le morceau de b\u0153uf choisi.<\/li>\n<li>Quand la viande est presque cuite, ajouter les carottes, le persil tub\u00e9reux, le pommes de terres et cuire pendant au moins 15 minutes de plu, ou jusqu&rsquo;\u00e0 ce que tout soit tendre (Attention, faut pas trop cuire!!). Go\u00fbter la soupe et ajouter plus d&rsquo;\u00e9pices\/sel\/poivre si besoin.<\/li>\n<\/ol>\n<p>Si vous \u00eates sains d&rsquo;esprit, servez et ajoutez dans l&rsquo;assiette de la pur\u00e9e de piments.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients 400g de b\u0153uf, coup\u00e9 en morceaux m\u00e2chables 10g d&rsquo;huile ou de gras de lard 1 persil tub\u00e9reux (la grosse carotte blanche, pas le panais) coup\u00e9 en d\u00e9s\/rondelles 1 tomate coup\u00e9e en d\u00e9s 1 poivron coup\u00e9 en d\u00e9s Du persil 1 cuill\u00e8re \u00e0 soupe de paprika en poudre (hongrois ou pas) 2,5 L d&rsquo;eau 1-2 [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":3,"footnotes":""},"categories":[44,12,43,67,27,69],"tags":[64,70,41,71,66,13,40,72,51],"class_list":["post-259","post","type-post","status-publish","format-standard","hentry","category-automne","category-entree","category-hiver","category-hongrie","category-plat-principal","category-soupe-types","tag-boeuf","tag-epices","tag-oignon","tag-paprika","tag-piment","tag-poivron","tag-pomme-de-terre","tag-soupe","tag-tomate"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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