Ok, here's the one you all have been waiting for...goulash! This soup isn't eaten nearly as much as it once was... these days it's mostly made when groups get together and usually cooked outside in big kettles...much the way chili or BBQ is in the USA. In fact...they even have "cook-offs" with goulash just the same way as they have in the U.S. with chili!

      This is the way Hungarians usually fix gulyás...over an open fire!

Gulyásleves csipetkével
Goulash soup with csipetke

(csipetke are the little noodles made from
pinching little bits of a ball of dough)

1 lb pork or beef (thick flank and fillet ends)
1 lb. potatoes
1 large onion finely chopped
1 tsp. paprika
salt & pepper
1 green pepper, sliced into thin rings
1 tomato, peeled and quartered
4 oz. carrots, 4 oz. parsnips
pinch of powdered cumin

for the csipetke (soup pasta):
4 oz. flour
1 egg

Wash, clean and cube the meat. Fry the onion in oil till transparent, take the pot off the heat and sprinkle with paprika, then add the meat and cook over high heat for a couple of minutes...stir constantly to keep from burning. Sprinkle with salt and pepper to taste and cook, covered, over low heat until meat is about half done. Add the cleaned and quartered carrots and parsnips.

At this time make the csipetke:

Csipetke: make a stiff dough from the flour, egg and dash of salt. (and don't use any water!) Dip fingers in flour, pinch small bits from the dough about the size of a fingernail, and put them aside on a floured board. (csipetke in Hungarian means something like "pinchiekins")

Peel the potatoes, cut into small cubes, add to the cooking meat and veggies and then let cook for a few minutes before adding at least 1 quart of water. Bring to a boil, add the csipetke and the green pepper cut into thin rings, peeled and quartered tomato. Add salt to taste and perhaps the pinch of cumin for more zest. Be sure to add the csipetke at the end of the cooking time as it only takes them about 5 minutes to cook!

*many people   (like Joey) prefer their gulyás to be "csipős" (hot) and usually crushed cherry peppers are served in separate bowls so people can add the preferred amount of "heat" to their soup!

*one other note...this soup is ALWAYS eaten with fresh bread!!