Boerewors goulash

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

Prep: 10min(s)

Cook: 30min(s)

Serves: 3

Serve With: sweat potatoes

Served as: Dinner

Main Ingredient: Chicken


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


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