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5. juuni 2006
Traditional Hungarian goulash soup
I take no responsibility if real magyars...
...say that it’s not traditional (actually they have different traditional styles; mine is based on common sense, internet and talks with locals in Budapest).
The idea is to cook it at least for 7 hours. First you make a stew and then convert it into a soup. Basically it’s just meat and paprika. Absolutely no tomatoes! And you can leave the potatoes out as well (then I’d use more meat).
What your need:
* Meat; contre-filet, entrecote or carbonnade; at least a half of a kilo.
* Paprika; preferably yellow and long, but usual round ones available in most countries will also do; green and round paprika is good also, but if you get your hands of green, long, big and hot paprika (turkish pepper?) then it’s the real thing here; sweet red paprika is not meant for goulash but does no harm; under no circumstances us jalapeno of similar (spoils the taste as it is sour); 4 or more not hot paprika and 1 or more hot paprika.
* Onions; some say that red onions and charlottes are not good in goulash; I’d say it’s not so important as you add them in the beginning; 1 or more onion.
* Potatoes; at least 5.
* Red paprika powder; I think it is pretty widely available even in Estonia, not to mention Belgium; it doesn’t have much taste but gives the nice red colour; if you have it, just sprinkle it in freely until you’re satisfied with the colour.
* Garlic; no need to add it, but you can put some of it in the beginning of the stewing process.
* Bay leaf (laurel leaf); one is enough, two is good and three is too much.
How to cook:
First hack the meat in nice cube-like shapes (medium size). Then hack the onions and one-two paprika.
Put some oil (or fat of lard) on the pan; switch the heat on (gas stove is always the best), pour the hacked stuff on the pan. I personally fry it for a minute very carefully (don’t let it get brown) and then switch to the lowest possible heat.
Leave it stewing on a low heat and add water cup by cup. Keep the process more close to boiling. No frying!
Peel the garlic and one potato. Hack the potato into very thin pieces and add it all to the stew. The potato gives starch = thickness. If stew looks not thick enough, add one more potato later.
Stew it all for 5 hours adding water cup by cup. Watch it not to fry. Better add more water than let it fry. Water does not harm. You can also add half of the paprika now.
After 5 hours transfer the stew into a big cooking pot. Add water and salt. Taste it.
Now clean and hack all the paprika you’ve left and add it to the soup.
Let it boil for 1,5 h. Add water if needed.
In the end put in the potatoes and cook until those are soft enough. Add as much paprika powder, water and salt as you personally like.
Shortly:
First low heat and a pan: meat, onions and one potato. Then stew 5 hours adding water. Then put it in a pot, add water and boil on low heat for 1,5 h. Then add potatoes and cook until those are soft enough to eat.
Voila, ready!
Eat the soup with sour cream and fresh till. Belgian rustique-style bread and pickled or marinated cucumber (bigger ones are better) are good on the side also.
Posted by afanasjev at 06.05.06 18:50
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