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Hungarian Food - Goulash Soup (Gulyásleves)
Hungarian Gulyas Soup
Hungarian Dumplings (Tarhonya, Csipetke & Galushka) Recipes
What is a Hungarian Bogracs?
- Bogrács: Hungarian cooking pot | The Hungarian Girl
Goulash in a bogrács hung above an open fire. A bogrács is a heavy pot used to cook outdoors, usually over a wood fire. It has a distinctive round shape
Goulash Soup with Dumplings
(Gulyasleves with Galuska or Csipetke)
In Hungary and throughout most of Europe, Goulash is a thick soup and not a stew. What we call a stew here is called a porkolt in Hungary and is covered in a different hub.
Goulash soup is generally made with chunks of beef, potatoes, onions and paprika and is sometimes thickened with egg dumplings. Many people also add a green pepper and a tomato and sometimes a pinch of caraway seed. Feel free to adjust this recipe to your own taste.
The original recipe was brought to Hungary by the Magyars in the ninth century. Meat cubes were cooked with onions in heavy iron kettles called bogrács until all of the liquid evaporated. Then they were dried in the sun so that they would keep for long periods of time.
The shepherds brought them along in bags made from sheeps stomachs and when they wanted food they simply add water and heat them in the same iron pot. Even today, some Hungarians still insist that it isn't true gulyás unless it is made in a bogrács.
2 Lbs. Boneless Beef cut into 1/2 inch cubes
2 Tablespoons Butter and 2 Tablespoons of Vegetable Oil
2 Large Onions chopped
1 Green Pepper cored, cut in quarters and sliced
2 Large, ripe tomatoes peeled and chopped
1 Lb. Red Skin Potatoes peeled & cut into ½ inch cubes
3 Cloves of Garlic chopped
3 Tablespoon Hungarian Sweet Paprika
½ Teaspoon of Caraway Seeds
1 Qt. Water and 1 Qt. Beef Broth
1-2 tablespoons of Ketchup to taste
3 Teaspoons Salt
Pepper to taste
Galuska or Csipetke (see link)
Clean and chop all of the ingredients and prepare about 2-3 cups of galuska using the recipe from the attached link. Allow the galuska to air dry while you cook the goulash.
1. Saute the onions in the butter and oil until wilted. Add the paprika, caraway seeds and half the salt and pepper.
2. Add the beef, remaining salt and pepper and continue cooking until browned.
3. Immediately add one quart of warm water and one quart of beef broth and continue cooking for about an hour until the meat is fork tender.
4. Add the tomatoes, potatoes chopped green pepper and adjust to taste with salt and pepper. Add the ketchup to taste and continue cooking until the potatoes are cooked.
5. Finally, add the dried galuska or csipetke to the gently boiling goulash and continue cooking until the dumplings rise to the surface and then for three more minutes
This is a hearty soup and it can be eaten as the main course with some fresh baked bread or rolls and maybe a few pickles on the side
How to Make Hungarian Goulash Soup
How to Make Hungarian Dumplings (Galuska)
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