Hungarian Goulash Soup (gulyasleves)
From ThatGirl 13 years ago
- 20 minutes prep to make
- Serves 4
Hungarian Goulash Soup, or Guylas Leves, has been part of the hungarian culture for centuries. Traditionally, it was a soup made my the herdsmen (cowboys) as they were driving their cattle. They cooked it over a fire in a ‘bogracs’ (a cast iron cauldron that is suspended above the fire). Read more We still do this today, so if you can build a fire in your area, get out your cast iron pot and enjoy the flavours of cooking outside. Goulash goes very well with a glass of red wine & some nice bread! See less
Ingredients
- 300 g (10 1/2 oz) beef (shank, shin, stew...) shopping list
- 1 oz lard (butter, fat) shopping list
- 1 large onion shopping list
- 1 tbsp of paprika (sweet) shopping list
- salt to taste shopping list
- 1/2 tsp caraway seeds shopping list
- 3 or 4 peppercorns shopping list
- 1 medium carrot, cut in quarters shopping list
- 1 medium parsnip, cut in quarters shopping list
- 1 tomatoe shopping list
- 1 to 2 sweet paprika peppers (yellow or red ... I never would use green for they are too bitter) shopping list
- 1 lb or more of potatoes (don’t skimp!) shopping list
- ***Pinched pasta (Csipetke) (which means ‘pinched pieces’) shopping list
- 3/4 cup flour, 1 egg, dash of salt shopping list
- — make a stiff dough, roll it out thinly. dust fingers with flour and pinch small bits of dough out and put in the soup. give it a stir and in a few minutes they will rise to the top. I put this in many soups because it’s easy and delicious! shopping list
How to make it
- Cut the meat and the potatoes into about 3/4” pieces.
- Saute the onion in fat until they are yellow (not brown).
- Take the pot off the stove, add the meat, paprika, salt and cover with water (about 1.5 litres, a quart or so for non-metrics). Add the caraway and the peppercorns (wrapped in cheesecloth, or be lazy like me and just put in loosely).
- Put back on the heat and simmer low for half hour.
- Add the carrots, parsnips, pepper and tomato (tomatoes being optional).
- Put back on the heat and simmer low for half hour.
- Add the potatoes.
- It’s all ready when fork tender.
- Add the pasta.
- To be economical replace the stewing beef for beef bones — it’s still tasty and makes it very inexpensive.
- Serve with some good bread and a glass of red wine makes this a great meal or appetizer!
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