Gulyás Leves (Goulash Soup)

When it comes to Hungarian soups, few rank higher than the hearty goulash. It is a rich, spicy concoction and fairly easy to prepare. Diced potatoes are usually cooked in gulyas leves along with a dumpling, called csipetke. Csipetke could be substituted for by throwing in a handful of barley.


Heat the lard or oil in a large, heavy-bottomed pot. Sauté the onion until it turns translucent, then add the meat and brown it lightly on all sides. Sprinkle with the salt, the paprika and caraway seeds, and add 2 cups of the stock or broth. Add the garlic, bay leaves, green pepper and tomatoes, and bring to boil. Cover and simmer for 1 hour, adding more stock or broth as necessary to keep the meat covered. Take out the bay leaves.

Peel and dice the potatoes and add them with the carrots to the soup along with more stock or broth to cover them. Simmer until the potatoes are done (about 25 minutes).


Mix the flour and salt and add the egg, sprinkling on a few drops of cold water if necessary to get a manageable but hardy dough. Flatten it a bit between your floured palms and pinch off pieces smaller than a dime (less than ½ inch). Drop them into rapidly boiling salted water and cook until tender, about 15 minutes. Drain and rinse and stir them into the already cooked gulyas.


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