ReceptnaptárGoulash soup (gulyásleves)
Gulyás soup is the best-known dish of Hungarian cooking. It takes its name from the gulyás, the cattle herders of the Great Plain, who cooked it in a kettle over the fire. Abroad it is often mistaken for a stew, but it is a true soup: with beef shin, potatoes, root vegetables and csipetke, it makes a hearty lunch on its own. Slow cooking is what makes it really good, and it tastes even better the next day.
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Ingredients
Method
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- Heat the oil in a large pot over medium heat, add the chopped onion and fry for 5-6 minutes, stirring constantly, until translucent.
- Take the pot off the heat, stir in the paprika, then immediately add 100 ml of water so the paprika doesn't burn and turn bitter.
- Return to the heat, add the cubed meat, the crushed garlic and the caraway, and season with salt and pepper.
- Pour in just enough water to cover the meat, cover and simmer over low heat for 1.5-2 hours until the meat is almost falling apart - check now and then and top up the water if needed.
- When the meat is tender (it crushes easily with a fork), add the cubed potatoes, carrots and parsley root.
- Add the sliced green pepper and the diced tomato too.
- Pour in enough water to make it soup-like (about 2-2.5 litres in total) and cook for another 25-30 minutes until the vegetables are tender.
- If making csipetke, pinch the dough into the soup for the last 8-10 minutes.
- Adjust the seasoning with salt and pepper and serve hot with fresh bread.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Beef shin turns meltingly tender with long cooking. Add the potatoes only when the meat is almost soft, or they will fall apart.
- Always add the paprika to the onions off the heat, and pour in a little water straight away, because it burns in hot fat and turns bitter.
- Small square pasta works well instead of csipetke. It is best to cook the pasta separately, so the soup stays clear and the pasta does not soak up the broth.
Frequently asked questions
How long does it keep, and can it be frozen?
It keeps for 3 days in the fridge, and it freezes well too. In that case, cook the csipetke separately and add it to the soup when serving.
What is the difference between gulyás and pörkölt?
Gulyás is a brothy soup with vegetables and potatoes, while pörkölt is a meat dish in a thick sauce, served with a side.
Goes well with: Csipetke (pinched egg noodles for soup)
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