Traditional goulash soup recipe
Traditional goulash soup recipe. Traditionally this soup is cooked over the open fire in a cauldron. This soup is normally served as a starter or small lunch. I, personally, eat it as a main dish together with fresh white bread and enjoy the spicy aroma.
Traditional goulash soup recipe – serves 4 / takes 150 minutes
SOUP: 3 onions, finely chopped • 3 tbsp Lard • 400 grams beef , cubed • 2 ½ 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 cloves, mashed • 4 potatoes, cubed, 2 tsp cumin • ½ tsp black pepper • some parsley, finely chopped.
PINCHED NOODLES: 1 egg, 12 tbsp flour • pinch of salt, 2 tbsp oil
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 50 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). Bring to the boil for another 15 minutes.
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. 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.
