Friday, October 16, 2020

Hungarian Pork Ghoul-ash #SoupSwappers



Here we are at the October Soup Saturday Swappers event. Wendy of A Day in the Life on the Farm started this event and, every month, I get a new array of soup recipes to put in my to-try pile. And when I saw that Wendy was hosting a Spooky Soups and Stews event for October's Saturday Soup Swappers, I put on my thinking cap.

Wendy wrote: "The Goblins are gobbling, the witches are whispering and the ghouls are ghosting.....Let's settle them down with a spooky soup or stew to celebrate Halloween."

We love Halloween. I especially love Halloween foods. I've shared a Creepy Eyeball MartiniCharcuterie SkullShrunken Head Cider, and Gummy Brains - all pictured in the collage below! 


Here's the Spooky Soups and Stews line-up...

  • A Spooky Cat Pasta Lentil Soup by Sneha's Recipe
  • Anti-Vampire Potion (Garlic & Cheese Soup) by Palatable Pastime
  • Bat Wing Soup by Making Miracles
  • Bloody Night Soup (Roasted Beet Soup) by A Day in the Life on the Farm
  • Garlic Soup with Gruyere Cheese Toasts by Karen's Kitchen Stories
  • Hungarian Pork Ghoul-ash by Culinary Adventures with Camilla
  • Pumpkin Ale Soup with Pork Eyeball Meatballs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • In the Bowl

    Okay, admittedly, this bowl isn't very spooky. But I liked playing with the name: goulash to ghoul-ash! 


    And I came across this pumpkin-shaped pasta to help make this a little bit more festive.

    Ingredients serves 4 to 6

    • 1 pound pork, fat trimmed and cut into 1" cubes (I used thick-cut boneless chops)
    • 2 Tablespoons sweet paprika
    • freshly ground salt
    • freshly ground pepper
    • 3 Tablespoons olive oil
    • 1 medium onion, peeled and sliced
    • 2 to 3 cloves garlic, peeled and minced
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried caraway seeds, ground or crushed
    • 2 cups diced tomatoes
    • 1 cup diced peppers
    • 1/2 cup chicken stock (I used my homemade chicken stock)
    • 2/3 cup sour cream
    • Also needed: cooked rice or pasta for serving

    Procedure

    Place pork in a bowl and toss with 1 Tablespoons sweet paprika, salt, and pepper.

    Heat 1 Tablespoon olive oil in a heavy pan with a tight-fitting lid.  Brown pork over medium heat, until nicely browned, approximately 5 to 6 minutes. 


    Add in another 1 Tablespoon olive oil and stir in the onions. Cook until the onions are starting to brown, approximately 3 to 5 minutes.


    Add the remaining olive oil and stir in the minced garlic, other 1 Tablespoon paprika, dried thyme, and ground or crushed caraway seeds. Cook just a minute or two. Then stir in the chopped peppers and diced tomatoes. Pour in the chicken stock and bring to a simmer. Let cook for 30 to 35 minutes until the peppers are softened and the sauce reduced.

    Just before serving, stir in the sour cream. Serve immediately over rice or pasta.

    That's it for this month's #SoupSwappers. I'll be hosting next month's event when I ask the bloggers to share recipes that use root vegetables in their soups or stews. Stay tuned...

    5 comments:

    1. I love ghoul-ash and I think it is a perfect, hearty meal for Halloween night.

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    2. That shrunken head cider is hysterical!! Love your goulash too.

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    3. Ghoul-ash!!! Love the pun! What a cute idea for Halloween dinner!

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    4. I love the name you picked - you have had some fabulous spooky dishes to share over the years!

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    5. Yummy pork goulash, I have ready mix of goulash must try this with pork!

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