Hungarian Gulyas ( Goulash) Soup
Every Hungarian cook has their own special way of making Gulyas Soup. More tomatoes, no parsnip. Less potato and more carrot. You know how it goes,but the essential ingredients remain the same. Lots of onions and green peppers ( Hungarian Peppers, if available) and garlic and of course, Sweet Paprika! If you like a little extra "kick" try adding a teaspoon of Hot Paprika, but traditionally this soup is highly seasoned but not "hot."
Traditionally the meat, onions and peppers along with the Paprika are cooked in Lard, and that's what I used. If you wish, just substitute vegetable oil.
Servings: 8 2-cup portions
Ingredients
- 2 Lbs Beef Stew meat cut into bite sized dice.
- 2 Cups chopped Onions
- 1 large chopped Green Pepper Hungarian green pepper if available
- 3 TBSP Lard
- 3 Cloves garlic minced
- 1/2 Tsp Caraway Seeds crushed. I use a Mortar and Pestle
- 2 TBSP Sweet Hungarian Paprika available in large grocery stores in the USA
- 2 Cups Water
- 1 Tsp Salt
- 1/2 Tsp ground Black Pepper
- 1 Large Tomato chopped
- 2 Large Carrots sliced into bite size rounds
- 2 Large Parsnips sliced into bite size rounds
- 3 Large Potatoes about 2 lbs. Cut into bite sized dice.
- 2-1/2 Quarts Water
- Sour Cream for serving
Instructions
- Assemble all your ingredients and get out a large soup kettle big enough to hold 4 quarts soup.
- Cut the Beef Stew meat into bite size pieces and set aside for a minute.
- Chop the Onions, Green Pepper and mince the Garlic.
- Melt Lard in the soup kettle over medium low heat. Add the Onions and Peppers and saute until the Onion is translucent but not brown. Add the Beef to the pan and cook until it is no longer visibly "red." ( My cook book says cook the beef until it is white! Something lost in translation there!)About 5 minutes or so. Stir this mixture often to prevent sticking and burning.
- Add the minced Garlic, Caraway Seed and the Paprika and stir until the meat and vegetables are evenly coated. Then quickly put in 2 Cups Water. Paprika will burn quickly and ruin the dish, so get that water in there!
- Bring this all to a boil, then lower the heat to simmer. Cover the pan and let simmer for 1-1/5 hours.
- Stir in the Tomatoes,Parsnips and Carrots, bring the soup back to a boil, then lower the heat to simmer and cook for 15 minutes.
- Pour in the 2-1/2 quarts water. Stir in the diced Potatoes and cook for another 15 minutes.
- Taste test to make sure the vegetables are done and the beef is tender. Adjust for seasoning as needed.
- Serve in nice big bowls with a big dollop of Sour Cream and get ready to enjoy a real Hungarian treat!
