Hungarian soup-goulash: a recipe. How to cook Hungarian goulash soup?

Goulash in our country is usually called meat with gravy. And most often the dish is made from pork. Without a doubt, it has the full right to exist - but not in name. Since in Hungary, where the food started the victorious procession around the world, first of all, it was prepared only from beef, and secondly - it was the first, and not the second dish. To get a real Hungarian soup goulash, the recipe recommends to do almost without adding water. Let's try to follow the advice.

Historical roots and obligatory ingredients

Why is it supposed to take beef in Hungarian soup-goulash? The recipe was invented by shepherds, grazing cows. The term gulyas denotes their shepherd. And what kind of meat should this shepherd have? Naturally, beef! Hungarian cuisine, no doubt, uses other types of meat, but it is quite accurate in the names, which almost always reflect what was used in the dish.

Why goulash soup? Because in the traditions of the described country, make very thick and sharp first dishes. They very well warm and perfectly saturate. And if you want to try not a liquid, emasculated similarity, but the true Hungarian soup goulash prescription will have to be observed exactly.

An indispensable component of the shepherd's goulash is, as already mentioned, beef. In principle, you can take any parts of the carcass, but the most rich and fragrant goulash will be if it is made on the basis of shank or shank. Also mandatory ingredients are paprika and onions - and there must be a lot of both. In most cases, when preparing soup goulash in Hungarian, the recipe tells you to put tomatoes and potatoes, but there are options that do without, and without the other. However, in almost all such soups there are some kind of dumplings, which in the homeland are called "chip makers".

Variations on the theme

What just do not put in soup goulash! The best recipe for Hungarian soup for each housewife is her. Carrots and celery are often present in the dish. No less popular recipes with beans - and legumes, and pods. Often laid mushrooms. There are recipes based on other types of meat, offal, poultry and fish. Authentic names for them are different, but the essence is one - it's still Hungarian soup goulash, the recipe still presupposes quenching, and not boiling.

A great space for imagination is provided when choosing spices. In addition to paprika, there is usually caraway (and they should not be neglected), but any peppers, zir, rosemary, garlic, coriander, etc., are also allowed.

An indispensable component - the chip maker

In Hungary they even sell ready-made dry dough for them. Some space for experiments is still left: they are cooked right in the soup; Separately, followed by a bookmark in the plate; Fry, and then cook in an almost ready goulash ... The composition of the chips varies, but not too much. The most common recipe is for an almost full glass of flour a third of a small spoonful of salt and an egg. From the obtained steep, but soft dough plucked pieces of irregular shape and about half an hour dry out. Principle in the preparation of such dumplings is only that they are not given any "appearance", since the name derives from the word "pinch".

Classic Hungarian goulash soup

At once we will specify, such are considered very many ways of preparation. If the cook does not introduce any improvements, the dish is already considered traditional. Hungarian goulash also did not escape this approach. The recipe for a classic soup, which is offered here, is most often found in Hungary. Two onions are taken and finely chopped as small as possible, after which they are roasted on the smalt or pork fat. 4 full spoons of paprika are poured into the frying pan. After mixing, large pieces of shank (1.5 kg), salt and ground pepper are laid. Do not pour water! One and a half hours later, when the beef becomes soft, an incomplete glass of water, a quarter of a cumin spoon, a little root celery and a laurel can be added. After 10 minutes - large sliced six potatoes and mugs of two carrots. After a quarter of an hour, four pressed garlic cloves, cubes of yellow and red paprika, sliced celery greens and small pieces of peeled tomato are put. How to boil - throw in the chips and turn off after five minutes. Dinner is served!

Hungarian Bob-goulash

It is less dense than the above described bograch, and it uses pork (grams 700) and beef (grams 300). However, it is also very popular in the homeland Hungarian soup goulash. How to cook it? A bit more troublesome than a bograch. To begin with, 2 cups of beans are soaked for the night. In a 5-liter saucepan, until half-cooked (about half an hour), both kinds of meat with a whole onion and laurel are cooked. The flesh is cut off and returned to the pan, the seasonings are discarded. Into the broth is added the expressed beans, and all together it is brewed still hour. In the saucepan, three bulbs are added to the fat on the fat until golden, two full spoons of paprika are added, and in a minute - a ladle of broth. Next, you insert the cubes of two sweet peppers and a packet of tomato paste. When the mass becomes uniform, it overflows into the main pan. There, too, meat is laid, taken from a quarter kilogram of smoked ribs. After half an hour of cooking, chopped carrots, celery roots and parsley (all vegetables for 2 pieces) are added. After another third of an hour, six chopped potatoes, and another as many as a chopped garlic head. At the same time, the bean goulash is salted. The last step: throw the chips, turn off and put small rings of two chili pods.

Pörckölt - Hungarian pork soup made from pork

Curiously, it is he who does without dumplings. To prepare such a soup goulash in Hungarian, a step-by-step recipe suggests following this sequence of culinary techniques:

1. 400 g of pork (tenderloin or other high-quality piece) cut into large slices.
2. In the Kazanka, heat fat or smalets.
3. Fry in it two large onions, cut into half-roots.
4. Introduce two red pepper strips cut with strips. How to fry - add salt and season with a pinch of cumin and a lot of paprika. To stir minutes three, before reception of scarlet shade.
5. Lay the chunks of meat and the grated garlic (2-3 slices). Pour half a cup of water and stew for half an hour.
6. 3 potatoes cut into bars and put in soup. In a quarter of an hour we get a thick and fragrant peckelt.

There is it at once, enjoying the taste and smell.

Veal paprikash

This is one of the easiest to prepare Hungarian soup goulash. The guarantee of a successful experiment is an equal amount of beef and red bell pepper. To begin with, the onion in the fat is allowed to be transparent. To him immediately pepper is pawned, and a bit later - grated or chopped garlic to taste plus paprika at the rate of a tablespoon per quarter kilo of veal. Minutes after three, the meat is introduced into small slices. On a strong fire waiting for the formation of crust, then put in a container circles of tomato, the fire is screwed, and paprikash stew minutes forty. When it is almost ready, a sauce is made: in a low-fat sour cream, a spoonful of flour is spread, the mass is poured into a frying pan and stirred until it boils. After boiling, the chips are plunged into the goulash, and after five minutes you can have dinner.

Bograch in the multivark

Already very many people have rasprobovali Hungarian soup goulash. The recipe is therefore adapted to modern machines. Everything starts again with a bow: two chopped heads are fried in baking mode for about ten minutes, after which the mode turns off, 3 spoons of paprika are poured in, mixed and pounded a kilogram of chopped beef. Two cloves of garlic are squeezed on top, a little cumin is poured, half a glass of water is poured in and the extinguishing regime is switched on for 2 hours. At the end of the meal, the dish is salted and peppered and 7 medium potatoes, a large carrot and an average sweet pepper are all cut. Will remain to add tomato paste, juice or chopped tomato and turn on the quenching for another 2 hours.