Рецепт Hungarian Gulyas Soup
This is my really first recipe I've ever "published"...anywhere. So I thought that a traditional, very traditional, Hungarian dish would be appropriate (since I was born in Hungary). The best way to make this soup is to cook it outside in a "bogracs" (a small, round metal pot with handles) over real fire! Try it and you will never make Gulyas soup again in any other way...
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Hungarian
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| Приготовление: | Порций: 6 |
Wine and Drink Pairings: Pinot Noir
Ингредиенты
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Инструкции
- Cube the meat into 1/2 inch pieces. Heat the lard in a heavy skillet over medium heat and add the onions. Cook the onion until golden but still firm. REMOVE the skillet from the heat and add the paprika (otherwise the dish will be bitter, the paprika will burn). Add the meat and and stir it with the onion/paprika, add salt, pepper - you know the usuals. Brown the meat and add when there is no moist in the skillet add the caraway seeds, chopped garlic (as much as you like) and a small amount of COLD water. Cover it and braise the meat slowly(!). Stir it occasionally and add more water if necessary. The meat should be braised NOT broiled. While the meat is cooking, cube the potatoes, green pepper and tomato(s) into 1/3 inch in size. Just before the meat is tender add the potatoes and let them brown slightly, add the stock, green pepper and tomato. When the potato is cooked the soup is ready to serve. Spice it as you wish with additional hot ingredients...