Hungarian goulash soup with chipetka or pasta

Some dishes, which are quite simple in origin, after some time take their rightful place in the golden pool of High Cuisine recipes. One such dish is the traditional Hungarian goulash soup with chipetka, which was originally only an everyday dish of Transcarpathian Bokors and Transylvanian shepherds. It is traditionally made from beef or veal (other types of meat may be added, but very rarely). The dish is rich and thick, with an intense taste and an incomparable aroma. For this soup you need the simplest and most common products. If you want to get acquainted with the taste of Hungarian cuisine, use my step-by-step recipe with photos and prepare this spicy Hungarian first course.

Ingredients: eggplant, bell pepper, flour, water, spring onion, parsley, turkey, potatoes, cumin, roots, carrot, bell pepper, hot pepper, ground black pepper, tomatoes, vegetable oil, smoked lard, salt, tomato paste, onions, garlic, egg

First, cut the onion and carrot, celery and parsley into medium cubes.
We turned on the boiler. Traditionally, Hungarian goulash is fried in smoked lard, but let’s replace it with vegetable oil so as not to strain the liver unnecessarily. Heat the oil and fry the prepared vegetables and roots until soft.
At this time, cut the fillet into walnut-sized pieces. Place the sauteed vegetables down the sides of the pot and place the turkey pieces in the center. Fry the meat in hot fat, stirring occasionally, until browned on all sides.
Usually, such an ingredient as garlic is added to the dish at the last moment during cooking, but Hungarian goulash is a rare exception to the rule. Chop the garlic and fry it in hot fat until golden. During this time, the garlic aroma will lose its acidity.
After roasting the garlic, add spices: paprika, cumin, your favorite herbs and spices for the meat.
Bulgarian pepper is a mandatory part of Hungarian goulash, but eggplants are added to the dish only in the Transcarpathian region. So we send pre-soaked dried eggplants and peppers to the pot with the soup.
Clean the potatoes and cut them into large pieces. Put in a kettle and cover with boiling water. Add salt to taste. Cover with a lid and let the goulash simmer for about 20-25 minutes on low heat.
Then we mix the ingredients of the goulash soup and add the last – chopped tomatoes. You can replace fresh tomatoes with tomato juice or diluted pulp. Cover again with a lid and simmer for another 5-10 minutes.
At this time we will prepare fresh dough. Mix together an egg, a few tablespoons of water, a pinch of salt and enough flour to make a texture a little softer than pasta dough. Then we cut small pieces (the size of beans) from the main mass and divide them into thin cakes.
The resulting dumplings, called chipetka in Hungary, are placed in the goulash soup and cooked for about 5 minutes.
Spread the rich, thick and fragrant Hungarian goulash in deep dishes, add ground pepper (black and hot red) and chopped fresh vegetables (parsley and green onion). All that remains is to enjoy the taste!

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