Goulash soup, Cauldron goulash soup
This version of our national dish was made outside in a cauldron, however, using the same recipe in the kitchen, you will enjoy the same delicious soup. Try to use real Hungarian paprika, and at least once, try it with lard instead of oil.
Ingredients:
3 tablespoons pork or any fat
1.3 kg (~2.8 lbs) beef, shoulder blade, or neck cubed
3 medium-size onions finely chopped
4-5 garlic cloves finely chopped
1.3 kg (~2.8 lbs) potatoes diced
150 gr (1 cup) carrots diced
10 dkg (2/3 cup) parsnips diced
15 dkg (1 cup) celeriac diced
1 small bundle of celery leaves finely chopped
2 green sweet peppers diced (like Cuban peppers, no green bell peppers)
2 tomatoes peeled and diced
Optionally, hot peppers could be added
Spices:
2 tsp whole caraway
2 tsp ground caraway
1.5 tbsp salt
ground black pepper
3 tbsp sweet paprika powder
For the pinched noodles (csipetke):
1 egg
100-130 gr (1 - 3/4 cup) all-purpose flour, depending on the size of the egg
salt
If you try this recipe, you will have a very delicious goulash soup.
If you want to try the other kind of goulash soup, for example, if you want to make a lebbencs noodles goulash, just need to add a good handful of noodles, roasted in bacon fat and you're done.
If you were going in the direction of Palóc soup, you would need two handfuls of green beans, a little sour cream, a few drops of lemon juice or vinegar, and fresh chopped dill to get a fantastic Palóc goulash.
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5 сен 2024
