Traditional Hungarian Goulash Soup – Gulyás
The most famous Hungarian soup is called Goulash – Gulyás (Goo-yash) in Hungarian, is a common meal predominantly eaten in Central Europe but also in other parts of Europe.
It is one of the national dishes of Hungary and a symbol of the country.
Its origin may be traced back as far as the 10th century, to stews eaten by Hungarian shepherds and remains popular today in both family homes and restaurants…
Many consider it a soup, others a stew.
I think of it as a cross between the two. Rich and hearty, it’s the perfect comfort food.
Traditional Hungarian Gulyás (Goulash) Soup with Homemade Egg Noodles
The most famous Hungarian soup is called Goulash or Gulyás (Goo-yash) in Hungarian. Many consider it a soup, others a stew. I would describe it as a cross between the two. Rich and hearty, it’s the perfect comfort food.
Ingredients
- 2 lb stewing beef about 900-1000g cut into half inch -1.5-2cm cubes
- 2 medium onions diced
- 2-3 medium potatoes cut into cubes
- 1 medium carrot cut into 1 cm / ½ inch circles or half moons
- 1 medium parsnip cut into 1 cm / ½ inch circles or half moons
- ½ stalk celery diced
- 1 small tomato diced
- ½ bell pepper preferably green diced
- 1 clove garlic minced
- 2 tsp sweet Hungarian paprika
- 1-2 pinch ground caraway seeds
- salt pepper
- 3 tablespoons lard
- 8 cups water 2 Litres
- Homemade dumplings csipetke
- ½ cup flour about 70-80g
- 1 egg
- 1 pinch salt
Instructions
- Chop the onion, garlic, tomato, pepper. Cut the carrots, parsnips and celery into circles or half moons. Cut the potatoes into one inch cubes.
- Heat the oil in a large pot. Add the diced onions and sauté on low heat until translucent and soft (approximately 10-15 min). Remove the pot from the heat, add the sweet Hungarian paprika, and mix it well with the onions.
- Place the pot back on the heat, and turn it up. Sear the beef on medium to high heat for about 4-5 minutes, stirring constantly.
- Add the diced tomato, pepper, garlic, ground caraway, some salt and pepper, and stir the ingredients with the meat. Add the salt gradually and adjust the flavour later as you like. Cover and cook it on low-medium heat for about an hour, stirring occasionally.
- Add the potatoes, carrots, parsnips, celery and add about 8 cups of water. Bring it to a boil, then simmer it on low to medium heat until vegetables soften. Add salt to taste and adjust to your liking.
- Making the small egg noodles
- Mix the flour, egg and salt until they form a dough. Either roll the ball out first or directly from the ball start pinching off little pieces. I like forming them into little balls, about a size of a pea. Sprinkle on a little bit of flour so they don't stick together.
- At the end of cooking the soup, once the meat and the vegetables are tender, bring it to boil, add the noodles, and cook the soup for another few minutes, until the noodles rise to the surface.
- Serve the soup with some bread on the side. Enjoy your Meal! Jó étvágyat!
Looking for other great recipes?
The Only Chicken Soup Recipe You Will Ever Need!
Nothing quite like a bowl of homemade Chicken soup. It’s medicine for the body and it warms both the heart and the soul. Chicken soup is very versatile. You can drink a mug of broth on its own or eat a big bowl full as a main meal. Left over stock is ideal for improving any other dish you care to make, as an addition to a sauce, or to moisten leftovers when reheating.
Key Take-Aways
While the Hungary of today is very different from the Hungary of days past, its rich tradition, culture and values remain strong, alive and mostly intact.
- For lovers of history, culture and cuisine, Hungary is a essential destination while travelling Europe
- Thanks for Reading. Don’t forget to Share and Rate this Post!
