In the wintertime I really love making soups. They warm not only my belly, but my soul.
I don’t know why, but for as long as I can remember, soup has been one of my top comfort foods. I drive my husband nuts, cause it’s not his favorite type of meal and I’m always suggesting it for dinner. But because he loves me he indulges me occasionally when I get a craving.
This Polish Goulash is a craving worthy soup!
I grew up eating a Hungarian-style goulash made with macaroni noodles and ground beef. But my husband is Polish so over the years, I’ve tried to find fun Polish dishes to make for him. Poland has their own version of Goulash that I also love. This Polish Goulash fills my desire for a hearty soup, and my non-soup-loving husband likes it because it’s more like a stew.
In Poland, pork is more commonly used than beef, for this dish. It’s also typically served over the top of potato pancakes. Because we don’t eat noodles or potatoes, I like to pair this with savory cauliflower pancakes. It’s especially delicious with a fried egg served on top!
Each year around Christmas-time I like to find dishes that will serve a larger crowd and are a departure from our standard repertoire of recipes.
This fits the bill nicely!
If you are looking for something new, and perhaps cultural, to add to your family holiday celebrations, give this a shot! This will warm your bellies, especially if it’s cold and snowy outside!
- 2 pounds Pork Shoulder (or butt), trimmed and cut into 1-inch cubes
- [url href=”http://amzn.to/2zh5ZGg” target=”_blank”]Himalayan Sea Salt[/url]
- Black Pepper
- 3 tbsp olive oil
- 1 cup chopped Onion
- 2 Bell Peppers, cut into thin strips (red and yellow)
- 2 cloves Garlic, minced
- 14 ounces Beef Broth
- 2 tbsp Tomato Paste
- 2 tbsp Paprika
- 1/4 tsp Black Pepper
- 6 whole Allspice
- 1/4 cup dry Red Wine
- 1/4cup Heavy Cream
- 1/2 tsp [url href=”http://amzn.to/2BoCOmN” target=”_blank”]Xanthum Gum[/url]
- Generously season pork with salt and pepper.
- In the pot, brown the pork cubes in hot oil. Brown the pork in multiple batches so you don’t overcrowd the pot.
- Remove the pork and add the onions and peppers to brown. Add the garlic just before they’re finished. (After multiple batches of meat and then the veggies, there will be a dark brown crust on the bottom of the pot. It will loosen and dissolve in the liquids you add – giving you a dark, flavorful broth.)
- Return pork to the pot and add broth, paprika, pepper, and allspice. Stir to distribute. Put the lid on the pot and make sure the sealing knob is turned to seal. Set the pot to manual high pressure for 33 minutes. When it’s finished cooking, let it sit for 10 minutes before releasing the pressure.
- Add in the tomato paste and wine.
- In a small bowl, blend heavy cream and xanthum gum so there are no lumps. Add to the mixture. Set pot to simmer for 5-10 minutes and serve.
- In a large saucepan, brown pork cubes in hot oil. Remove pork and brown onions and peppers, add garlic just before they’re finished. Return pork to the pan and add broth, tomato paste, paprika, pepper, allspice and wine.
- Simmer covered 60 to 90 minutes.
- In a small bowl, blend heavy cream and xanthum gum so there are no lumps. Add to meat mixture.
- Simmer 15 minutes, stirring occasionally. Serve!