Суп-гуляш по-венгерски: кулинарное путешествие в Будапешт по стопам Алены Хмельницкой и ее возлюбленного
Будапешт прекрасен в любое время года. Это подтвердит кто угодно: например, Мила Кунис и Эштон Катчер, отдыхавшие там с семьей этим летом, или Алена Хмельницкая и ее возлюбленный Александр Синюшин, которые проводят там время прямо сейчас. Но ни одно (даже виртуальное) путешествие было бы неполным без знакомства с национальной кухней. Славная своей сытной и преимущественно мясной гастронимией Венгрия подарила миру множество популярных блюд. Одно из таких — придуманный некогда пастухами суп-гуляш, попробовать который, приезжая в эту страну, можно едва ли ни в каждом кафе. Если поездка в Будапешт пока значится лишь в планах, предлагаем начать знакомство с его гастрономией на собственной кухне. Рецептом ароматного первого блюда — супа-гуляша с говядиной — с HELLO.RU поделился шеф-повар Pesto Café Евгения Цветкова.
Ингредиенты:
Морковь — 250 г
Лук репчатый — 360 г
Паприка молотая — 40 г
Масло растительное — 120 г
Чеснок — 50 г
Перец болгарский — 400 г
Бульон говяжий — 3 л
Картофель — 900 г
Соль мелкая — по вкусу
Лавровый лист — 2 г
Томатная база — 170 г
Говядина отварная — 90 г
Петрушка (листья) — 2 г
Перец черный свежемолотый — 0,5 г
Способ приготовления:
1. Морковь, картофель и репчатый лук нарезать кубиками. Чеснок нарезать поперек на пластины толщиной 0,2 сантиметра. Болгарский перец нарезать квадратами.
2. В кастрюле в разогретое растительное масло выложить морковь и репчатый лук, посыпать сухой паприкой, перемешать и обжаривать до полуготовности и образования светло-золотистого колера.
3. Добавить в кастрюлю пластины чеснока, слегка обжарить. Положить болгарский перец и обжарить до полуготовности.
4. Влить говяжий бульон, полученный при приготовлении мяса на гуляш. Довести до кипения, посолить, положить картофель и лавровый лист. Варить суп на среднем огне при тихом кипении до готовности овощей.
5. Влить томатную базу, довести суп до кипения и снять с плиты.
6. При подаче налить в тарелку 300 граммов супа-гуляша, в центр тарелки положить отварную говядину. Посыпать блюдо черным свежемолотым перцем и украсить порванными вручную листьями петрушки.
Приятного аппетита!
По материалам: ru.hellomagazine.com
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