Traditional Hungarian Goulash Soup (Gulyásleves)

Step 1: The Flavor Base
1. Heat the lard or oil in a large, heavy-bottomed pot.
2. Add the chopped onions and a pinch of salt. Cook over low heat for about 10-
15 minutes until soft and translucent (do not burn them).
3. Remove the pot from the heat. Stir in the Hungarian paprika powder quickly.
(Frying paprika directly in hot oil burns it and makes it bitter).
4. Immediately add the cubed beef and stir well to coat the meat in the paprika-
onion mix.
Step 2: Braising the Meat
1. Place the pot back on medium heat. Stir the meat until it turns white and
releases its natural juices.
2. Add the minced garlic, crushed caraway seeds, black pepper, chopped
tomato, and bell pepper.
3. Cover the pot and let it simmer in its own juices over low heat. If the liquid
evaporates, add a tiny splash of water.
4. Simmer for about 1.5 hours, until the beef is nearly tender.
Step 3: Adding Vegetables and Liquid
1. Add the sliced carrots, parsnips, and cubed potatoes to the pot.
2. Pour in about 1.5 to 2 liters of water (depending on how thick you want the
soup).
3. Taste and add more salt if needed. Bring to a boil, then reduce heat to
medium-low and simmer until the vegetables and meat are completely tender
(about 20-25 minutes).
Step 4: Making and Adding the “Csipetke”
1. While the soup is simmering, mix the egg, flour, and a pinch of salt in a bowl.
Knead it into a stiff dough (do not add water).
2. Using your thumb and forefinger, pinch off small, coin-sized bits of dough and
drop them onto a floured board.
3. Add these noodles directly into the boiling soup during the last 5 minutes of
cooking time. They are ready when they float to the top.