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Boerewors goulash

Prep Time: 10 min
Cook Time: 30 min
Serve: 3 people

INGREDIENTS

Meaty, smoky and so juicy it just pops in your mouth. Boerie is a South African institution and everyone has their favorites

Chicken Boerewors

1kg
Kenchic boerewors
1
large onion, chopped
5 ml
paprika (smoked, if available)
500 g
tomatoes, peeled and diced
1 litre
beef stock
5 ml
salt
2
medium-size potatoes, peeled and diced
5 ml
black pepper
30 ml
oil
2
garlic cloves, crushed
1
fresh chilli, chopped
50 ml
plain yoghurt to serve

Method

  1. Heat the oil in a large, heavy-based pot and brown the boerewors. Remove from the pot and set aside.
  2. Saute’ the onion in the same pot until soft. Add the garlic and paprika and sauté or about 1 minute.
  3. Add the chilli, tomatoes, stock and boerewors and stir well.
  4. Bring the mixture to the boil, reduce the heat and simmer for about 20 minutes.
  5. Add the potatoes and simmer for another 20-30 minutes or until the potatoes are soft. Season with salt and pepper.
  6. Ladle the soup into bowls and add a scoop of plain yoghurt.
  7. Serve warm/hot with rice
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