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Hearty soul food: How to cook original Hungarian goulash with small Knöpfle

2022-10-05T16:38:13.380Z

Fall and winter are stew season. Hungarian goulash soup is spicy and warms you up with a pleasant spiciness. This recipe has a tasty twist.



Fall and winter are stew season.

Hungarian goulash soup is spicy and warms you up with a pleasant spiciness.

This recipe has a tasty twist.

The most important thing first: what is called goulash in other countries is called pörkölt in Hungary.

Gulyás is a soup and that's what this recipe is all about: Original Hungarian goulash soup - hot, spicy and the meat cooked so soft that it falls apart.

Exactly the right recipe for wet autumn and cold winter days.

Cook the Hungarian goulash soup according to a family recipe and adjust the seasoning to suit your taste.

Hungarian goulash: You need these ingredients for the original recipe

  • 750 grams of pork (goulash or fillet)

  • 3 onions

  • 1 tomato

  • 1 pack of soup vegetables (celery, carrots, leeks etc.)

  • 6 small potatoes

  • Salt, paprika powder sweet and rosy hot

  • Goulash cream, amount to taste

  • 2 - 3 tablespoons clarified butter

  • 2 eggs

  • 5 tbsp wheat flour

How to cook spicy Hungarian goulash soup according to an original recipe

  • Heat 2 to 3 tablespoons of clarified butter in a large saucepan and sauté the peeled and chopped onions in it until translucent.

    This gives the onions a sweet taste.

  • Season the onions generously with both types of paprika powder and salt and pour in water until everything is well coated.

    Let the whole thing come to a boil.

  • Now add the finely chopped meat and a quartered tomato.

    If necessary, add more water until everything is well covered.

  • Then add goulash cream according to taste and preference.

    Goulash cream is a spice paste made in Hungary that comes in hot and mild versions.

    It is specially made for the preparation of original Hungarian kettle goulash and is available in well-stocked supermarkets.

  • Then add the chopped soup vegetables, preferably in a special spice ball so that you can easily remove them from the soup later.

    It's just supposed to give off its flavor.

    Simmer everything for about 20 minutes.

  • Meanwhile, peel and dice six small potatoes.

    Add the diced potatoes to the goulash soup when the meat is done.

    Add water to cover and let the soup simmer until the potatoes are done.

  • With these foods, you can easily feast on a bad mood

    With these foods, you can easily feast on a bad mood

    Fresh Knöpfle for the Hungarian goulash soup

    The particularly tasty extra in this Hungarian goulash soup are small, quite firm dumplings made from pasta dough.

    Prepare them like this:

  • Whisk 1 to 2 eggs with 1 teaspoon salt.

  • Add 3 to 5 tablespoons of wheat flour, stir in and knead into a firm dough.

  • Tear off small knobs and let them simmer in the goulash.

  • The Hungarian goulash soup is not bound separately.

    The starch from the potatoes and from the pasta dough take over the binding.

    If you like, you can also cook red peppers in the goulash soup.

    However, you must first remove the skin from them using a sharp vegetable peeler.

    Or you can simply take roasted peppers out of the jar and save yourself this work.

    Have fun cooking and enjoying – fresh baguette or white bread goes well with it.

    Source: merkur

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