Goulash soup Hungarian - how to cook goulash soup with chipetkami, step by step recipe photos

There are some very simple-origin meals, which over time are included in the golden fund of Haute Cuisine. For such, rightly, include a traditional Hungarian goulash soup, once commonplace dish Transylvanian shepherds and raftsmen Transcarpathian. Goulash soup made from beef or veal (from other meats also do, but rarely), it is a thick, spicy, nourishing and very flavorful. for his products need the most simple and affordable. Recipe with step by step to make a photo will come in handy for those who want to diversify their everyday menu and a taste of real Hungarian cuisine.

The classic recipe calls for beef or veal, but we take the turkey fillet, which is quite possible to taste almost veal cooked but much faster. Still, we need onions, garlic, carrots, spicy roots, bell peppers, potatoes, tomatoes, eggplant. If there is no fresh root, pepper or eggplant, it is permissible to use dried, but they should be pre-soak.

How to cook goulash soup Hungarian

Cooking start with, the onions, carrots and celery, parsley cut average cube.

heats the cauldron. For a classic Hungarian goulash in zazharku using smoked bacon, but out of respect for its own liver, we will replace the fat with vegetable oil. The heated oil and fried onion roots until soft and light golden.

The meat is cut into pieces the size of a walnut. In the cauldron to shovel stenochke become soft onions and roots, and in their place in the hot fat spread meat. While stirring fry to grab it from all sides and a little flushed.

Normally, put garlic in the dish, almost before the end of cooking, but the goulash in this regard, one of the rare exceptions. Quite a lot of garlic, finely chopped with a knife, dipped in a cauldron in the hot fat and fry until golden, with garlic flavor goes the extra sharpness and roughness.

After frying garlic on sending ground sweet paprika, cumin, other nice we spicy herbs.

The Bulgarian pepper in a stew lay everywhere, but the eggplant - it's Transcarpathian regional feature. Soaked pepper and eggplant are also sent into the cauldron.

peeling potatoes and cut into large cubes, Put the kettle and pour the boiling water. You can have a little prisolit. Cover the kettle lid, transfer to a medium heat and simmer until cooked potatoes for 20-25 minutes.

Mix is ​​almost ready goulash, spread into the cauldron chopped fresh tomatoes or pour diluted tomato paste, or tomato juice. Close the lid and give another 5-10 minutes to extinguish.

Meanwhile, one egg, a pair of tablespoons of water, a pinch of salt and knead the flour unleavened dough, a little softer dumplings. From lump pinch off pieces of dough the size of a bean, flatten and spread them on a napkin.

These dumplings or "chipetki" as they are called in Hungary, pour into boiling stew and cook until done (no more than 5 minutes).

Ready thick and fragrant stew is poured into bowls, flavored with black ground and burning red pepper, sprinkled with fresh chives and parsley.