Hungarian beef goulash soup. Hungarian beef goulash soup - a classic step-by-step recipe with a photo, how to cook at home
Our housewives are accustomed to preparing goulash as a second course, which is served with a vegetable or cereal side dish. But in Hungarian cuisine, goulash is the first dish. It turns out incredibly tasty and fragrant Hungarian goulash soup. The recipe for its preparation is a figment of your imagination, but it’s still worth listening to the advice of eminent chefs.
Have you ever tried Hungarian goulash soup? Its classic recipe, by the way, appeared quite a long time ago, it was invented by shepherds. Yes, just imagine: thick, fragrant and unusually tasty soup shepherds cooked from improvised products in the open air. Soup was cooked in a pot on a fire.
Despite the fact that the recipe for goulash soup was invented by the poor, titled persons did not disdain to enjoy a portion of this meat first course. The main condition of the dish is the density. The soup should have a very dense texture and have a reddish tint, which is given to it by aromatic ground paprika.
On a note! Hungarian chefs and housewives call the described dish “Bograch”.
Compound:
- 0.3 kg beef tenderloin;
- 2 heads of onion;
- 1 st. l. ground paprika;
- 6 pcs. potato tubers;
- carrots - 1 root crop;
- 1 sweet pepper;
- 2 tbsp. l. refined vegetable oils;
- 1.5 liters of filtered water;
- bunch of parsley;
- 3-4 pcs. garlic cloves;
- salt and cumin to taste.
Cooking:
Hungarian goulash in a modern way
Let's explore another option on how to make Hungarian goulash soup. special flavor and refined taste rosemary and marjoram will be added to such a first course.
Compound:
- 0.8 kg of beef pulp;
- 2 onion heads;
- on a sprig of marjoram and rosemary;
- 2 pcs. laurel leaves;
- 3 pcs. tomatoes;
- olive refined oil;
- 1 st. filtered water;
- salt and other spices - to taste.
Cooking:
On a note! Similarly, you can cook Hungarian goulash soup in a slow cooker. First, fry the onion and meat. We select the program "Frying". After adding the remaining ingredients, switch the multicooker and select the "Stew" or "Soup" mode.
Unusual goulash recipe
cook thick soup possible in Hungarian in an unusual way- V clay pots. This dish will please everyone without exception.
Compound:
- 0.75 kg of beef tenderloin;
- 1 kg of potato tubers;
- 0.1 l refined vegetable oil;
- 2 onion heads;
- 4 things. sweet bell peppers;
- 1 tsp ground paprika;
- Red and black allspice, salt - to taste;
- 4 things. fresh tomatoes;
- 5-6 pcs. garlic cloves.
Cooking:
- Wash the chilled beef thoroughly.
- Remove excess moisture with a paper towel.
- Grinding beef pulp equivalent cubes.
- Pour vegetable oil into a saucepan or thick-walled pan.
- We warm it up and lay out the pieces of beef.
- Fry the meat for a few minutes until the juice is released.
- We lay out the fried beef in clay pots.
- We clean the onion and chop it in the form of half rings.
- Pass the onion until half cooked, and then put it in pots.
- Peel and wash potato tubers.
- We cut the root crops into cubes and send them to the saucepan.
- Fry the potatoes for 10 minutes, and then transfer to pots.
- Cut sweet peppers in half.
- We remove the stalk, membranes, seeds.
- Cut the peppers into strips.
- We spread the chopped pepper in pots on top of the potatoes.
- Wash the tomatoes and cut into cubes. You can first remove the skin from them.
- Arrange chopped tomatoes in pots.
- In each pot, add salt, a mixture of peppers and ground paprika.
- Fill pots with warm water.
- We send them to the oven for 50 minutes.
- Cooking goulash in Hungarian style at a temperature threshold of 180 °.
On a note! Chopped garlic and, if desired, greens should be added to each plate separately.
). Now let's pay attention to the Hungarian first and second courses in general and to Hungarian goulash soup in particular. But first, let's recall the basic data about the first and second courses of Hungarian cuisine in general.
Hungarian cuisine is distinguished by a great variety and imagination of cooking, their satiety and the use of a wide variety of seasonings. famous dish is, of course, goulash. However, this is not at all the roast of meat with vegetables and gravy, which is served in other restaurants. European countries. Real hungarian goulash - it's thick Hot soup With large pieces meat and potatoes.
Hungarian goulash soup has a very ancient tradition cooking. According to legend, it was invented by the ancestors of modern Hungarians - the nomadic tribes of the Magyars. For days on end they drove their herds across the steppes of the Middle Danube and were forced to stock up on dried beef and lamb. When the need arose for a snack, the nomadic shepherds simply threw the meat into a cauldron of boiling water. that the word "goulash" (pronounced in Hungarian as "guyash") means "shepherd". And "bograch" is a simple cauldron with a handle. Respectively, bograch guyash- This is boiler goulash.
In addition to the main ingredients used to make goulash, the Magyars also added tarhonya, noodles in the form of circles, to this soup. Today, tarhonya is served as a side dish for many Hungarian dishes. Generally speaking, dishes that combine the first and second - salient feature Hungarian cuisine. By the way, the evolution of the recipe has turned tarhonya noodles into an optional element - chipette dumplings. This is very similar to the influence of neighbors, because there are Czech neighbors nearby, for whom dumplings (they are -) are one of the main features.
Back to modern version Hungarian goulash soup So, in Hungary itself, there are many variants of this soup (as we have with cabbage soup - how many housewives, so many different types cabbage soup). The main products of goulash soup are the same, these are −
- meat,
- tomato and
- lots of ground paprika.
It is paprika that gives the soup a unique aroma and bright red sunny color. By the way, for reference: paprika is a powder made from dried capsicum. Among the varieties of this pepper are both chili and Cayenne pepper, and lettuce bell pepper ...
And then there are already options - you can add different ones to the soup vegetables to taste (potatoes, carrots, different varieties cabbage, celery, beans and peas - pods and beans, parsley root). Can be used with or instead of meat mushrooms. Meat can also be different - lamb, chicken (and other poultry), pork, fish, and offal can be used instead of meat - liver, heart, brains, tripe, tongue, lungs.
fragrant herbs and spices are also placed based on the taste preferences of the cook - it can be coriander, cumin, zira, thyme, rosemary, basil, various ground peppers- black, red, white, green, pink, fragrant. Also, for flavor, before the end of cooking the soup, you can add chopped garlic and bay leaves.
As already mentioned, for density, dumplings from tough dough are added to the soup. Moreover, dumplings are not an obligatory element of the soup - you can not put them at all. They differ in different parts of Hungary not only in size and shape, but also in the technology of preparation - you can boil dumplings directly in the soup, you can cook them separately, and then pour them into a bowl with soup, you can first fry them, and then boil them.
So we have mastered theoretical basis cooking Hungarian goulash soup. It's time to move on to practice.
Ingredients for Hungarian Goulash Soup:
- beef (boneless, juicy meat with many tendons (scapula, cut, shank)) - 0.8-1 kg
- pork fat (4 - 5 strips of bacon) - 80g (or 2 tablespoons melted lard, or vegetable oil)
- onion - 300g (2-3 large onions)
- paprika - 2-3 tablespoons (you can mix 1 tablespoon of flour with paprika)
- salt, cumin, garlic - to taste
- potatoes - 0.8-1 kg
- pepper (sweet green) - 140g (or 1-2 red bell peppers)
- tomatoes - 60g (1-3 pieces) or 1 tablespoon of tomato paste,
- 3-5 bay leaves.
For chipotle dumplings (optional) you need 1 egg, 2/3 cup flour, 1/3 teaspoon salt.
Cooking Hungarian Goulash Soup
Finely chop the onion. Heat lard or vegetable oil in a deep frying pan over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent. The onion should turn golden but not burn. While the onion is frying, cut the meat into cubes with a side of 2 cm.
Reduce heat, put paprika in not too hot fat, mix quickly, immediately add meat, add crushed garlic mixed with cumin, add a little water and, stirring occasionally, continue to simmer for low fire. If necessary, add water, but always little by little (without pouring the meat completely), so that the meat is not cooked, but stewed in a small amount of liquid.
Option: paprika and other seasonings can be rubbed with chopped meat, left for 10 minutes, and then proceed to fry. There is also a third option - first start frying and stewing meat, and then mix it with seasonings.
While the meat is stewing, peel and cut into cubes with a side of 1 cm potatoes (not very crumbly), peppers, tomatoes, and also prepare dumplings:
- Whisk the egg with salt and mix in enough flour to make a cool soft dough.
- Roll out the dough into a bundle with a diameter of 1.5~2cm and cut into slices 5mm thick.
- Flatten each slice with two fingers in the center. You should get a circle with a thin center and thicker edges.
- Spread the dumplings on the table and dry. After half an hour, they can be turned over to the other side.
When the meat is almost done, let the juice evaporate so that only the fat remains in the pan. Add potatoes to the meat, stir well and simmer (adding a little water if necessary) until the potatoes become glassy, then pour in hot bone broth (or plain boiling water) and put Green pepper, tomatoes and bay leaf.
When the potatoes are almost cooked, immediately before serving, put the chips in the soup and let them boil. If desired, you can put a crushed clove of garlic. Cook for 5-7 minutes until the dumplings are ready. Bay leaf take out.
Serve the soup immediately.
Bon appetit!
According to http://www.good-cook.ru/proth/proth_078.shtml
Calories: Not specified
Cooking time: Not indicated
Hungarian goulash soup classic recipe with a photo of the preparation of which I propose, I learned how to cook from my mother-in-law, she cooks it simply amazingly. And no wonder, because she was born and raised in a town where there are many Hungarians, so their cuisine and culture are closely intertwined with our traditions. When we come to these places, we always enjoy not only nature, but also communication with numerous relatives and friends.
If we set ourselves the goal of visiting all our friends and relatives in those parts, then the vacation will certainly not be enough, so we stop at the closest relatives, and then not for long. I want to see a lot, walk around the mountains, and not sleep off and eat up, especially since my husband's aunt cooks so deliciously that after visiting her she then has to urgently go on a diet.
By the way, she also cooks, but in a slightly different way. Her recipe is good, and I sometimes cook such a dish, but this one is simpler and at the same time correct, one might say classic.
I can not say that cooking such goulash is quite simple and fast. After all, it is mainly prepared using beef, and in order to stew it, you need at least 1-1.5 hours. And you need to add browned vegetables, spices and potato cubes to the meat. At the very end, you can add chopped garlic for spiciness. In principle, everything seems to be all right with goulash, but Hungarian housewives always prepare “chippets” or, as they are also called, “kletski” for such a dish and serve them together with meat stewed with vegetables in a sauce.
Ingredients:
- meat beef pulp - 600-700 g,
- potatoes (tubers) - 600 g,
- salad pepper - 1 pc.,
- tomato paste - 1-2 tablespoons,
- turnip onion - 1 pc.,
- garlic - 2 cloves,
- ground paprika - 2 tablespoons,
- sea salt or table salt,
- sunflower oil - 50 ml.
For "chips":
- chicken table egg - 1 pc.,
- wheat flour - 80 g,
- sea salt medium grinding -1 pinch.
Recipe with photo step by step:
First of all, we choose the right dishes in which we will cook goulash. It should be thick-walled saucepan or a cauldron in which we can first fry and then stew the dish.
We make blanks. We clean the meat from fat and films, wash and cut into cubes.
We clean the onion from the husk and finely cut into cubes.
We cut salad pepper in half and cut out the seeds and stalk, and then cut it into cubes.
Peel the potato tubers and cut into cubes.
Pour oil into the bottom of the pan and heat it over medium heat. Next, put in it the peeled and finely chopped onion and fry it until golden brown. 
Remove the dishes from the heat and cool the browned onion a little, and then add the ground paprika and mix. 
Then we return the dishes to the fire and put the meat in it, mix it with onions and fry until the meat is browned. 
Then pour into it hot water about 1.5-2 cups, add and simmer meat with onions for 1-1.5 hours, stirring occasionally. 
Next, add the potato cubes, let the goulash boil. 
And after a few minutes add lettuce pepper. 
Add liquid to the dishes so that it completely covers the ingredients, and simmer the dish over low heat until the potatoes are soft. 
Then add salt and spices, as well as chopped garlic.
Next, prepare the "chips". First, knead the dough from the whipped with a fork chicken egg, flour and a pinch of salt. It should turn out pretty steep, but elastic. 
We put small pieces of dough in boiling water, which we pinch off from it and cook for 3-5 minutes after they float to the surface of the water. 
We take out the "dumplings" with a slotted spoon and put them in a plate with goulash. 
Bon appetit! 
European cuisine is distinguished by sophistication and originality. Some delicacies even combine two dishes. One of these options is the Hungarian goulash soup, which can be made both for lunch and dinner. original solution has a deep and expressive taste. Its aroma fascinates and causes a brutal appetite. Meat goes well with vegetable mixture and delicate filling, while herbs and spices place the missing accents in the culinary composition.
Cooking time - 2 hours.
The number of servings is 4.
Ingredients
To make a classic goulash soup yourself, you will need to use the following ingredients:
- tomatoes - 1 pc.;
- beef - 400 g;
- garlic - 6 cloves;
- onion - 300 g;
- chili - 1 pod;
- potatoes - 3 pcs.;
- tomato paste - 1 tbsp. l.;
- bell pepper - 2 pcs.;
- ground cumin - 30 g;
- carrots - 1 pc.;
- sweet paprika - 30 g;
- ground coriander - 1 tsp;
- salt and other spices - to taste.
How to cook classic Hungarian goulash soup
Cope with cooking classic soup goulash in Hungarian is not difficult if you use step by step recipe with photo.
- The first step is to prepare all the necessary components of the dish.
- Then the onion is peeled and cut very finely.
- Vegetable oil is heating up in a saucepan. Sliced onion is poured into it.
- Onions for goulash should be fried until a pleasant golden hue is obtained.
- Garlic should be finely chopped. Fragrant baby goes to the onion.
- All the spices are poured there, with which it was decided to dilute the taste of the soup.
- The mass is thoroughly mixed.
- Next, you need to deal with meat for goulash soup. It should be washed and dried with paper towels. Beef will need to be cut into pieces of medium size. They are also transferred to the pan to the base.
- The next step in preparing Hungarian goulash soup is to thoroughly mix all the ingredients. The container should be closed with a lid. Maintaining a slight heat, the dish should be simmered for about 1.5 hours.
- Now you need to wash the tomatoes and cut them into slices.
- After 1.5 hours, add to the mixture tomato paste.
- Then the tomato slices are sent there.
- Carrots and potatoes must be peeled. The fruits are cut into pieces and also transferred to a bowl with Hungarian goulash soup.
- Everything is well mixed.
- 2 glasses of drinking water are poured into the composition.
- The mass must be salted and left to cook until all the vegetables are ready.
- From hot pepper seeds must be removed. The fruit is cut into strips and transferred to the general mixture.
Video recipes for cooking Hungarian goulash soup
The classic recipe for Hungarian goulash soup is not fraught with any difficulties, but it will be easier to cope with cooking with the help of video recipes:
Servings: 6
Cooking time: 85 min.
Every nationality has its own business card- a dish that all locals are proud of. Today we will cook a colorful dish of Hungarian cuisine - Hungarian beef goulash. It is distinguished by its unusual aroma, delicate taste and bright colors. The taste and color of the dish is due to one of the most important components - paprika. This goulash will perfectly match on your dining table With .
Ingredients for Hungarian Beef Goulash:
500 gr. beef
2 onions
a teaspoon of tomato paste
2 tomatoes
1 bell pepper
3 potatoes
2 cloves of garlic
dried paprika, salt
vegetable oil for frying
broth or water
How to make Hungarian beef goulash
Step 1
Cut veal flesh small cubes. bell pepper and cut the tomatoes into medium-sized cubes. To make the dish brighter, you can take two small peppers of different colors. Onion cut very finely. Peel the potatoes and cut into large cubes. Pass the peeled garlic through a press or chop with a knife.
Step 2
We take a pan with a thick bottom, pour in vegetable oil, heat it. Pour onion and a little salt into it, cook until soft, stir constantly. Then let the onion cool slightly and add paprika, mix. in a pan with vegetable oil fry the meat until golden brown. Then we transfer it to the pan, lay the garlic. If desired, you can add a little cumin.
Step 3
Pour broth or water into a saucepan. Do not pour in all the liquid at once, it is better to add it as it evaporates. Please note that beef should be stewed, not boiled. Goulash should be cooked for about 1.5 hours over low heat. Don't forget to stir. Then we lay the potatoes, increase the heat, cook for about 5-7 minutes. We put tomatoes, pepper, tomato paste, salt. Mix all ingredients well. Water should be added so that all the vegetables are covered, no more. Cooked by traditional recipe, the Hungarian beef goulash should be thick, so the amount of liquid can be adjusted during cooking.
Step 4
Bring the dish to a boil and cook for 15 minutes until the potatoes are ready. Turn off at the end Ready meal should be infused for 10 minutes. Use the recipe for Hungarian beef goulash and please your loved ones with a delicious gourmet dish.
The recipe for Hungarian beef goulash is quite simple. It will take about two hours to prepare.
Also very popular dish is also Czech beef goulash. It's not just a stew with peppers and tomatoes. An obligatory component of Czech beef goulash is beer and spicy sauce. Chili, paprika and cumin are also used to prepare the sauce.
Main Ingredients:
- beef
- ground black pepper
- paprika
- salt, chili pepper
- tomatoes
- dark beer
- bread
Fry the meat with chopped onions and tomatoes in a pan. Bread is soaked in beer and ground into gruel. Add the sauce with seasonings to the meat and put in the oven to bake. Seasonings such as marjoram, mint, sage, thyme, basil can be used in cooking.
