Taste of Hungary: Goulash Soup

September 14, 2013

The event is a fundraiser to expand the church and cultural center. It features folk music, dancing, and a multitude of traditional Hungarian food. Taste of Hungary volunteers Kinga Sandor and Lorand Kovacs joined us in the studio to tell us more, and demonstrate a recipe for hungarian goulash.


Taste of Hungary
September 21, 2013
Norridge United Church of Christ, 8260 W. Foster Ave., Norridge IL 60706 (intersection of Foster Ave. and Cumberland Ave) $15/adult which includes 3 samplings, $5 children under 12 which includes 1 sampling
Tickets available only at the door

Name of dish: Gulyás leves (Goulash soup)

• 3 tablespoons of lard or the fat of bacon
• 5 medium onions, diced
• 2½ quarts of water, plus a few extra spoonfuls
• 3 tablespoons sweet Hungarian paprika
• 1 tablespoon of hot Hungarian paprika (optional)
• 1 tablespoon caraway seeds
• 3¼ lbs beef, chopped into bite-sized pieces
• 2 cloves of garlic, chopped
• 5 medium carrots, sliced into bite-sized rounds
• 2 medium parsnip, sliced into bite-sized rounds
• 2 large potatoes, cubed
• 2 tomatoes, diced
• Csipetke (pinched home made pasta), optional
• salt and pepper generously according to taste

1. Heat the lard (or bacon) in a large pot. Add the onions along with a few spoonfuls of water (so they don't brown) and a pinch of the salt. Cook slowly over very low heat for about 15 to 20 minutes, or until the onions are clear and glassy.
2. Reduce heat and add the paprika, black pepper, and caraway seeds. Stir quickly to combine and add a tiny bit of water (to prevent the paprika from burning).
3. Add the meat and garlic and cook over high heat, stirring, until the meat is slightly browned (about ten minutes). Turn the heat down to low, add a few spoonfuls of water, and cook for about 15 more minutes, until the meat is nearly cooked through.
4. Add the water and keep cooking, over low heat, for at least an hour, or until the meat is cooked and nearly tender enough to serve. This could take hours, depending on the cut of beef you used.
5. When the meat is nearly done, add the tomatoes, carrots, parsnips, and potatoes and cook for about 15 more minutes, or until they are tender (being careful not to overcook them). Taste the soup and add more salt and pepper, if needed.
6. If you are using csipetke (see recipe below) or another kind of small pasta, add it to the soup before serving. You can serve this soup with hot pepper/hot pepper paste and a dollop of sour cream.

Recipe for csipetke (home made noodles):
• 4oz. flour
• 2 eggs
• generous pinch of salt
Make the dough from the egg and the flour adding some water and salt. Pinch pea-size bits out of it and place into a floured bowl. Boil them in salted water, then drain and rinse in cold water or add directly to soup before serving.

Notes: This makes a very large pot of Gulyas, approximately for 10 people.
Cooking on stovetop is ok but best when cooked in kettle over flame, adds authenticity to flavor.

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