Goulash soup - 7 recipes

In the era of the struggle for national independence, a thick stew of Magyar shepherds came to the table with the aristocrats and since then has become an integral element of culture. Goulash soup was sometimes transformed beyond recognition, in different areas it was prepared from game and fish, cabbage and mushrooms, declaring each recipe the most delicious and historically true. Now, the famous restaurateurs around the world are puzzling over the secret of true goulash.

Hungarian goulash soup

On holidays, this dish is cooked by men on an open fire. A special tradition prescribes drinking 20 g of palinka for each ingredient sent to bograch - a special boiler. It is not surprising that in some recipes the number of components reaches two dozen.

One of the initial options:

• smoked bacon in Hungarian;
• onion;
• boneless meat;
• potatoes;
• bell pepper;
• paprika;
• salt.

At home, Hungarian goulash soup can be prepared in a cauldron or pan with a thick bottom. The number of products is determined by taste. The stew should be thick so that the “spoon is standing”, there should be more meat than the rest.

1. Fat liquefy over a large fire. It is imperative to remove the greaves so as not to spoil the taste of goulash. It is fried fat that gives the dish a national flavor, In no case should you replace it with vegetable oil or steamed fat.
2. Onion, oddly enough, the product is sweet, so it needs very little. For 400 g of meat, 1/3 of the onion is enough. It doesn’t matter how to chop it, the onion pieces will completely melt by the end of cooking. It is important to put it in the pan before the meat in order to evaporate the excess liquid.
3. Cut the meat into large pieces the size of a walnut. The pieces are slightly reduced in volume and will be conveniently eaten.
4. Fry the meat in fat on all sides to seal the meat juice inside the pieces.
5. Boil the potatoes until half cooked in a separate pan.
6. Add paprika, at least 20 - 30 g for every 100 g of meat.It is she who will give the dish a rich color. In too hot fat, the seasoning will become bitter and turn dark brown, so the fire must be reduced.
7. Pour the fried meat to the top with hot water.
8. Cut the pepper into large pieces and simmer with the meat for about half an hour.
9. At this time, chipsets are prepared - small dumplings, the size of a bean. For them, they knead cool dough from eggs and flour. Each little thing needs to be rolled up in a tight lump.
10. Chop or chop potatoes in large pieces. Together with the chips, put in a pan with goulash 5 to 10 minutes before the meat is ready.
11. If desired, chili peppers can be added to the dish.

Cooking Beef

Modern recipes are increasingly diverse and include a large number of vegetables, herbs and spices.

In addition to meat in goulash, you can add:

• fat;
• onion;
• carrot;
• celery;
• paprika;
• peeled tomatoes;
• garlic;
• bell pepper;
• meat broth;
• caraway;
• peppercorns;
• potatoes;
• chipsets;
• champignons;
• salt;
• fresh greens.

Beef for goulash is chosen juicy, with many tendons. Usually this is a scapula, an incision or a drumstick.

1. First, onions and meat are definitely fried.
2. The remaining ingredients are laid in the specified order. After adding each component, goulash is allowed to stew or boil for 5-10 minutes.
3. Potatoes are boiled or fried in large pieces separately. It should not be crumbly.
4. After adding the broth, the goulash is stewed over low heat until the meat is ready.

Pork

Goulash is rarely prepared from pork. However, certain spices and seasonings give fatty meat a rich bouquet of flavors and aromas necessary for goulash.

Ingredients for Thick Goulash:

• onion;
• pork;
• paprika;
• garlic;
• zira;
• Tomatoes
• Apple vinegar;
• bell pepper;
• black pepper;
• salt;
• meat broth;
• potatoes.

Zira can be replaced with caraway seeds, tomatoes - tomato paste or ketchup. The ingredients are listed in the order in which they need to be added to the goulash.

1. Zira is recommended to grind in the palms, so that it gives the meat more flavor.
2. Vinegar is poured quite a bit. A couple of tablespoons is enough for a pound of pork.
3. Peel necessarily removed from tomatoes. It is best to mash them and add vinegar directly to the tomatoes.
4. Pipettes are added as desired.
5. In total, goulash soup is cooked for about an hour.

With tomato juice

Modern goulash is not complete without tomatoes. But this American vegetable, like paprika, came to Hungary no earlier than the 18th century and was quite expensive. Poor Hungarian shepherds could hardly afford such a delicacy. We can say that goulash with tomatoes or tomato juice is an aristocratic version of the dish.

Culinary experts often argue about whether goulash is soup, that is, meat in the broth, or a main course with a lot of hot sauce. From tomato juice, a thick broth or sauce is obtained that is bright in color and in taste, which makes you forget all the disputes and just do the tasting of the dish.

Ingredients:

• fat;
• onion;
• meat;
• paprika;
• garlic;
• meat broth;
• carrot;
• parsley root;
• celery root;
• bell pepper;
• potatoes;
• tomato juice;
• black and hot pepper;
• salt.

Optionally, add chipsets.

1. Fry onion and meat in melted fat.
2. Add a lot of paprika and crushed garlic.
3. Pour in the broth and simmer a little.
4. Stir vegetables separately and boil or fry potatoes.
5. Transfer all vegetables to goulash, pour tomato juice.
6. Add spices and salt.

Bright touch: dressing made of sour cream and flour (10: 1).

1. Stir sour cream and flour carefully so that there are no lumps.
2. Pour into the finished goulash and let it brew for 5 to 10 minutes under the lid. You can hold it on fire for a little to thicken the broth.
3. When serving, you can sprinkle not only with fresh herbs, but also with finely chopped fresh hot pepper.

Canned peas

One of the unconventional ingredients for goulash is green peas.He gives the dish a bright color accent, a sweetish flavor and, in part, “eats” fat, so in modern recipes peas have become quite popular.

Ingredients:

• fat;
• onion;
• meat;
• paprika;
• carrot;
• bouillon;
• tomato paste;
• Red wine;
• salt;
• green pea;
• potatoes;
• garlic;
• fresh greens.

Use not only canned peas, but also fresh or frozen.

1. In fat, fry onions, meat and carrots.
2. Reduce the fire, pour paprika.
3. Add the broth, tomato paste, wine and salt. Alcohol can be replaced with apple cider vinegar.
4. Boil potatoes separately.
5. Add it to goulash before readiness.
6. Season with crushed garlic and herbs.

According to the Czech recipe in bread

Interesting goulash options are also prepared outside of Hungary. For example, goulash in Czech is made on beer, with dumplings or in bread. An effective way of serving dishes in portioned buns invariably attracts tourists.

Ingredients:

• onion;
• meat;
• salt;
• paprika;
• Provencal herbs;
• marjoram;
• lovage;
• meat broth;
• bell pepper;
• flour.

For serving use high wheat buns in the number of servings.

1. Fry onion and meat.
2. Add spices and salt. Czechs use paprika several times less than Hungarians. Enough a teaspoon per kilogram of meat.
3. After a quarter of an hour, put the grated pepper into the goulash and pour the broth.
4. Simmer until cooked for about an hour.
5. Dilute a spoonful of flour with water and pour into a dish before cooking.
6. Stirring to keep the goulash on fire until it thickens.
7. At the buns, cut off the top and take out the crumb.
8. Dry them in a hot oven (180 ºС) for about a quarter of an hour to make them stronger.
9. Put hot goulash on buns and serve immediately.

German Goulash Soup

If the Hungarian goulash is a coarse and spicy dish of nomads, then the German version is a delicate dish of the family cuisine of burghers. German goulash soup is distinguished by a large number of tomatoes, less spiciness and small slices.

Ingredients:

• onion;
• meat;
• paprika;
• Tomatoes
• bell pepper;
• potatoes;
• garlic;
• caraway;
• pepper;
• salt.

Dice all ingredients into 1 * 1cm cubes.

1. Fry onions and meat over high heat.
2. Add spices and salt.
3. Tomatoes by weight are taken as much as meat. Blanch the vegetables, remove the peel and chop in mashed potatoes.
4. Stew meat with tomatoes for at least an hour, almost to readiness.
5. Add potatoes and bell pepper 15 minutes before cooking.
6. Season the prepared gulaschsuppe with garlic.

In conclusion, an important piece of advice from the founder of Hungarian cuisine, Karoy Gundel: “Do not consider it difficult to try the dish often and with concentration.” This must be done after each boiling, adding a new component and before being ready. There is always a chance to correct a mistake, often the harmony of taste depends on only a few grams of seasoning.