👨🍳 Instructions
1. Base flavor
In a large pot, heat lard over medium heat. Add onions and cook until soft and golden. Remove from heat briefly, stir in paprika, then immediately add beef to coat (this prevents paprika from burning).
2. Brown the meat
Return to medium heat and stir until beef is lightly browned on all sides.
3. Build the broth
Add tomatoes, green pepper, garlic, and caraway seeds. Pour in stock/water to just cover the meat. Add bay leaves, bring to a boil, then reduce heat and simmer covered for 1 hour.
4. Add vegetables
After 1 hour, add carrots, parsnip, celeriac (if using). Simmer 10 minutes, then add potatoes and cook until tender (about 15–20 min).
5. Make the csipetke
Mix egg, flour, and salt into a stiff dough. Pinch off tiny pieces (hence the name “csipetke” – “little pinches”) and drop them into the soup during the last 10 minutes of cooking.
6. Taste & serve
Adjust salt and pepper. Serve hot with fresh bread.
📝 Hungarian kitchen notes:
- The best paprika makes all the difference — choose a high-quality Hungarian sweet paprika (and add a touch of hot paprika if you like spice).
- In the countryside, this soup is often made outdoors in a bogrács (cauldron) for even deeper flavor.
- Gulyásleves is thinner than “goulash stew” served in the West — think hearty broth, not gravy.
If you want, I can also give you the authentic open-fire bográcsgulyás method, which is the true herdsman’s way. Would you like me to prepare that next?
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