Gulyásleves

Gulyásleves combines beef with onion, paprika and vegetables in a substantial broth. Teodóra Szabó’s recipe in the EURES community cookbook uses sweet Hungarian paprika, black pepper, caraway and garlic, with carrots, parsnips, potatoes and tomatoes.^[1]

The onions soften in oil or lard before the paprika and spices are stirred in off the heat. Beef and garlic follow, then water for slow cooking. Vegetables enter when the meat is nearly tender. Small pinched pasta called csipetke is optional, and hot pepper or pepper paste may accompany the soup.^[1]