Traditional Hungarian Goulash Soup Recipe

Traditionally goulash soup (gulyás leves in Hungarian) is cooked over the open fire in a cauldron. Goulash soup is normally served as a starter or small lunch, but it can also be consumed as a main dish together with fresh white bread enjoying the spicy aroma.

Soup:

_{3 onions, finely chopped
400 grams beef, cubed
3 tbsp lard
2 1/2 l water
3 tsp salt
2 tbsp Hungarian paprika
1 tomato, peeled and chopped
1 yellow pepper, chopped
1 parsnip, diced
1 carrot, diced
1 green pepper, chopped
2 garlic gloves, mashed
4 potatoes, cubed
2 tsp cumin
1/2 tsp black pepper
some parsley, finely chopped}

Pinched noodles:

_{1 egg
3 tbsp flour
pinch of salt
2 tbsp oil}

_{Serves 4
Takes 150 minutes}

Sauté the onion in lard until golden. Add Hungarian paprika and 10 ml water. Once the water boils add the beef and stir until well browned.

Add some water, cumin and black pepper. Boil it for 30 minutes and add water many times while the meat softens.

Then add parsnip, carrot, yellow paprika and tomatoes. Cook for another 40 minutes and add potatoes, salt, green pepper, garlic and pour more water (for soup consistency).

Add salt to taste and bring to the boil for another 15 minutes.

To make pinched noodles, combine ingredients with enough flour to make a firm dough. Let dough sit for 5 minutes.

Roll dough and pinch off dime sized pieces into simmering soup. Add pinched noodles and boil a few minutes longer.

When the noodles float to the surface, they are done. Serve it with chopped parsley sprinkled on each portion.

Jó Étvágyat!