Best Goulash soup



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Even though goulash soup is considered by most to be a typical German dish, this is not the case. Goulash soup originated in Hungary. The term “goulash” also comes from Hungarian. The Hungarian word “Gulyas” became “goulash”, whereby “Gulyas” means the so-called “shepherd meat”. Gulyas has a long tradition in Hungary. Already in the Middle Ages the food was prepared. However, not as many ingredients as today were used, because the first Gulyas dishes consisted only of braised meat and onions. Despite its simplicity, the dish was so convincing in its taste that it became a national dish in Hungary towards the end of the 18th century. The Hungarian aristocracy, however, initially did not serve the tasty soup on the table. It remained a typical farmer’s meal. The tasty combination of meat and onions did not remain a meal of the lower class for long. Soon the goulash soup also became known outside Hungary and enjoyed increasing popularity there. The Hungarian classic first appeared in German cookbooks in the middle of the 19th century. The court became famous for its goulash cannon, which was used for the first time during the First World War. In Germany, a distinction is now made between goulash soup and goulash. The goulash is not a soup, but a stew, which is therefore somewhat firmer than the goulash soup and is served with various side dishes such as noodles. The goulash is called “Pörkolt” in Hungary


There is no doubt about the Hungarian origin of the goulash soup, but there is a difference of opinion when it comes to choosing the right ingredients for the soup. At the meat counter you have the choice, because almost any meat can be used for a goulash soup. Goulash soup is most often cooked with pork or beef. If you like it more noble, you can also use meat from game. You can also cook a goulash soup with poultry meat. But no matter which type of meat you choose, some ingredients are essential for every goulash soup. These include onions and peppers as well as caraway. Juniper and laurel are often added to the genuine Hungarian goulash soup. Hungarian goulash soup homemade

The Hungarian goulash soup is now available in innumerable varieties, and the same motto applies to each variety with “In der Ruhe liegt die Kraft”. The soup is only really perfect if the meat can stew for several hours. Goulash soup is therefore not necessarily a quick meal, but rather a recipe of the so-called “slow kitchens”. But those who take the trouble are rewarded, because the goulash soup can also be cooked in larger quantities without any problems. Warmed up, the soup tastes almost even better than freshly cooked. For an original Hungarian goulash soup, first chop 400 grams of beef, a vegetable onion and two to three cloves of garlic into small cubes. Then heat 20 grams of butter in a saucepan and fry the meat briefly. Add the garlic and onion and fry for about two minutes. Then add a tablespoon tomato paste, two teaspoons paprika powder and half a teaspoon caraway. Deglaze with 200 ml red wine and let it boil down. Add 1.25 litres of water and two bay leaves and bring the soup to the boil. Then simmer at low temperature for three quarters of an hour. Then cut 300 grams of potatoes into small pieces, add to the soup and simmer again for three quarters of an hour. Season to taste with salt and pepper shortly before serving.

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