Goulash soup based on grandma's recipe. A recipe passed down from generation to generation.
It's delicious, if you don't believe it, make it according to the recipe 😉
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As I promised, I post interesting things about Hungarian cuisine in order to expand your gastronomic culture.
ℹ️ Before I share grandma's secret recipe with you, get some knowledge about the history of goulash soup.
📜 The story of goulash soup
It is famous for our national food, goulash.⬇️
It is certainly a very old Hungarian dish. Maybe it was already eaten during the time of the national conquest. It was once the food of shepherds - as the name suggests. The word for this occupation dates back to the Árpád era, and the typical dish named after them is much later. From the second half of the 18th century, it became commonplace through village cuisine. At first, it was eaten and offered in every Hungarian household - but not much later - during the reform era, industrial-style catering was also on the menu. In a short time, it was also included in the offers of cookbooks.
Many people have dealt with its story. Many things have been said about its origin and spread. The most authentic one story, were known well, as the renowned chronicler of the history of gastronomy, Imre Gundel, who died in 1993,
Imre Gundel
the famous professor-woman of ethnography at the University of Pécs,
from the pen of Eszter Kisbán.
Both emphasize that this renowned dish owes its popularity to the development of our national self-awareness. From the middle of the 18th century, everything what is Hungarian was a particular tool of protest against the de-Germanization policy. Be it literature, music, dance, dress, custom, food or drink. It was picked up, popularized and favored. This is how it happened with the goulash dish, now also known as goulash.
Although its first description of the dish dates back to the first third of the 18th century, the term goulash-meat only came to us from 1787. The above-mentioned short version, gulyás, although much later, became common as an independent word.
The glory of goulash begins with our stuffed cabbage, potato and pepper dishes. Among its also share a common historical and special feature. Travelers visiting us from abroad, even from the earliest wanderers, discover and introduce them as Hungarian specialties. They have almost countless variations. In our country, many people and many places boast, that they make it the best, that they are the original.
In 1804, the poet Antal Szirmay, in his work entitled "Hungaria in parabolis...", describes it as a dish made from finely chopped young beef, seasoned with onions, pepper and anise, and prepared in a pot. His first recipe suggestion can be found in the compilation "Methods for potato dishes" by the daughter of a doctor from Miskolc, which was written in 1816-1818. Then, during the reform period, one of our very early, so-called, "Nyíregyháza menus", was offered to guests as meat with paprika. However, it is not clear whether it is a stew or a goulash, because the beginning of the career of stewed paprika can only be dated to the first third of the 19th century.
Anyone can find the ingredients for goulash in the work of József Venesz – Emil Turós, which is used as a standard in the industry: “Egységes vendéglátó receptkönyv és konyhatechnológia”, according to which, over the beef color meat, a certain amount of fat, red onion, garlic, paprika, salt, cumin seeds, tomatoes, potatoes and a pinch salt also contained.
They can be cooked in a cauldron as well as in a pot and pan. It is a general agreement in the households and catering alike that it must be made from tough beef, and that the real one can only be cooked in a pot.
My dear friends and potential followers, let's see what is needed for a divinely delicious goulash soup, what are the ingredients❓
Ingredients : please don't forget, maybe my applied unit of measure is different than yours, but feel free the opportunity to use a converter, if you need. 😉
🤔Regarding the ingredients, you can ask me, whether you can get everything you need in your own country?
📣 I think the secret lies in attentiveness and discovery. 😊
I can say about myself that I have already traveled the world. In many places, just like in the USA, I have come across quite a few Hungarian products on offer at Walmart and Publix. With spices, meats, kind of cheese and so on.
✅ From the ingredients described above, I would like to single out a few specific examples:
Preparing the goulash soup
Clean the meat and cut it into small cubes. Peel the onion, cut it into small pieces, then wilt it in the heated fat over a slow fire.
Add the meat and simmer over low heat, stirring, until it turns white. Remove from the heat, stir in the red pepper, some salt and the cumin seeds, then pour in the wine and at least the same amount of water. Add the 2 cloves of cleaned garlic, the halved tomatoes, the peeled peppers and simmer the meat until almost soft.
When the soup is almost ready (about 1.5 hours), add the cleaned, finely diced yellow beets and turnips, as well as the celery greens and cook for another 10 minutes. Add the diced potatoes and cook for another 10 minutes.
The goulash soup is served with chopped parsley and fresh bread.
👋 What else can I say? Bon Appetit 😍