Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
Traditional Goulash Soup<br />
serves 4, takes 150 minutes<br />
SOUP<br />
3 onions, finely chopped<br />
3 tbsp Lard<br />
400 grams beef , cubed<br />
2 1/2 l water, 3 tsp salt<br />
2 tbsp Hungarian paprika<br />
1 tomato, peeled, chopped<br />
1 yellow pepper, chopped<br />
1 parsnip, diced<br />
1 carrot, diced<br />
1 green pepper, chopped<br />
2 garlic cloves, mashed<br />
4 potatoes, cubed<br />
2 tsp cumin, 1/2 tsp black pepper<br />
some parsley, finely chopped.<br />
PINCHED NOODLES<br />
1 egg, 12 tbsp flour,<br />
pinch of salt, 2 tbsp oil<br />
Sauté the onion in lard until golden. Add Hungarian paprika and<br />
10 ml water. Once the water boils add the beef and stir until well<br />
browned. Add some water, cumin and black pepper.<br />
Boil it for 50 minutes and add water many times while the meat<br />
softens. Then add parsnip, carrot, yellow paprika and tomatoes.<br />
Cook for another 40 minutes and add potatoes, salt, green<br />
pepper, garlic and pour more water (for soup consistency). Bring<br />
to the boil for another 15 minutes.<br />
MAKE PINCHED NOODLES: Combine ingredients with enough<br />
flour to make a firm dough. Let dough sit for 5 minutes. Roll<br />
dough and pinch off dime sized pieces. Add Pinched Noodles<br />
and boil a few minutes longer. When the noodles float to the<br />
surface, they are done.<br />
Serve it with chopped parsley sprinkled on each portion.<br />
3
Change language