Hungarian Goulash Soup


Of the country’s entire culinary repertoire, Hungarian goulash is the most famous and most frequently prepared dish outside the borders of Hungary. Yet there is still a lot of confusion and many misconceptions surrounding its proper method of preparation. Even in Hungary, every housewife or chef has their own way of cooking it by adding or omitting some of the ingredients, or changing something in the preparation process. However, they all call their gulyás “the most authentic”. Hungarian goula

· 400g beef shank (14.1 ounces) - cut into 1-inch cubes
· 3 medium or 2 large onions - diced
· 2 tablespoons lard or 6 tablespoons of vegetable oil (sunflower)
· 2 tablespoons of sweet Hungarian paprika powder
· 2 bay leaves
· 2 medium carrots - peeled and cut into ¼ inch slices
· 1 medium parsley root - peeled and cut into ¼ inch slices
· 1 medium fresh tomato - chopped
· 1 sweet yellow pepper (or bell pepper, wax pepper, or babana pepper) - cut into small pieces
· 2-3 medium potatoes - peeled and cut into medium size cubes
· 1 clove of garlic - diced
· 1 teaspoon of ground caraway seeds
· 10 black peppercorns
· Salt to taste

Csipetke (pinched noodles) ingredients:
· 1 egg - beaten *(the amount of dough you can make with one egg is enough for a recipe for 12 people. I always use only about 1/3rd of one beaten egg.)
· Pinch of salt
· White flour – as much as necessary to create a firm, smooth dough
1. In a large soup pot, sauté the onions in vegetable oil or pork lard over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them. The onions should be cut into very, very small pieces. This is essential in order to achieve the “stew consistency”. Add a small amount of water, if necessary, to keep them from sticking to the pan. 2. Remove the pot from the heat, add the sweet Hungarian paprika, stir. Add the tomatoes, the sweet yellow pepper, and the meat, and stir again. Do not burn the paprika, or it will become bitter. 3. Add the bay leaves, the peppercorns, and about 7-8 cups (2 liters) of water. Salt to taste. Reduce heat, cover and simmer until meat is almost tender, adding water as necessary. It takes about 1.5-2 hours. If you use a pressure cooker add only 6 cups of water and cook for about 35-40 minutes. 4. Add the carrots, the parsley roots, the ground caraway seed, and the garlic. Salt to taste. Cover, bring back to a boil, reduce the heat and simmer. Add the potatoes and the pinched noodles (Csipetke) when the vegetables are half tender and cook until the vegetables (including the potatoes) are tender. It takes about 5-8 minutes. Csipetke (pinched noodels) can be cooked directly in the soup or stew broth, or in plain water. It’s a great accompaniment for goulash soup. Their name comes from the way they are formed.


153% DV

258% DV

1782% DV

42% DV

200% DV