Hungarian goulash soup

Hungarian goulash soup

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Ingredients

general information

Total production time

2 hours 10 minutes

Active production time

40 minutes

Complexity

Easy

Number of servings

Step-by-step recipe with photos

Wash the meat, dry it and cut it into cubes with a side of 1 cm.
Peel the onion and finely chop it.
Wash the bell pepper, remove the seeds and cut into cubes.
Wash the tomatoes and also cut into cubes.
Wash the potatoes and cut into large cubes with a side of 1 cm.
Peel the garlic and finely chop or pass through a garlic squeezer.
In a thick-bottomed pan (can be metal), melt lard (or vegetable oil) and heat.
Add the onion, lightly salt and cook, stirring occasionally, until soft.
Remove the pan with the onion from the heat, let it cool slightly, add paprika.

In an unsealed frying pan, heat a little oil or lard and fry the meat, in portions, until golden brown.

Transfer the meat to a saucepan with the onions.
Add chopped garlic and a pinch of cumin.

Pour in a little water (so that the meat does not cook, but stews in a small amount of water).

Stir and simmer for 1-1.5 hours over low heat, stirring occasionally and adding a little water.

Add potatoes to the meat.

Increase the heat, stir and fry, stirring occasionally, for 3-5 minutes. Add salt.

Add chopped peppers, tomatoes and tomato sauce.

Pour in broth or water so that the liquid just covers the vegetables.

Advice. Hungarian goulash soup is a fairly thick dish, so the amount of water can be adjusted at your own discretion.

Bring the soup to a boil, cover and simmer over low heat for 15 minutes or until the potatoes are tender.
Turn off the finished soup and let it brew under the lid for 10-15 minutes.

Advice. At the end of cooking, you can add dumplings (chipette) to the goulash soup:

Dumpling dough (chipette)
1 egg,
flour,
salt

Break an egg into a bowl, add salt and enough flour to knead a stiff dough.
Wrap the dough in cling film and leave for 10-15 minutes. Pinch off small pieces the size of a fingernail from the dough and throw them into the bubbling soup (if desired, the dough can be cut into noodles). Goulash with dumplings must be served immediately!

Bon appetit!

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Hungarian goulash

Goulash is a hearty and fragrant soup that will not leave anyone indifferent. This dish is the hallmark of the national cuisine of Hungary, which is why it can be found on the menu of any restaurant or cafe in the country. Goulash has a unique taste, but at the same time it is easy to prepare. Do you want to amaze your family or guests with culinary masterpieces? Then prepare Hungarian goulash, the traditional recipe for which we want to offer next.

Goulash or the pride of Hungarian cuisine

Goulash is such a thick soup of boneless meat and vegetables that it is often referred to as a stew. The highlight of the dish is its spiciness, because the necessary ingredients in the recipe are garlic, bell pepper and, of course, paprika, which gives the soup a reddish color. In addition, the spice adds an exceptional aroma to the soup.

Regarding the addition of tomatoes or their sauce to goulash, the cooks were divided in their worldview. Almost all experts do not advise consuming these components, because the acid contained in this vegetable can “tan” the potatoes, in other words, making them tougher.

At first, the dish was considered the property of shepherds, who cooked the ingredients in the field over an open fire in pots and cauldrons. Perhaps that is why in almost all restaurants goulash is served in clay pots or dishes in a rustic style.

Hungarian goulash: basic ingredients

This spicy and thick soup is a multi-ingredient dish. The main ingredients are meat, vegetables and spices. Typically, beef shoulder or back is used.

Vegetables - carrots, onions, potatoes - are in every housewife's kitchen, which makes it possible to prepare goulash every year.

The specificity of Hungarian goulash is its spiciness, therefore special attention is paid to herbs and spices - garlic, paprika, pepper and cumin.

To prepare this delicious and satisfying dish according to a traditional recipe, you will need:

• beef shoulder – 500 g;
• bell pepper – 1 pc.;
• onions – 2 heads;
• garlic – 2 cloves;
• potatoes – 500 g;
• carrots – 2 pcs.;
• tomato sauce – 1 tbsp. l.;
• water or broth - 1 l;
• salt;
• vegetable oil;
• dried paprika – 1 tbsp. l.;
• cumin - a pinch;
• green onions, parsley.

Necessary kitchen utensils:

• pan;
• a saucepan with a thick bottom;
• knife;
• cutting boards;
• mixing blades.

Once you have everything you need at hand, it’s time to start making!

Step by step recipe

The preparation of goulash involves frying and stewing. Follow the following annotation:

1. Peel the onion and chop finely. Fry in oil in a saucepan. When the onion has cooled slightly, add paprika and stir.
2. The beef needs to be cut into small slices, one cm long. Heat the oil in a frying pan and fry the meat until golden brown.
3. Peel the garlic and chop finely.
4. In a saucepan, combine onion, meat, garlic and cumin.
5. Add a small amount of water and simmer the ingredients for about 2 hours. Add liquid as needed.
6. Peel the potatoes and cut them into one cm cubes. Add them to the pan, while increasing the heat. Cook for about 5 minutes adding salt.
7. Also cut bell peppers and carrots into cubes and add to the dish. Season with sauce and pour in broth.
8. Bring the goulash to a boil and cook for 15 minutes.
9. It’s important to let the soup sit for about 10 minutes.
10. Serve hot, sprinkled with chopped herbs. The goulash with freshly baked bread is especially good.

Chipettes

A traditional Hungarian goulash recipe would be bad without chipettes or chipettes. They are often confused with small pasta. But these are two different components. Pasta is a dry product that can be stored for a long time. Soft chipettes are prepared just before adding to goulash.

They are made very simply. Prepare the egg, salt and wheat flour. In a deep bowl, beat the egg with salt and stir in enough flour to form a thick dough. Cover it with cling film for a few minutes.

Pinch off small pieces of dough and immediately throw the finished goulash into the bubbling floor. Because the chipettes can spread under the influence of water, it is better to cook this kind of goulash once or twice.

Help yourself!

Goulash is identical in recipe and production to Ukrainian bograch, which is prepared in the western part of the country. Creating this thick soup is a long process, because it is important that all the ingredients are soft, so you need to simmer them longer.

The development of making goulash itself is completely uncomplicated. Following our recipe, you will get a fragrant and delicious soup, so it’s time to start cooking!

Hungarian goulash

Soup “Bob goulash” in Transcarpathian style

Hungarian thick soups occupy pride of place in world cuisine. Fragrant, rich bean goulash with several types of meat, beans, smoked ribs and classic chipettes captivates with its rich taste. It's perfect for a winter lunch. Bean goulash is so satisfying and rich in taste that it simply doesn’t make sense to cook a second dish on this day. One of them is enough to change both the first and the second. There is no one recipe for bob goulash; every housewife prepares it in her own way. Some people use a mixture of pork and beef, some cook it with sausages, some with ribs. At first it was cooked in a large cauldron. at 10-15, at the stake. And now my version of bean goulash for making at home.

Inspired by Hungarian goulash with chipetke

The creator of this recipe declared the dish as “Hungarian-style Goulash,” but doubts arose as to whether it was really Hungarian. But the dish was prepared as its creator declared, and the result was a fascinating goulash soup. The recipe for this dish was posted on the website in 2008 by user Nika76 under the title “Hungarian Goulash with Chipette” and illustrated by me as part of the “Coloring Books” campaign.

Goulash “Hungarian style”

In the summer, while visiting Budapest, we met a Hungarian family who shared with us an ancient recipe for making goulash. It turned out to be unusually tasty, superbly beautiful and gave us a lot of positive feelings. We want you to enjoy this truly beautiful dish and amuse your loved ones.

Hungarian beef goulash

Wonderful and indescribably tasty goulash made from juicy beef. Goulash cooked within a few hours will give you indescribable pleasure! Enjoy!

Hungarian goulash soup

I bring to your attention a version of a famous dish that combines both the 1st and the 2nd. It can be cooked with both beef and pork. I read the recipe in an ancient culinary magazine, it was shared by the owner of a small restaurant-cellar in Hungary. Try it!

Goulash in Hungarian style . Hungarian goulash is a two-in-one dish. This dish can be considered either a thick soup or a rather juicy stew of potatoes with meat and vegetables.

Hungarian goulash is prepared in a cauldron, in a saucepan with thick walls. You can cook it in a slow cooker. The result will be no less juicy stewed dish than in a cauldron.

Typically, traditional Hungarian goulash consists of beef (veal), which is cut into cubes, coated in breading (wheat flour) to thicken the sauce, then quickly fried in butter or vegetable oil.

During the manufacturing process, various vegetables are added to the meat for their next sautéing - tomatoes, onions, sweet bell peppers, which should be taken in different colors for the dish so that it looks more elegant.

Potatoes are definitely included in the preparation of the dish. It is added during the stewing process of the dish, when the vegetables are sautéed. Potatoes are cut into cubes or cubes, added to meat and vegetables, broth or water is added, spices are added, and the dish is simmered with the lid closed and over low heat until all its ingredients are ready.

As seasonings, to flavor the dish and enhance its taste, seasonings such as salt, pepper, garlic (finely chopped), paprika, and chopped fresh herbs in small quantities are added to it. Serve hot.

Goulash Hungarian style

Ingredients

Potatoes – 0.5 kg.

Onions – 2 pcs.

Garlic – 3 cloves

Sweet pepper – 1-2 pcs.

Reddish dry wine – 200 ml.

Barberry – 1 tsp.

Dark peppercorns – 8-10 pcs.

Dill greens – 30 g

Vegetable oil – 3 tbsp. l.

• 276 kcal
• 1 hour 10 minutes
• 1 hour 10 minutes

Photo of the finished dish

Step-by-step recipe with photos

Goulash is one of the most popular dishes in Hungary. In all areas of this small country, it is prepared differently, but the constant ingredients are meat, potatoes, tomatoes and sweet peppers. For a subtle smell and taste, various seasonings and wine are added. It is best to prepare this dish in a vessel with thick walls - a cauldron or a duck pot. Now I would like to share my method of making such goulash, I hope that the entire IamCook audience will like it.

Wash the beef pulp and cut into large pieces.

Peel the potatoes and cut into medium-sized cubes.

Grind 3 cloves of garlic, cut the onion into half rings.

We will also need 1 to 2 carrots, tomatoes and sweet peppers, depending on the size. Chop the carrots into strips, cut the tomatoes into cubes, and chop the sweet pepper.

Prepare 200 ml. reddish wine. You can use whatever you like, but I personally prefer dry.

Heat a fairly large amount of vegetable oil in a cauldron and place the pieces of beef one after the other. Fry the meat over high heat for about 5-7 minutes.

Add onions and garlic to the meat. Stir and continue frying for another 5 minutes.

Add tomatoes, peppers and carrots. Stir again and simmer for 5-7 minutes.

Add seasonings - cumin, dark peppercorns, paprika, thyme and barberry. Stir and simmer for 5 minutes.

Pour in the wine, stir, cover with a lid, reduce heat and simmer for 15 minutes until the alcohol component of the wine evaporates.

Add potatoes to the cauldron, add water (approximately 1 cup), stir and bring to a boil. Cover with a lid and simmer for 20-25 minutes until the potatoes are done.

5 minutes before the dish is ready, add finely chopped dill and salt.

Place the finished Hungarian goulash on plates and serve with white bread.

Tip: Try making Russian goulash with gravy as well.