Hungarian Goulash Soup

A community recipe by mara2

Not tested or verified by Nigella.com

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Introduction

I'm glad that so many people were interested in these recipes, so now I give you the recipe of the Goulash soup. The basis of this is a pork/beef stew, and if you can make that you can do many Hungarian dishes. Of course not everyone makes it this way(usually they serve it very fatty in restaurants), but it is how our family like it. Be prepared that Hungarian dishes are not time-saving dishes but they are worth doing. I am posting a recipe for 4 servings but Hungarian families usually make bigger portions and eat it for several days.

Ingredients

Serves: 4

Metric Cups

500 grams beef (or leg of pork)
2 medium onions
sunflower oil (traditionally pig fat)
3 teaspoons paprika
1 pinch of pepper
1 pinch of salt
1 carrot
1 handful fresh parsley
½ kohlrabi (or turnip)
celery
3 potatoes

17⅔ ounces beef (or leg of pork)
2 medium onions
vegetable oil (traditionally pig fat)
3 teaspoons paprika
1 pinch of pepper
1 pinch of salt
1 carrot
1 handful fresh parsley
½ kohlrabi (or turnip)
celery
3 potatoes

Method

Hungarian Goulash Soup is a community recipe submitted by mara2 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

First of all you make the stew. Chop the meat in small pieces (2cm) and pour some water on them.

Peel the onions and cut them in small pieces. Put some oil in a huge dish and heat it. Add the onion. It is important that the onions are covered with oil. Fry the onions until they are light brown (don't burn them, otherwise they will be bitter).

Get the dish off the heat and add the paprika powder, stir well. Add the meat chops without the water but don't dry them. Let some water in with them.

Put the dish back on the heat and slowly stew the meat. Later you can add some water and also add some salt and pepper. Cook until the meat is almost soft but always make sure there is sauce under it.

When it's ready, add about 2-3 litres of cold water. The fat will come up on the top, don't be scared.

Chop the vegetables in identical sticks (1x3 cm) and add. Cook until the vegetables are soft and season with salt and pepper in the meantime if necessary.

Serve it with white bread. A very filling soup.

First of all you make the stew. Chop the meat in small pieces (2cm) and pour some water on them.

Get the dish off the heat and add the paprika powder, stir well. Add the meat chops without the water but don't dry them. Let some water in with them.

When it's ready, add about 2-3 litres of cold water. The fat will come up on the top, don't be scared.

Chop the vegetables in identical sticks (1x3 cm) and add. Cook until the vegetables are soft and season with salt and pepper in the meantime if necessary.

Serve it with white bread. A very filling soup.