Best 5 Goulash Soup Pork Or Lamb Júhus Vagy Diszno Gulyas Recipes
Indulge in the hearty and flavorful world of Hungarian goulash soup, a delectable dish that has captivated taste buds for centuries. Our collection of recipes takes you on a culinary journey, exploring both traditional and modern interpretations of this beloved soup. From the classic pork goulash, brimming with tender meat, aromatic paprika, and rich broth, to the lamb goulash, where succulent lamb shoulder melts in a symphony of spices, each recipe promises a unique taste experience. Vegetarian enthusiasts can delight in our hearty mushroom goulash, a meatless marvel bursting with umami-rich mushrooms and an array of vegetables. Whichever recipe you choose, immerse yourself in the comforting warmth and irresistible flavors of Hungarian goulash soup, a perfect companion for chilly evenings or a taste of Hungary's culinary heritage.
Check out the recipes below so you can choose the best recipe for yourself!
AUTHENTIC HUNGARIAN GOULASH (GULYáS)
A thoroughly authentic Hungarian Goulash with a richness of flavor that will satisfy both body and soul!
Provided by Kimberly Killebrew
Categories Main Course
Time 1h50m
Number Of Ingredients 15
Steps:
- Melt the pork lard or butter/oil in a Dutch oven or other heavy soup pot over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Add the beef and cook until the beef is just starting to brown, 7-10 minutes. Add the bell peppers, tomatoes, and garlic and cook for another 6-8 minutes. Remove the pot from the heat and stir in the paprika, salt, pepper and caraway (if using) (note: paprika becomes bitter if at all scorched). Add the beef broth, bay leaf, return to the stove and bring to a boil. Reduce the heat to medium, cover and simmer for 40 minutes. Add the carrots and potatoes. Return to a boil, reduce the heat to medium, cover, and simmer for another 30-40 minutes or until the beef is nice and tender. Add salt to taste. Remove the bay leaf.
Nutrition Facts : ServingSize 1 serving, Calories 673 kcal, Carbohydrate 32 g, Protein 37 g, Fat 46 g, SaturatedFat 17 g, Cholesterol 130 mg, Sodium 1708 mg, Fiber 9 g, Sugar 14 g, TransFat 2 g, UnsaturatedFat 23 g
GOULASH SOUP - PORK OR LAMB (JúHUS VAGY DISZNO GULYAS)
Gulyás is a very traditional Hungarian dish and is one of the five most popular meat dishes on the North American cooking scene. Shepherds cubed the meat and cooked it with onions in a bogrács - a heavy iron kettle and slowly stewed the dish until liquid was gone. With lots of liquid, it became Gulyásleves - soup, but if less liquid was used; it was just Gulyás, a meaty stew. It is very delicious both ways with plenty of white crusty bread and good red wine.
Provided by Chef Czegeny
Categories Stew
Time 1h30m
Yield 9 cups, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Cut meat into 2" cubes. Sauté onion and garlic in fat and add pork or lamb. Sauté for a few more minutes, then add paprika. Cover with water and simmer until meat is nearly tender. Add carrots and parsley and simmer for 20 minutes. Add potatoes, tomatoes (optional) and celery and simmer until vegetables and meat is fork tender. Add salt and pepper to taste. Add Hot Hungarian Pepper - erös to taste. (Be careful - your guests may need to be introduced to the hot flavour gradually.) Nokedli for soup - recipe below.
- Hint: One important point is that at the end you can melt a little shortening with the paprika and add it to the pot. This will give the colour of the soup that homemakers always admire in restaurants.
- SOUP DUMPLINGS.
- Beat egg and slowly add flour 1 spoon at a time using a fork to ensure it is smooth. Use a small teaspoon to scrape into boiling salted water. Dumplings will pop to top of water - boil another 5-7 minutes. Drain and add to Goulash Soup.
- Hint: Don't boil the dumplings in the stew- it will make the liquid starchy and cloudy.
Nutrition Facts : Calories 474.7, Fat 12.1, SaturatedFat 4, Cholesterol 141.7, Sodium 430.4, Carbohydrate 51.6, Fiber 7, Sugar 5.4, Protein 38.9
GOULASH SOUP
Goulash was a staple of my mother's menus when I was growing up. I found myself craving it one day and threw together this soup for a quick and hearty meal.
Provided by Ms B.
Categories Poultry
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare tomato soup with water as directed on can.
- Brown ground turkey with onion and garlic.
- Add parsley and seasoning to soup.
- Stir corn and turkey mixture into prepared soup.
- Add macaroni and simmer for 5-10 minutes for flavors to blend.
- Top with grated cheese, if desired.
Nutrition Facts : Calories 255.5, Fat 5.7, SaturatedFat 1.6, Cholesterol 44.8, Sodium 478.1, Carbohydrate 36.4, Fiber 2.6, Sugar 7.5, Protein 15.4
HUNGARIAN GOULASH (GULYAS) SOUP
This is my mother's recipe from Budapest. I made it a couple of times already and all the nationalities (such as my oz boyfriend) liked it where I live in France...... it can be more of a soup but foreigners like it more like a stew (less water). I would definitely add egg noodles (csipetke) to it as well. It is a little bit of a slow work, needs to be stirred very often, keep adding water and salt whenever its needed. . . but the result is worth it! Usually tastes better the day after as all the flavours grow together. Jo etvagyat!
Provided by dorika 2
Categories Vegetable
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Fry the chopped onions on cooking oil till they glaze. Take it off from hob and add grounded paprika. (If you leave it on the fire and add paprika it will make it bitter).
- Add diced meat. Now you can put it on the fire again. Stir well paprika, onion and meat.
- Add water and steam with lid on till the meat is half cooked. Keep adding enough water. Stir it every few minutes so it won't burn.
- Add as much cold water as much soup you want. Boil it. Salt it.
- When boiled add all the vegetables and cook till everything is softened. It takes a while, especially for the meat.
- Near the end add the spices (cumin, cube, chili, pepper) and salt again if needed.
- Add egg noodles.
- Egg noodles: mix egg and flour and teaspoon water together till its hard enough. Pick pea-sized bits off it and put it in the soup towards the end and cook it till they come up to the surface. Then they ready.
Nutrition Facts : Calories 1869.3, Fat 179.2, SaturatedFat 74.2, Cholesterol 294, Sodium 139.2, Carbohydrate 35.4, Fiber 2.8, Sugar 2.8, Protein 26.9
GOULASH SOUP
This recipe is almost as good as the Goulash soups we devoured when we lived in Germany. Not very diet friendly but warms the soul on wintery Canadian nights LOL I am not sure of exact servings but it always fed a family of 4 with some leftovers.
Provided by wicked cook 46
Categories Pork
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Fry bacon, onion and garlic.
- Add beef and brown.
- Add enough water to cover and simmer covered for 30-45 minutes.
- Add remaining ingredients and simmer another 30-45 minutes.
Nutrition Facts : Calories 1007.7, Fat 73.5, SaturatedFat 26, Cholesterol 153.2, Sodium 1486.1, Carbohydrate 47.1, Fiber 7.4, Sugar 10.6, Protein 40.2
Tips:
- Use high-quality, fresh ingredients for the best flavor.
- Brown the meat in batches to avoid overcrowding the pan and ensure even cooking.
- Use a large pot so that the soup has plenty of room to simmer.
- Add the vegetables to the pot in stages, starting with the harder vegetables and ending with the softer ones.
- Season the soup to taste with salt, pepper, and paprika.
- Serve the soup hot with a dollop of sour cream and a side of bread or dumplings.
Conclusion:
Goulash soup is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you prefer pork or lamb, this soup is sure to please. So next time you are looking for a comforting and delicious meal, give goulash soup a try.
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