As an advice, my hungarian grandma instead of 5L plain water, she makes beef broth from the beef bones and once the beef broth is done, she adds it to the main dish. The flavour is stronger!
I'm English but my wife of 22 years is Hungarian. I've been lucky enough to have spent a lot of time in Hungary and eaten a lot of different dishes. This is definitely one of my favourite ones. I think you're recipes are very authentic and anyone willing to try these are not going to be disappointed. Great work!.
Many thanks for your kind comment! I'm more than happy that you like my recipes! I try to be authentic, but of course there are several other different and good recipes of every Hungarian meal - this is how I make them, how I like them. :)
I made the khorley the other day, and it turned out sooooooo good. It smelt like my mammas house, so many great memories. Making thia today!! Pappa would always make extra spicy. Thank you so much for you aeesome and easy to follow recipes.
brings me back to being a young boy when my family would attend the yearly Hungarian cookout, i would go around and try everyone's goulash and decide in my head which one was the best. had this soup for the first time in years yesterday, i will definitely be using this recipe!
Ingredients for 6 persons - Goulash Soup - You can use a kettle too by a moderate fire. 1,5 lb (70 dkg) beef chunk 4-5 tbsp of pig fat 1,5 medium onions 1-2 g caraway minced and whole grains 1 garlic clove 2 tbsp sweet delicacy paprika (preferably Hungarian) 1 tbsp freshly minced black pepper salt 8-10g 3 carrots 2 parsnips 1 lb (½ kg) red skin potatoes in slices or cubes ½ green paprika 80 g ½ tomato 80 g 2-3 celery stalks (or a piece of celery root 70g ) 2-3 bay leaves 2 tbsp chopped parsley and some leaves at the end For the sharp taste: 2 sharp paprika or dried chilies at the very end Chipotle/ csipetke: a hard dough mixed from 1 egg, 120g flour, and salt, cut in small 5-6mm and cooked for 4-5 minutes at the end Have a nice prep! Jó étvágyat!
So many negative comments! Relax guys/gals! She's just making her version, nothing wrong with that. No caraway, and she puts ketchup. So? why get upset, don't watch if you don't like it. It looks delicious to me, I may wanna try it here in Malaysia - hard to find caraway in Malaysia but f I search hard enough I can find it, but plenty of cumin (can it be a substitute for caraway?), the rest of the ingredients easily available...
Many thanks, Esperalzi! You know, this was my first recipe on TH-cam (I had no idea about how it really works...) and I choose this dish, which was a good choice (because it got many views) and a bad one (because everyone, who has Hungarian roots knows how you have to cook it). I'm sure, nobody who wrote negative review never tried it, never tasted it with 1 tbsp of ketchup, just got angry and wrote something. Anyway, I'm relaxed since I've seen so many negative reviews on Jamie Oliver recipe when he put some cream into Carbonara :) :) :) To reply your question: I think, cumin is not the best replacement, as it's too intense and aromatic. Maybe the anise seeds or fennel seeds work better /just use less/. (or just leave it out, like I did :)
I am Hungarian and this looks lovely! (Though I missed the caraway seeds as - for me - is the key seasoning and the csipetke, then again, a million miles better than any of the so-called goulash recipes on YT.) Congratulations!!!
Many thanks for your comment :) You're right - it's delicous with caraway seeds and most people eat it with csipetke. I just love to have a nice slice of white Hungarian bread with it, so I just leave the csipetke out :) (it would be too much together ... :)
I remember my mom making it your way with csipetke (and caraway seeds). I remember how fast she would pinch those pieces of pasta into a bowl and when she got near the end, she would flatten one big piece. That would be all hers to enjoy in the soup. My specialty is chicken paprikash, which I learned from my mother also. My all-time favorite food served with cucumber salad in sour cream.
I would recommend you to fry the onion until it’s gold-brown it gives the soup great color and flavour. Everytime I cook classic goulasch (no soup), this is the most essential thing to do for me. I use the same weight of onion as the meat 1:1...and another must is to add the broth instead of water...without it, it tastes somehow weak :) Try this two simple rules and you will see THE result ;)
Thank you very much for your comment. I always like to hear great advice about cooking methods and I love to try them. Yours sound really great - I'll definitely will make this way next time!
it's so interesting to see how hungarians use peppers almost as much as mexican people, it would be really interesting to learn the history of how they adopted this ingredient
@ Kitchen Paprikash Well done, try this recipe next time: Kettle Goulash Soup if you have 2,5 -3 h time Have a nice prep! Gulyásleves Bográcsgulyás - Kettle Goulash Goulash soup Hozzávalók: - - Ingredients : 3 evőkanál mangalica vagy bármilyen zsiradék - - 3 tablespoons of Mangalica pig fat or any other fat source 1.3 kg marhahús, lapocka, lábszár vagy nyak - - 1,3 Kg of quality meet- Angus beef, crop meet, beef shin, shank or leg-of-mutton, ( or loin - if money doesn´t matter;) ) This ingredient is the second main component of this dish, try to buy the best possible meet quality. 1.3 kg burgonya, krumpli, pityóka - - 1,3 Kg of white potatoes to cook (not for salad use ) 15 dkg sárgarépa - - 150g of carrots 10 dkg fehér répa avagy gyökér - - 100g of turnip cut in cubes 15 dkg zeller gumó - - 150g celery tuber, c-bulb, c-root (cut in cubes ) 1 kis köteg zeller zöldje - - celery greens (a small bunch/bundle and only the green leaves ) or parsley bundle leaves only 2-3 fej vöröshagyma - - 2-3 white onions cut in small cubes or slices 4-5 gerezd fokhagyma - - 4-5 segments/cloves of garlic (cut very small or pressed ) 2 db zöld csemege paprika - - 2 pieces of green delicacy sweet paprika (cut in small peace) 2 db paradicsom hámozva - - 2 pieces of sweet tomatoes peeled and cut in cubes or slices 2-3 babérlevél - - 2-3 bay leaves --------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- 1 db hegyes erös/ csípös paprika vagy cseresznypaprika - - 1 spiked or cherry paprika ( for a sharp taste if needed :-) --------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Aki csípősen szereti annak érdemes bele tenni hegyes erős paprikát vagy bármilyen csípős paprikát. Usually, this dish we eat sharp in Hungary, when needed spice to season with your favorite sharp paprika or chilly. Attention by children! Fűszerek ízlés szerint : - Important Spices depends on your taste but essentials too Egész kömény - - caraway seeds - about 1-2 g őrölt kömény - - cracked caraway seeds 1-2 g só - - quality salt őrölt fekete bors - - black pepper about 1 tablespoon édesnemes fűszerpaprika por - - 2 Tablespoons/kg meet of sweet noble delicacy paprika powder "THE" main component in this dish. Pro tip: Try to buy the best possible quality delicacy paprika with pure red color and good taste, otherwise your dish will never taste like an original :-) A csipetkéhez 1 egész tojás, liszt kb 10 -13 dkg ez a tojás méretétől is függ, és só. - Add "Csipetke": at the end, for better consistency of your dish, 4-5 min of cooking will be needed. This is a dough from 1 egg + 100-130g of flour and salt mixture, cut in very small pieces and cooked for 4 min. Your dish is ready to serve with a piece of bread and a good red wine. For lifters; This meal is a fit meal when prepared correctly, have a nice workout with! Próbáljátok ki és egy nagyon finom bográcsgulyást kaptok! Ha el szeretnétek menni más irányban pl ha lebbencs gulyás szeretnétek készíteni, akkor csak egy jó nagy marék a sütőben szalonna zsíron megpirított lebbencs tésztát kell beletenni és már kész is .Ha a palócleves irányba mennétek, akkor 2 marék zöldbab kell bele , egy kevés tejfel , pár csepp citrom leve vagy ecet , és friss kapor ! Így egy fantasztikus palóc gulyást kaptok. Source: Szoky konyhája ( TH-cam ) Bográcsgulyás csipetkével Gulyásleves / Szoky konyhája / th-cam.com/video/LNmFv2cHO18/w-d-xo.html
Literally fell in love with porkolt while visiting Budapest this summer. As I know, porkolt is more like a stew and is thicker, served with "boiled dough balls" inside, this recipe seems like the soup, I will try this
Yes, it is a soup, although the base is a "pörkölt". It is usually served with slices of fresh bread. We usually eat this as a main course, and just have some dessert (like pancake) after it. I hope you'll like it!
I think people might balk at the addition of ketchup to the recipe, but when I was in Budapest, I noticed that ketchup was a common condiment and even put on pizza quite often. I'm not endorsing putting ketchup on pizza....but...to each their own and, I have a feeling based on this experience that ketchup might be part of the local culinary traditions.
Thanks for the recipe. We just got back from Budapest and I was in love of the goulash soup. Though the one I tried had chilli flakes in and it was spicy (my husband and I love spicy food). I'm definitely trying this recipe
I'm happy that you liked Hungarian Goulash! I like it spicy too - I've always add some "Erős Pista"/Strong Steve/ - Hungarian hot pepper paste to this soup. (it can be added during cooking or at serving).
I went nuts for goulash when I visited Budapest back in the late 90s, literally ate it every day at different restaurants. I don't remember it ever having so thin of a consistency though, always remember it being more like a beef stew with more of a gravy like consistency. It does look good though. What's the general cooking time of this? Could it be done more easily in a slow cooker?
There is a difference between "Goulash" or "Goulash soup" in Hungary. Sometimes the more thicker version are called Goulash in restaurants - I would call it "pörkölt" or "paprikás" when it's not a soup - it is usually served with "nokedli" (small cooked dumplings). The cooking time depends on the beef - if it is tough, you should need more time to get the meet tender. Usually I've finish this soup in an hour. I hope it helps.
Because what you have eaten called “pörkölt” in Hungarian. It’s a stew, not a soup, and it called/known goulash outside Hungary. This soup here, whoever, called “gulyás leves” in Hungarian language and should be translated to English as Shepherd’s soup
Szabolcs Nyitrai ah okay thanks, maybe they just put "goulash" in the menu for the foreigners. Maybe it wasn't as thick as I remember it, but all I know for sure is that I loved it!
No Ketchup in Gulyas Soup!!! They would never add it in Hungary or tomato paste !!! But the rest looks ok!! Most people would add csipetke if they are Hungarian . But for North Americans it would be hard for them to make!!
I saw on TH-cam how they make that csipetke - there is the easy version and the difficult version. The easy one - this cook just mixes one egg with 4 tablespoons of flour, beat the dough, and throws bit by bit into the soup using a teaspoon
@@Pisti846 I add 2-3 roma tomatoes in mine because I like tomatoes. The good thing about recipes is you can add whatever you like. you are the one who eats it, after all! :)
Well, a nice attempt, but if using celery and ketchup, it's far from traditional. Real traditional Gulyásleves is made of leftover beef-paprika stew, so it is much better to make the stew day day before, let the flavours mature overnight and then the following morning you're making a light vegetable soup and as a last step you add the stew. Also as for the stew: frying the onions until the edges a bit charred give a deeper flavour, just as using fat instead of any kind of oil (butter is forbidden!). You also need more paprika powder and a little bit of red wine. On the other hand, you don't need the following: garlic, ketchup, black pepper and chili (chili doesn't grow in Hungary - if you want it to be spicy go for the hot version of paprika powder, it's a different kind of spicy flavor and it is more authentic). Bay leaf is optional, and parsley is ok, lovage leafs or celery leafs is a much better choice at it harmonizes with the paprika and the root vegetables a bit better.
Kitchen Paprikash there’s only one Gulyas soup, the Hungarian Gulyas! This came first before all copy Gulash “versions”! Just like there’s only one authentic Spanish Paella!!! If you are Hungarian then you should know that the soup is Hungarian! And it is also a Hungaricum!
@@doktordice9219 they didn't make it for you. :) Besides, you don't have to put a lot but the aroma they give to the overall taste is just perfect! You should try use them even if just a bit. If the seeds you don't like then use the powder. You can gradually increase the quantity to your taste from one cooking to the other until you find your spot. Usually a teaspoon in a pot is more than acceptable for any taste.
Yeah, that's right! Lot's of Hungarian eats it with Csipetke! I like that too, but usually I make this soup without it /and eat it with slices of good Hungarian bread :) Thanks for your comment!
This video was great. I lost it at the end with the dog eating it. I am a pet loving person and grew up with animals all my life but the dog (beautiful as it is, does not belong in a food video).
Hogy Vagy, Kitchen? Absolutely love your site. You even have that horror, Kocsonya, that I remember in nagymamma’s fridge when I was a little kid! I’d probably like it now J Our family is from Vestaburg, PA (coal miners) and moved to the Delray colony in Detroit. I see you’ve been taking some lip from viewers questioning your gulyásleves. I don’t use ketchup but I’ve put celery in from time to time. In fact a restaurant in Delray had a few pieces of celery in theirs. And that’s the hunkies putting it in, so who’s to say. Every family must have added things and omitted others. The Gulyas probably had nothing but onion, paprika, and beef and potatoes. Probably carrots, as well. They all keep. I’m sure if they had access to a bottle of Heinz they might have dumped that in, too. Why not? I’ve even seen an old Hungarian grandma on TH-cam make Székelykáposzta and not add paprika. Anyhow, I know the Gulyas had to make everything in one pot over a fire so the Malliard Reaction and de-glazing wasn’t even a blip on their radar, but have you ever browned the meat really good in small batches first? Before the onion? I do and then add the onion, which de-glazes the pan real nice, and then the paprika and finally add the meat back. This really adds a nice depth of flavor. I do it with Székelykáposzta and chicken paprikash as well. Doing it traditionally is good, obviously, but it just turns grey. It never really browns. Have you ever tried browning the meat first in small batch so as not to crowd the pan?
Many-many thanks Ed, for your comment! I'm more than happy that you like my channel! :) I have to say, you are absolutely right about browning the meat first then add the onions, paprika and the meats. This is a really traditional way, I've tried it once or twice (not with the goulash soup but with the "pörkölt"/stew/), but I haven't really tasted much difference. I think the main things which is the most important is the quality of the meat, the right amount of onion and a really good Hungarian paprika. All the best to you!
Agreed. All we have around here is PA PA brand. It certainly is not very red. More orange. Used to be able to get Pride of Szeged. Even if it means Amazon, do you have a preferred brand of paprika that you like? Also made the Korhelyleves last weekend. The wife loves it
I've checked E-bay for Hungarian paprika, I would recommend this one: www.ebay.com/itm/ORIGINAL-HUNGARIAN-HODI-GROUND-PAPRIKA-POWDER-SMOKED-NOT-SMOKED/112387797929?hash=item1a2ad5b3a9:m:mMozNnMZTvufM6FEF9M_ghw:rk:1:pf:0 - I've used this brand and really liked it, it's from Szeged and it is a good quality paprika. I'm happy that your wife liked the Korhelyleves! :D
I'm just back from Budapest where I had this soup for the first time, I made it according to your recipe and it was delicious. Would coating the beef in flour be a nice addition or would it ruin it/make it unauthentic?
Hi, Alan! Many thanks for your comment - I'm happy you liked my recipe. I won't say if using the flour would ruin the dish, it would thicken the soup and the flavor would be a little bit different. If you'd like to add something to this soup, I suggest try the "Csipetke" (handmade, pinched pasta) which is an authentic ingredient of the goulash soup. I have a video of another Hungarian soup (Jokai bean soup) with this "csipetke" - I hope it helps: th-cam.com/video/n-R1qEMvFAw/w-d-xo.html
Don't coat the meat in flour. Hide your flour from the meat. And this soup. Your really don't need it. Make crepes instead as a dessert after this soup. That would be authentic, but make the flour stay away from your Gulyásleves.
It's called "nokedli" in Hungarian. Small dumplings/gnocci made from flour, eggs, salt and water. It's a side dish for Hungarian stews/paprikash. You can check my recipe for Chicken Paprikas - I made this "nokedli" in the video. :D
Tetszett a videód és a zene benne :) Itt egy receptúra hozzá 10 személyre Kettle Goulash recipe for 10: th-cam.com/video/LNmFv2cHO18/w-d-xo.html Ingredients for 6 persons Kettle Goulash recipe for 6 persons :) - Kettle Goulash Soup - - " Mágnásgulyás" bográcsban csipetkével - Ingredients for 6 hozzávalók 6sz 1,7 lb (80 dkg) tender loin - marhabélszín 1,1 kg - 1,2 kg 2-3 tbsp pig fat - 2-3 ek sertészsír Mangalica pl. 1,5 medium onions - vöröshagyma 1-2 g caraway - köménymag (a zsírban kicsit megpörkölni közvetlen az elején) 3 carrots - sárgarépa 2 parsley / parsnips - petrezselyem gyökér ( vagy paszternák /pasztinák Izlés szerint) 1 lb (½ kg) red skin potatoes - burgonya - krumpli - pityóka ½ green pepper - fél zöld paprika (80g) ha van házi paprika eltéve az is mehet bele ½ tomato - fél paradicsom ( 80g ) 2-3 celery stalks (or a piece of celery root) - 2-3 zellerszár vagy 70g zellergumó 1 garlic clove - 1 cikk fokhagyma zúzva v apróra vágva 2-3 bay leaves - 2-3 babérlevél (ill. ízlés szerint ) 2 tbsp sweet delicacy paprika (preferably Hungarian) - 2 ek édesnemes minőségi füszerpaprika salt 8-12g - kösó kb 8-12 g 1 tbsp freshly minced black pepper - 1ek fekete frissen őrölt bors (ill. ízlés szerint ) 2 tbsp chopped parsley and some leaves at the end - 2ek petrezselyemgyökér 70g és némi zöldje a végén For the sharp taste : 2 sharp paprika or dried chilies - 2 csípős cseresznye - hegyes paprika vagy ízlés szerint házi csípős paprika keverék is mehet bele Csipetke : a hard dough mixed from 1 egg, 120g flour and salt, cut in small 5-6mm and coocked for 4-5 minutes at the end - Csipetke: 1 tojás,´120g liszt és csipet sóval keményre gyúrva, csipkedve, formázva és a végén 4-5 percet fözve a bográcsgulyás levesben Have a nice prep! Jó főzőcskézéseket ! For advanced Chefs and for all Goulash fans I´ll recommend a really well-prepared Kettle Goulash Soup recipe for 8-10 persons, enjoy it- H-En translation in the comment section under the video: th-cam.com/video/LNmFv2cHO18/w-d-xo.html Have a nice prep in 3h by a moderate fire. source: Bográcsleves csipetkével /Szoky konyhája / TH-cam th-cam.com/video/LNmFv2cHO18/w-d-xo.html
Why was it that the bell pepper and tomato didn't get chopped up? And why the garlic clove only cut in half an not smaller bits? I'm imagining serving it out and would have tried to give every bowl a little of everything so am curious!
I add these vegetables just for the taste of the soup, and remove it before serving. (sorry I wasn't clear about it on the video). Some people make it with chopped tomato/pepper, which is also great, but I prefer this way.
@@DerSaa I was born in Transylvania, Romania, in a town 5km from the Hungarian border. A town with mixed population where the Hungarians are about 60% majority. Everybody there is bilingual. The cuisine in Transylvania is mixed but everybody makes gulyas(goulash). On top of that my wife is Hungarian from Transylvania as well, different city, but we live now in Canada. We are at home with the Hungarian cuisine as, basically, everybody else from Transylvania.
Nice soup. I don't think I've ever had parsnip in it though, why not? I might be reluctant to try - I find parsnip delightful in certain soups, split pea for example, and only sparingly (no more than one medium parsnip) - but I may try using just a 1/2 of one in the future and see how that works out. In HU parsley root is more commonly found. Here in the states I don't think I've ever found parsley root. I don't use ketchup when I make it either. I have a recipe that calls for a little cumin, though one wants to go sparingly with that.
Thanks for your comment. You are right: traditionally it's made with parsley roots, but the parsnip is a good substitute (when I made this video I lived in New York and couldn't find parsley roots anywhere...). I've just added a lilttle bit of ketchup because my fresh tomato didn't have any taste /but it's optional/. Usually caraway seeds (whole or ground) also added, it's an important ingredient /I just missed it from this recipe/.
I see that, about the caraway. I think there are some regional differences in how it's prepared (everyone claims theirs is THE authentic one). I have two cookbooks, and neither call for caraway. Some call for a little red wine; I've seen people add vegeta the food enhancer to bring out the flavor. I think I've even made it with a stock base. The difficulty I find, is bringing out the flavor in this soup. I've heard of it made with thin sliced pickeled cabbage (added near the end), though I haven't done that, I can imagine it being quite good. Frankly, I think you can make it however you like so long as the beef and paprika are in there!
Hi! Thank You for sharing, there's so many different ways on yt to make goulash that I'm seriously confused: in Hungary do You put the sour cream on top? do You put csipetke in the soup or You Don't? I'm Sorry if this looks silly to You, I would like to make the Real dish for my family, since we have tasted the American version of it.. But You know, Americans have their own way to Twist things and change the recipes.. Can You be so kind to help me?
Hi! Usually we don't put sour cream on top of Goulash Soup. But we put on top of the beef stew (beef paprikash, "pörkölt") - which is a thicker version, without carrots and vegetables, and we serve this with "nokedli" /small gnocci/. With this soup there are several version (by regions or by households) and some people add csipetke to it. I prefer this version, without it, but you can't go wrong adding it to the soup! (I think the main thing is to use lots of onion, and a good quality Hungarian paprika). I hope it helps :)
Loser?!? That's funny! That's a good one. I bet you'd like a couple of Lasi's lawn cigars in your soup wouldn't you. Wouldn't that be funny? You enjoying a bowl of "traditional" goulash ala' Lasi? That'd be really funny, I think. You and Lasi chomping on a couple of her lawn cigars.
Adding ketchup is not necessary (I've just add it when the tomato is not too ripe/or tasteless) But you can add some tomato-paste instead of ketchup. Or leave it out :D
Sure, you can make a vegetarian version of this soup. Just follow the recipe without the beef - maybe you can use more vegetables instead of it. If you'd like a more fulfilling version, at the final stage you can add some "csipetke". (it's a hand-made pasta, just mix together 1 egg and 3 heaped tbsp of flour and a pinch of salt, then pick small balls into the soup, and cook for 5 minutes) I hope it helps! :D
@@kitchenpaprikash3888The plan is to make the dish next sunday. I will let you know how it went :-) Yes, i really hope i can visit Hungary (Sopron) this August. It has been already a couple of years ago that i visited Hungary. Tomorrow the Hungarian goverment will speak about limbering measures right?
Ja , babérlevél a babgulyásba kell, ketchup soha ne kerüljön bele, a paradicsomot még az elején le kell pirítani a többi összetevőkkel, a pirospaprika a hús után jön, és vigyázzunk, hogy ne égjen le, elkeverés után jöhet rögtön a víz!
You do NOT need to vomit just to catch some "short cuts", and you can add some salsa, instead of ketchup ! It is the tomato and pepper taste whats important in it......It turned out divine, you never can pinpoint the "short miracles" !!!
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A gulyásba Magyarországon biztosan nem tesznek sem olivaolajat, sem kecsapot és paszernákot , de még szárzellert sem. Ellenben tesznek bele köményt, ami itt hiányzik. Csipetkét készíteni pedig a legegyszerűbb dolgok egyike.
Mi szoktunk zellert rakni a gulyásba De ketchupot biztos, hogy nem látsz magyar gulash soupban We put vegatable into gulash but you don't found ketchup in original gulash!!
I saw a goulash recipe in which the chef put the onions and garlic in a blender and used them more as a base for the goulash. Your thoughts pro or con?
I never use blender for the onion/garlic. I think that way it gets a different taste and lots of liquid. If you slowly soften the finely chopped onion in oil you reach a nice texture and a little sweet taste. But maybe it's just my opinion... Anyway, thanks for your question :)
Vityke,Kitchen Paprikash! Egy dolgot szeretnék pontosítani:az általam leírt "negatív" komment nem az elkészített étel minőségét illetve az elért ízvilágot volt hivatott minősíteni.Sokkal inkább szólt a videó címének annak is a tradicionális jelzőjének.Aki nem nagyarként pl :ez alapján elkészíti,abban a tévedésben lesz,hogy egy 100% régi receptúra alapján dolgozott,..pedig nem.És így tévedésbe kerül,tradicionális az az étel amelyik mint elkészítési módjában mint a felhasznált anyagok tekintetében megegyezik az eredeti receptel.Például ha készítek egy szegedi halászlét ,és mindenben eggyezik az álltalam elkészített étel csupán én ponty helyett hekkel csinálom ,akkor az már nem "igazi" szegedi halászlê. Ettől eltekinteve a videó elkészítési minősége,igényesre sikerült.Ellentétben a címválasztással.
Ebben igazad van, tényleg nem helyes a címválasztás. Mentségemre legyen mondva, hogy ezt az egész csatornát akkor kezdtem, ezzel a videóval, és addig én a TH-cam-ot csak felhasználóként ismertem. Többen is azt tanácsolták nekem, mint "kezdőnek", hogy a videók címébe mindig kell írni valami olyasmit, ami miatt megnézik, mert különben a kutya sem találja meg... Ma már, két év után máshogy látom ezt, nem is így csinálnám, de ez már így marad. Sokat tanultam azóta, és igyekszem a valóságot visszaadni videóimban, és nem az elvárásoknak megfelelni :) /Majd egyszer talán csinálok egy "update" verziót, aminek az lesz a címe, hogy "This is really a Traditional Hungarian Goulash" :D
Én azt gondolom ,belenézve több videódba ha továbbra is ilyen igényesen elkészített videókat töltesz fel,akkor nem egy adott ételt, hanem a videó feltöltőjét fogják keresni.Látom szeretsz anyagokkal kísérletezni és ez jódolog,mert valami új jön létre.A "tanácsadóiddal" ellentétben a név adásban nem ragaszkodnék a eredeti névhez ,mert az félreértésekre ad okot,és elveszi az újítás lehetőségét.Szerintem a sikeres blogolás kulcsa az ha kreativan főzöl a magad elképzelése szerint,szabadon készíted el az adott ételeket és nem adsz okot a névvel arra,hogy hasonlítani lehessen.Mert akkor a te receptjeidet keresik,nem pedig egy adott ételt.
Magyarok nagyon elgondolkodtató és tisztelettudó válaszokat hagytak. Felugrottam néhány szamarakra, amelyek csúnya, szarkasztikus válaszokat hagytak. Ön helyes, a kérdés a cím. Ez valójában nem hagyományos recept. Csak a változata, amit elképzelni fogok, nagyon finom. A ketchup mennyisége nagyon kicsi, és nem más, mint talán paradicsompüré. Az enyémben zellerbe tettem, mielőtt ezt olvastam, mert egy tálban volt egy jól ismert magyar étteremben. De nem túl gyakran. Nem érdekel ez a pörköltekben. Egészségére!!
@@kitchenpaprikash3888 Nekem nagyon tetszett a videod es a cimmel sem volt semmi bajom.Ha gulyasrol van szo altalaban a Magyar Gulyast keresik az emberek.En ugy fozom mint te ,teszek bele egy keves komenymagot(ha egeszben van akkor ledaralom finomra, a kavedaralommal) .Az emberek ugy latszik nem tudjak, honnan ered a Gulyas neve.(mert az bizony magyar nev).Koszonom,hogy lathattalak es tovabbi sok sikert kivanok neked Vancouver BC.-bol.
neked úgy látom kurvára nincs jobb dolgod mint irkálni a faszságokat ez alá a videó alá :D de folytasd nyugodtan, biztos mások is jót fognak röhögni rajta
That's a good one! That's funny. Say Lasi like a good lawn cigar after her meal and says she has one for you! Wouldn't that be funny, too? You chomping on a lawn cigar with Lasi!. Wouldn't that be funny? That'd be real funny, I think.
Lasi has a lawn cigar for you, too.... I'll bet you would enjoy that, wouldn't you. I think you would! You and Lasi enjoying one of her authentic lawn cigars....lol
This is not Traditional to all of Hungary. This is just a version of it. So the title is misleading. There is no ketchup in Traditional soup as that wasn’t even available at the time the soups was “born”. Yes to caraway seeds.
Usually in Goulash soup we add celery just for the taste (originally we use celery roots, but it can be replaced with celery stalks). After the soup is ready I discard the celery stalks (or root pieces)
Csipetke is a handmade, pinched pasta which is sometimes added to hearty Hungarian soups such as Goulash, mushroom or bean soups. You can see how to make it in my other video, "Jokai Bean Soup" here: th-cam.com/video/n-R1qEMvFAw/w-d-xo.html
Aligha "magyar gulyás" ,esetleg silány próbálkozás.Gulyásba nincs se angol zeller sem californiai paprika,...viszont van benne tv paprika,zeller gyökér,és fehér répa,+házi csipkedett.Jah és az alapja a "Lecsós alap"....
Hát, ez is egy vélemény - azt kell mondjam, nagy részével egyet is értek. (bár én nem neveznék semmit silánynak, amit meg sem kóstoltam...). Amikor ez a video készült nem Magyarországon éltem, a hozzávalókból (zellergumó, fehérrépa, tv-paprika) semmi nem volt elérhető, ezért pótoltam ezeket a lehető legközelebb álló alapanyagokkal. Anno még nem tudtam (most már igen), hogy a TH-cam-ra nem szabad feltölteni olyan receptet, ami kicsit is eltér attól, ahogy az emberek szeretik/ismerik, főleg nem olyan recept esetében, amiben mindenki "szakértő". A címét lehet, hogy úgy kellett volna megadni, hogy "Gulyásleves, ahogy én készítem, amikor külföldön élek", vagy valami hasonló :) A csipetke szerintem opcionális, sokan anélkül készítik (nálunk a jóféle fehér kenyér a szénhidrát hozzá).
Ne foglalkozzon vele, minden recept oldalon ez megy, tökmindegy, hogy videós vagy írott.Még a saját kollégáim is fikázzák egymást...Én nagyon örülök, hogy megcsinálta ezt a csatornát, mert így nem kell állandóan lefordítanom angol anyanyelvű páromnak a recepteket, plusz meg is szerettetem vele a Magyar konyhát. Én is tudok főzni és ahány ház, annyi szokás. Tavaly Kenyában voltam, és én sem nagyon tudtam tradicionális lecsót készíteni páromnak, mert ugyan minden volt, csak magyar fűszerpaprika és füstölt szalonna nem, csak az angolok-féle húsos... az meg nem olyan. Úgyhogy csak annyit, hogy Keep up the good work, please continue! Csak nyugodtan, így tovább! Üdv: Viktor
Köszönöm a kedves hozzászólást, nagyon jól esett! :) Korábban még eléggé a szívemre vettem a negatív kommenteket, de már kezdek ehhez is hozzászokni... Valóban így van, minden csatornán megjelennek a különböző vélemények, ezeket el kell fogadni és továbblépni :D Inkább annak örülök, hogy vannak, akik szeretik a receptjeimet, és kedvelik a csatornámat :) Üdv, Tünde
Csak annyit szeretnek mondani,hogy a csipetke a kulonbseg,mert amiben van csipetke azt hivjak Hamis gulyasnak,amiben nincs az pedig csak gulyas. Amugy jol nez ki,de a paradicsomot nem kellett volna felvagni? Bar igen,ahogy Te szereted :) Talan ezert is van az a mondas,hogy ahany haz, annyi szokas :)
Én úgy tudom, (de lehet, hogy rosszul tudom) hogy a Hamis gulyás az, amit hús nélkül készítenek (ugyanúgy hagymás-paprikás alap, paradicsom, paprika, zöldségek és krumpli, na meg fűszerek). Csipetkét szerintem bármelyikbe lehet tenni, ízlés dolga. :) Én a paradicsomot csak az íze miatt főzöm bele, ahhoz meg elég egyben v. félbevágva beletenni, de sokan úgy főzik, hogy felkockázzák.
Thank you for your comment! I've tried to put the potatoes into the soup at the same time as the other vegetables, but by the time the carrots and roots were done, the potatoes got overcooked and mushy. But maybe it depends on the type/quality of the potatoes.
I'm a Hungarian and I've never even heard about putting ketchup into Gulyás ! Pls in the name of all Hungarians, never ever do that! It's not just ridiculous but really awful! Like putting ketchup into Lasagna... Brr.... "Strong Steve" is just salted and ground hot paprika. It's a pretty new brand so I would not say it is "traditional". Traditionally you should use sweet and hot paprika powder, but "Strong Steve" (Erős Pista) is also fine. You can easily follow this hungarian video, it's much more traditional: th-cam.com/video/h-VDJTm8UAA/w-d-xo.html
sokan tesznek kecsapot a gulyásba, én először székelyföldön láttam így a gulyást. és egyáltalán nem szentégtörés, végülis cukros paradicsomszósz, és cukrot nagyanyám is tett bele ha öregebb volt a marha, mert jobban puhította a húst, és a paradicsom is olyan hogy anélkül is gulyás a gulyás, de szokás beletenni ha éppen érik.
@@benjaminmoloy7163 ne terjeszd a hülyeséget pls, a ketchup != cukros paradicsomszósz, tele van olyan fűszerekkel aminek semmi köze a gulyáshoz. Ha ez így van, akkor miért nem raksz bele pradicsomot meg cukrot? az nincs otthon, csak ketchup?
@@ayreon2085 nem azt mondom hogy kell tenni mindenképpen, de mióta megjelent a kecsap magyarországon is, azóta még falun is tesznek bele néha. eredetileg paradicsom se volt benne, sőt paprika se, mivel európában nem volt se paradicsom, se paprika. a másik, hogy édespaprikából készítik a legtöbben a gulyást, ami nem sokkal régebbi találmány mint a kecsap, tehát akkor az sem tradicionális. én amúgy kifejezetten nem szeretem a kecsapot, de nem szentségtörés tenni bele.
Well done, great recipe though the ketchup destroys the soup and yes no caraway seeds as in the classic gulas soup. And if i may add, that beef looked a little bad! Meat going bad and into a pot of soup :(
![How to Cook Hungarian Goulash Soup Properly [Goulash vs Goulash]](http://i.ytimg.com/vi/SLSImKeFzNo/mqdefault.jpg)
![ละลาย (LALALYE) - DAOU PITTAYA ต้าห์อู๋ พิทยา [OFFICIAL MV]](http://i.ytimg.com/vi/wo6r9TgausI/mqdefault.jpg)
As an advice, my hungarian grandma instead of 5L plain water, she makes beef broth from the beef bones and once the beef broth is done, she adds it to the main dish. The flavour is stronger!
I'm English but my wife of 22 years is Hungarian. I've been lucky enough to have spent a lot of time in Hungary and eaten a lot of different dishes. This is definitely one of my favourite ones. I think you're recipes are very authentic and anyone willing to try these are not going to be disappointed. Great work!.
Many thanks for your kind comment! I'm more than happy that you like my recipes! I try to be authentic, but of course there are several other different and good recipes of every Hungarian meal - this is how I make them, how I like them. :)
When u try to be authentic- then why u add ketchup?
I made the khorley the other day, and it turned out sooooooo good. It smelt like my mammas house, so many great memories. Making thia today!! Pappa would always make extra spicy. Thank you so much for you aeesome and easy to follow recipes.
brings me back to being a young boy when my family would attend the yearly Hungarian cookout, i would go around and try everyone's goulash and decide in my head which one was the best. had this soup for the first time in years yesterday, i will definitely be using this recipe!
The dog eating it is proof of an honestly made soup! 👏
Ingredients for 6 persons - Goulash Soup - You can use a kettle too by a moderate fire.
1,5 lb (70 dkg) beef chunk
4-5 tbsp of pig fat
1,5 medium onions
1-2 g caraway minced and whole grains
1 garlic clove
2 tbsp sweet delicacy paprika (preferably Hungarian)
1 tbsp freshly minced black pepper
salt 8-10g
3 carrots
2 parsnips
1 lb (½ kg) red skin potatoes in slices or cubes
½ green paprika 80 g
½ tomato 80 g
2-3 celery stalks (or a piece of celery root 70g )
2-3 bay leaves
2 tbsp chopped parsley and some leaves at the end
For the sharp taste: 2 sharp paprika or dried chilies at the very end
Chipotle/ csipetke: a hard dough mixed from 1 egg, 120g flour, and salt, cut in small 5-6mm and cooked for 4-5 minutes at the end
Have a nice prep! Jó étvágyat!
So many negative comments! Relax guys/gals! She's just making her version, nothing wrong with that. No caraway, and she puts ketchup. So? why get upset, don't watch if you don't like it. It looks delicious to me, I may wanna try it here in Malaysia - hard to find caraway in Malaysia but f I search hard enough I can find it, but plenty of cumin (can it be a substitute for caraway?), the rest of the ingredients easily available...
Many thanks, Esperalzi! You know, this was my first recipe on TH-cam (I had no idea about how it really works...) and I choose this dish, which was a good choice (because it got many views) and a bad one (because everyone, who has Hungarian roots knows how you have to cook it). I'm sure, nobody who wrote negative review never tried it, never tasted it with 1 tbsp of ketchup, just got angry and wrote something. Anyway, I'm relaxed since I've seen so many negative reviews on Jamie Oliver recipe when he put some cream into Carbonara :) :) :) To reply your question: I think, cumin is not the best replacement, as it's too intense and aromatic. Maybe the anise seeds or fennel seeds work better /just use less/. (or just leave it out, like I did :)
It is not traditional at all, it is something totally different.
I am Hungarian and this looks lovely! (Though I missed the caraway seeds as - for me - is the key seasoning and the csipetke, then again, a million miles better than any of the so-called goulash recipes on YT.) Congratulations!!!
Many thanks for your comment :) You're right - it's delicous with caraway seeds and most people eat it with csipetke. I just love to have a nice slice of white Hungarian bread with it, so I just leave the csipetke out :) (it would be too much together ... :)
Better, sure, but like you said: caraway is a key ingredient
I remember my mom making it your way with csipetke (and caraway seeds). I remember how fast she would pinch those pieces of pasta into a bowl and when she got near the end, she would flatten one big piece. That would be all hers to enjoy in the soup. My specialty is chicken paprikash, which I learned from my mother also. My all-time favorite food served with cucumber salad in sour cream.
u can use caraway powder instead of seeds...same result
@@klausmikaelson6417 Must be careful with powder. It can easily over power the flavour.
I would recommend you to fry the onion until it’s gold-brown it gives the soup great color and flavour. Everytime I cook classic goulasch (no soup), this is the most essential thing to do for me. I use the same weight of onion as the meat 1:1...and another must is to add the broth instead of water...without it, it tastes somehow weak :) Try this two simple rules and you will see THE result ;)
Thank you very much for your comment. I always like to hear great advice about cooking methods and I love to try them. Yours sound really great - I'll definitely will make this way next time!
This is the classic version. Goulash is a soup and NOT a stew.
Delicious. One modification I use is to add salt/pepper much later, together with vegetables.
I like this idea, adding the seasoning later! I'll definitely try this next time. Thank you!
it's so interesting to see how hungarians use peppers almost as much as mexican people, it would be really interesting to learn the history of how they adopted this ingredient
one of the best gulyás recepies on youtube (i don't know why i watch gulyás videos after midnight btw)
Many thanks for your kind comment, I'm glad you liked this recipe (even after midnight :D)
Because gulyás and pörkölt are F. good!
@ Kitchen Paprikash Well done, try this recipe next time: Kettle Goulash Soup if you have 2,5 -3 h time Have a nice prep!
Gulyásleves Bográcsgulyás - Kettle Goulash Goulash soup
Hozzávalók: - - Ingredients :
3 evőkanál mangalica vagy bármilyen zsiradék - - 3 tablespoons of Mangalica pig fat or any other fat source
1.3 kg marhahús, lapocka, lábszár vagy nyak - - 1,3 Kg of quality meet- Angus beef, crop meet, beef shin, shank or leg-of-mutton, ( or loin - if money doesn´t matter;) ) This ingredient is the second main component of this dish, try to buy the best possible meet quality.
1.3 kg burgonya, krumpli, pityóka - - 1,3 Kg of white potatoes to cook (not for salad use )
15 dkg sárgarépa - - 150g of carrots
10 dkg fehér répa avagy gyökér - - 100g of turnip cut in cubes
15 dkg zeller gumó - - 150g celery tuber, c-bulb, c-root (cut in cubes )
1 kis köteg zeller zöldje - - celery greens (a small bunch/bundle and only the green leaves ) or parsley bundle leaves only
2-3 fej vöröshagyma - - 2-3 white onions cut in small cubes or slices
4-5 gerezd fokhagyma - - 4-5 segments/cloves of garlic (cut very small or pressed )
2 db zöld csemege paprika - - 2 pieces of green delicacy sweet paprika (cut in small peace)
2 db paradicsom hámozva - - 2 pieces of sweet tomatoes peeled and cut in cubes or slices
2-3 babérlevél - - 2-3 bay leaves
---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
1 db hegyes erös/ csípös paprika vagy cseresznypaprika - - 1 spiked or cherry paprika ( for a sharp taste if needed :-)
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Aki csípősen szereti annak érdemes bele tenni hegyes erős paprikát vagy bármilyen csípős paprikát. Usually, this dish we eat sharp in Hungary, when needed spice to season with your favorite sharp paprika or chilly. Attention by children!
Fűszerek ízlés szerint : - Important Spices depends on your taste but essentials too
Egész kömény - - caraway seeds - about 1-2 g
őrölt kömény - - cracked caraway seeds 1-2 g
só - - quality salt
őrölt fekete bors - - black pepper about 1 tablespoon
édesnemes fűszerpaprika por - - 2 Tablespoons/kg meet of sweet noble delicacy paprika powder "THE" main
component in this dish.
Pro tip: Try to buy the best possible quality delicacy paprika with pure red color and good taste, otherwise your dish will never taste like an original :-)
A csipetkéhez 1 egész tojás, liszt kb 10 -13 dkg ez a tojás méretétől is függ, és só. - Add "Csipetke": at the end, for better consistency of your dish, 4-5 min of cooking will be needed. This is a dough from 1 egg + 100-130g of flour and salt mixture, cut in very small pieces and cooked for 4 min.
Your dish is ready to serve with a piece of bread and a good red wine.
For lifters; This meal is a fit meal when prepared correctly, have a nice workout with!
Próbáljátok ki és egy nagyon finom bográcsgulyást kaptok! Ha el szeretnétek menni más irányban pl ha lebbencs gulyás szeretnétek készíteni, akkor csak egy jó nagy marék a sütőben szalonna zsíron megpirított lebbencs tésztát kell beletenni és már kész is .Ha a palócleves irányba mennétek, akkor 2 marék zöldbab kell bele , egy kevés tejfel , pár csepp citrom leve vagy ecet , és friss kapor ! Így egy fantasztikus palóc gulyást kaptok.
Source: Szoky konyhája ( TH-cam ) Bográcsgulyás csipetkével Gulyásleves / Szoky konyhája / th-cam.com/video/LNmFv2cHO18/w-d-xo.html
Goulash is a very tasty and yummy soup! We all love it here in Hungary!!!
Enjoy your meal :)))
I think everybody likes Goulash :D (I've never heard otherwise ...) Thanks for your comment!
Only found you yesterday and binge watched and made 4 of your dishes today . Thank you.
Many thanks, Gina for your kind comment. I'm happy you like my channel!
Literally fell in love with porkolt while visiting Budapest this summer. As I know, porkolt is more like a stew and is thicker, served with "boiled dough balls" inside, this recipe seems like the soup, I will try this
Yes, it is a soup, although the base is a "pörkölt". It is usually served with slices of fresh bread. We usually eat this as a main course, and just have some dessert (like pancake) after it. I hope you'll like it!
I think people might balk at the addition of ketchup to the recipe, but when I was in Budapest, I noticed that ketchup was a common condiment and even put on pizza quite often. I'm not endorsing putting ketchup on pizza....but...to each their own and, I have a feeling based on this experience that ketchup might be part of the local culinary traditions.
Thanks for the recipe. We just got back from Budapest and I was in love of the goulash soup. Though the one I tried had chilli flakes in and it was spicy (my husband and I love spicy food). I'm definitely trying this recipe
I'm happy that you liked Hungarian Goulash! I like it spicy too - I've always add some "Erős Pista"/Strong Steve/ - Hungarian hot pepper paste to this soup. (it can be added during cooking or at serving).
Nagyon jól néz ki .Köszönöm a feltöltést!
Köszönöm! Örülök, hogy tetszett :)
Reasonably good and authentic recipe. No celery, yes caraway seeds please.
I went nuts for goulash when I visited Budapest back in the late 90s, literally ate it every day at different restaurants. I don't remember it ever having so thin of a consistency though, always remember it being more like a beef stew with more of a gravy like consistency. It does look good though. What's the general cooking time of this? Could it be done more easily in a slow cooker?
There is a difference between "Goulash" or "Goulash soup" in Hungary. Sometimes the more thicker version are called Goulash in restaurants - I would call it "pörkölt" or "paprikás" when it's not a soup - it is usually served with "nokedli" (small cooked dumplings). The cooking time depends on the beef - if it is tough, you should need more time to get the meet tender. Usually I've finish this soup in an hour. I hope it helps.
Because what you have eaten called “pörkölt” in Hungarian. It’s a stew, not a soup, and it called/known goulash outside Hungary. This soup here, whoever, called “gulyás leves” in Hungarian language and should be translated to English as Shepherd’s soup
Szabolcs Nyitrai ah okay thanks, maybe they just put "goulash" in the menu for the foreigners. Maybe it wasn't as thick as I remember it, but all I know for sure is that I loved it!
@@IMP3TIGO Yea we all love lol
The real gulyas is a soup, and NOT a stew .......
Wonderful....at last a proper recipe...thank you
Many thanks, I'm glad you liked it!
One must add caraway seeds or it will not taster as good as it could and no celery please. More tomatoes would have been nice.
No Ketchup in Gulyas Soup!!! They would never add it in Hungary or tomato paste !!! But the rest looks ok!! Most people would add csipetke if they are Hungarian . But for North Americans it would be hard for them to make!!
Judi Antonacci: maybe she cooks American goulash! Hahaha! I may even do the Malaysian goulash here in Malaysia! Hahaha!
I saw on TH-cam how they make that csipetke - there is the easy version and the difficult version. The easy one - this cook just mixes one egg with 4 tablespoons of flour, beat the dough, and throws bit by bit into the soup using a teaspoon
emm Hungarian´s do add in Tomato paste...it is what do it thick
@@klausmikaelson6417 I think my mother did add tomato paste, hers was always more of a stew consistency. And she served it over egg noodles.
@@Pisti846 I add 2-3 roma tomatoes in mine because I like tomatoes. The good thing about recipes is you can add whatever you like. you are the one who eats it, after all! :)
I love this video, thank you
Thank you! I'm glad you enjoyed it!
Well, a nice attempt, but if using celery and ketchup, it's far from traditional. Real traditional Gulyásleves is made of leftover beef-paprika stew, so it is much better to make the stew day day before, let the flavours mature overnight and then the following morning you're making a light vegetable soup and as a last step you add the stew. Also as for the stew: frying the onions until the edges a bit charred give a deeper flavour, just as using fat instead of any kind of oil (butter is forbidden!). You also need more paprika powder and a little bit of red wine. On the other hand, you don't need the following: garlic, ketchup, black pepper and chili (chili doesn't grow in Hungary - if you want it to be spicy go for the hot version of paprika powder, it's a different kind of spicy flavor and it is more authentic). Bay leaf is optional, and parsley is ok, lovage leafs or celery leafs is a much better choice at it harmonizes with the paprika and the root vegetables a bit better.
I really enjoyed goulash when I was in Hungary, but I couldn't find any goulash 'soup' in other near country.
I think the soup-version is a Hungarian thing, although in most Eastern European country you can eat Goulash (with a little difference by regions).
Kitchen Paprikash there’s only one Gulyas soup, the Hungarian Gulyas! This came first before all copy Gulash “versions”! Just like there’s only one authentic Spanish Paella!!! If you are Hungarian then you should know that the soup is Hungarian! And it is also a Hungaricum!
Czech Republic has Gulasova polevka (goulash soup) on a menu in most regular restaurants and pubs..
I'm planning a visit to Prague sometime and I definitely will try the Gulasova polevka. Thank you for the info!
No problem. Try to get out of the tourist centre (just few stops by metro should be OK) and you will get the same food for half the price.
The caraway seeds is missing and without no good the gulas soup !!!-
miklos52 I HATE Caroway seeds . I’m glad they didn’t put it in .
@@doktordice9219 they didn't make it for you. :) Besides, you don't have to put a lot but the aroma they give to the overall taste is just perfect! You should try use them even if just a bit. If the seeds you don't like then use the powder. You can gradually increase the quantity to your taste from one cooking to the other until you find your spot. Usually a teaspoon in a pot is more than acceptable for any taste.
I Agree. My Hungarian mom would not call this Gulyásleves without caraway seeds. An important ingredient.
Oh my god ketchup in a gulash
ABSOLUTLY BARBARIC
that's not ketchup. It's a paste called Gulash paste
That is not ketchup.
Good I like
I'm Hungarian and this is how my mother makes it; but, she adds the csipetke (little noodles).
Yeah, that's right! Lot's of Hungarian eats it with Csipetke! I like that too, but usually I make this soup without it /and eat it with slices of good Hungarian bread :) Thanks for your comment!
This video was great. I lost it at the end with the dog eating it. I am a pet loving person and grew up with animals all my life but the dog (beautiful as it is, does not belong in a food video).
Thank you, Gail for your comment and for watching my video. I appreciate your opinion (although I think otherwise :)
That looks really good, going to try it out!
Thank you! I hope you'll like it :)
Hogy Vagy, Kitchen? Absolutely love your site. You even have
that horror, Kocsonya, that I remember in nagymamma’s fridge when I was a
little kid! I’d probably like it now J
Our family is from Vestaburg, PA (coal miners) and moved to the Delray colony
in Detroit. I see you’ve been taking some lip from viewers questioning your gulyásleves.
I don’t use ketchup but I’ve put celery in from time to time. In fact a
restaurant in Delray had a few pieces of celery in theirs. And that’s the
hunkies putting it in, so who’s to say. Every family must have added things and
omitted others. The Gulyas probably had nothing but onion, paprika, and beef
and potatoes. Probably carrots, as well. They all keep. I’m sure if they had
access to a bottle of Heinz they might have dumped that in, too. Why not? I’ve even seen an old Hungarian grandma on TH-cam
make Székelykáposzta and not add paprika. Anyhow, I know the Gulyas had to make
everything in one pot over a fire so the Malliard Reaction and de-glazing wasn’t
even a blip on their radar, but have you ever browned the meat really good in
small batches first? Before the onion? I
do and then add the onion, which de-glazes the pan real nice, and then the
paprika and finally add the meat back. This really adds a nice depth of flavor.
I do it with Székelykáposzta and chicken paprikash as well. Doing it
traditionally is good, obviously, but it just turns grey. It never really
browns. Have you ever tried browning the meat first in small batch so as not to
crowd the pan?
Many-many thanks Ed, for your comment! I'm more than happy that you like my channel! :) I have to say, you are absolutely right about browning the meat first then add the onions, paprika and the meats. This is a really traditional way, I've tried it once or twice (not with the goulash soup but with the "pörkölt"/stew/), but I haven't really tasted much difference. I think the main things which is the most important is the quality of the meat, the right amount of onion and a really good Hungarian paprika. All the best to you!
Agreed. All we have around here is PA PA brand. It certainly is not very red. More orange. Used to be able to get Pride of Szeged. Even if it means Amazon, do you have a preferred brand of paprika that you like? Also made the Korhelyleves last weekend. The wife loves it
I've checked E-bay for Hungarian paprika, I would recommend this one: www.ebay.com/itm/ORIGINAL-HUNGARIAN-HODI-GROUND-PAPRIKA-POWDER-SMOKED-NOT-SMOKED/112387797929?hash=item1a2ad5b3a9:m:mMozNnMZTvufM6FEF9M_ghw:rk:1:pf:0 - I've used this brand and really liked it, it's from Szeged and it is a good quality paprika. I'm happy that your wife liked the Korhelyleves! :D
I'm just back from Budapest where I had this soup for the first time, I made it according to your recipe and it was delicious. Would coating the beef in flour be a nice addition or would it ruin it/make it unauthentic?
Hi, Alan! Many thanks for your comment - I'm happy you liked my recipe. I won't say if using the flour would ruin the dish, it would thicken the soup and the flavor would be a little bit different. If you'd like to add something to this soup, I suggest try the "Csipetke" (handmade, pinched pasta) which is an authentic ingredient of the goulash soup. I have a video of another Hungarian soup (Jokai bean soup) with this "csipetke" - I hope it helps: th-cam.com/video/n-R1qEMvFAw/w-d-xo.html
Kitchen Paprikash you couldn't possibly well brown that meat the way you say is NOT the way you show! What's up with that?
Don't coat the meat in flour. Hide your flour from the meat. And this soup. Your really don't need it. Make crepes instead as a dessert after this soup. That would be authentic, but make the flour stay away from your Gulyásleves.
Thanks for the replies everyone I have been making this recipe regularly for 2 years now and it is a firm favorite in our house.
This receip for how many people ?
Your channel is amazing, i hope more people know it.
It's for 6 people (or 4 big portions :))
Thank you for your kind comment!
My Hungarian friends mom made something she called newkellies(sp?).
It's called "nokedli" in Hungarian. Small dumplings/gnocci made from flour, eggs, salt and water. It's a side dish for Hungarian stews/paprikash. You can check my recipe for Chicken Paprikas - I made this "nokedli" in the video. :D
Thanks for the good video🙏 What kind of parsley is the parsley used in the video? Please answer Thank you- ✨
Thank you for your comment! I've used flat-leaf parsley. I hope it helps.
Tetszett a videód és a zene benne :) Itt egy receptúra hozzá 10 személyre Kettle Goulash recipe for 10: th-cam.com/video/LNmFv2cHO18/w-d-xo.html
Ingredients for 6 persons Kettle Goulash recipe for 6 persons :)
- Kettle Goulash Soup - - " Mágnásgulyás" bográcsban csipetkével -
Ingredients for 6 hozzávalók 6sz
1,7 lb (80 dkg) tender loin - marhabélszín 1,1 kg - 1,2 kg
2-3 tbsp pig fat - 2-3 ek sertészsír Mangalica pl.
1,5 medium onions - vöröshagyma
1-2 g caraway - köménymag (a zsírban kicsit megpörkölni közvetlen az elején)
3 carrots - sárgarépa
2 parsley / parsnips - petrezselyem gyökér ( vagy paszternák /pasztinák Izlés szerint)
1 lb (½ kg) red skin potatoes - burgonya - krumpli - pityóka
½ green pepper - fél zöld paprika (80g) ha van házi paprika eltéve az is mehet bele
½ tomato - fél paradicsom ( 80g )
2-3 celery stalks (or a piece of celery root) - 2-3 zellerszár vagy 70g zellergumó
1 garlic clove - 1 cikk fokhagyma zúzva v apróra vágva
2-3 bay leaves - 2-3 babérlevél (ill. ízlés szerint )
2 tbsp sweet delicacy paprika (preferably Hungarian) - 2 ek édesnemes minőségi füszerpaprika
salt 8-12g - kösó kb 8-12 g
1 tbsp freshly minced black pepper - 1ek fekete frissen őrölt bors (ill. ízlés szerint )
2 tbsp chopped parsley and some leaves at the end - 2ek petrezselyemgyökér 70g és némi zöldje a végén
For the sharp taste : 2 sharp paprika or dried chilies - 2 csípős cseresznye - hegyes paprika vagy ízlés szerint házi csípős paprika keverék is mehet bele
Csipetke : a hard dough mixed from 1 egg, 120g flour and salt, cut in small 5-6mm and coocked for 4-5 minutes at the end - Csipetke: 1 tojás,´120g liszt és csipet sóval keményre gyúrva, csipkedve, formázva és a végén 4-5 percet fözve a bográcsgulyás levesben
Have a nice prep! Jó főzőcskézéseket !
For advanced Chefs and for all Goulash fans I´ll recommend a really well-prepared Kettle Goulash Soup recipe for 8-10 persons, enjoy it- H-En translation in the comment section under the video: th-cam.com/video/LNmFv2cHO18/w-d-xo.html
Have a nice prep in 3h by a moderate fire.
source: Bográcsleves csipetkével /Szoky konyhája / TH-cam th-cam.com/video/LNmFv2cHO18/w-d-xo.html
Why was it that the bell pepper and tomato didn't get chopped up? And why the garlic clove only cut in half an not smaller bits? I'm imagining serving it out and would have tried to give every bowl a little of everything so am curious!
I add these vegetables just for the taste of the soup, and remove it before serving. (sorry I wasn't clear about it on the video). Some people make it with chopped tomato/pepper, which is also great, but I prefer this way.
@@kitchenpaprikash3888 Ah, ok! Do you do anything with them? I bet they've soaked up some nice flavours!
Honestly, I always eat them in the soup (I'm the only one in the family... :))) No other ideas what you should do with them...
Solo el nombre de la comida cambia
Aqui en México se llama caldo se res
O estofado...
I love Mexican food! I didn't know you have a similar soup... Great!
Carraway seeds are essential in a gulyas leves or gulyas. No more that a teaspoon in a pot.
Are you Hungarian?
@@DerSaa I was born in Transylvania, Romania, in a town 5km from the Hungarian border. A town with mixed population where the Hungarians are about 60% majority. Everybody there is bilingual. The cuisine in Transylvania is mixed but everybody makes gulyas(goulash). On top of that my wife is Hungarian from Transylvania as well, different city, but we live now in Canada. We are at home with the Hungarian cuisine as, basically, everybody else from Transylvania.
This is the closest recipe to the original goulash soup ive seen so far at youtube. You should use lard for fat tho.
Thanks for your comment. Yes, you're right - the original recipe contains lard- I'm just trying to cook a little bit healthier version
The only thing missing: a teaspoon of caraway seeds - otherwise it has all the ingredients of a traditional goulash soup !
What difference does removing the stem of the tomatoes make?
mmm my other half is Hungarian, and I watch sketchy, as we call him on yt. nice guides, I love the Magyar kitchen
+JedBullet Thanks for your comment /and for subscribing! Every weekend new recipes are coming :)
Nice soup. I don't think I've ever had parsnip in it though, why not? I might be reluctant to try - I find parsnip delightful in certain soups, split pea for example, and only sparingly (no more than one medium parsnip) - but I may try using just a 1/2 of one in the future and see how that works out. In HU parsley root is more commonly found. Here in the states I don't think I've ever found parsley root. I don't use ketchup when I make it either. I have a recipe that calls for a little cumin, though one wants to go sparingly with that.
Thanks for your comment. You are right: traditionally it's made with parsley roots, but the parsnip is a good substitute (when I made this video I lived in New York and couldn't find parsley roots anywhere...). I've just added a lilttle bit of ketchup because my fresh tomato didn't have any taste /but it's optional/. Usually caraway seeds (whole or ground) also added, it's an important ingredient /I just missed it from this recipe/.
I see that, about the caraway. I think there are some regional differences in how it's prepared (everyone claims theirs is THE authentic one). I have two cookbooks, and neither call for caraway. Some call for a little red wine; I've seen people add vegeta the food enhancer to bring out the flavor. I think I've even made it with a stock base. The difficulty I find, is bringing out the flavor in this soup. I've heard of it made with thin sliced pickeled cabbage (added near the end), though I haven't done that, I can imagine it being quite good. Frankly, I think you can make it however you like so long as the beef and paprika are in there!
Hi! Thank You for sharing, there's so many different ways on yt to make goulash that I'm seriously confused: in Hungary do You put the sour cream on top? do You put csipetke in the soup or You Don't? I'm Sorry if this looks silly to You, I would like to make the Real dish for my family, since we have tasted the American version of it.. But You know, Americans have their own way to Twist things and change the recipes.. Can You be so kind to help me?
Hi! Usually we don't put sour cream on top of Goulash Soup. But we put on top of the beef stew (beef paprikash, "pörkölt") - which is a thicker version, without carrots and vegetables, and we serve this with "nokedli" /small gnocci/. With this soup there are several version (by regions or by households) and some people add csipetke to it. I prefer this version, without it, but you can't go wrong adding it to the soup! (I think the main thing is to use lots of onion, and a good quality Hungarian paprika). I hope it helps :)
Yes, definitely! I'm going to make this on monday, it will be delicious :)
Thank you :)
Kitchen
Hello, there is no celery in the traditional Hungarian goulash soup.
YEAH I AGREE WITH YOU, jutka
Is there corn in chili con carne?
How do you know? What if the family likes celery in there? It'd be I there wouldn't it.
Loser?!? That's funny! That's a good one. I bet you'd like a couple of Lasi's lawn cigars in your soup wouldn't you. Wouldn't that be funny? You enjoying a bowl of "traditional" goulash ala' Lasi? That'd be really funny, I think. You and Lasi chomping on a couple of her lawn cigars.
@Kwiene Makeda you must have some issues to get rude about such a simple thing. Grow up.
You left out one very important ingredient "cumin"! (I'm a Hungarian) 😉
its caraway seeds not cumin, cumin is something completely different
Szia! Ketchup és babér levél?
Came here after Boris's goulash video
What can i use instead of Ketchup? Which Hungarian product?
Adding ketchup is not necessary (I've just add it when the tomato is not too ripe/or tasteless) But you can add some tomato-paste instead of ketchup. Or leave it out :D
A gulyásba mikor rakunk bele ketchupot
We don't use ketchup to gulash!!
YES YES YES!!!!!!! 🙌🏻🙌🏻🙌🏻🙌🏻🙌🏻🙌🏻🙌🏻🙌🏻💙
Do you place warm or cold water in the pot ?
I've used cold water, and increased the heat until it start to boil, then reduce.
Where is the the caraway?
Hello! I would love to try this recipe (my dad is from Hungary). Can i make this without meat, cause i am vegetarian... Hope to hear from you. Vera
Sure, you can make a vegetarian version of this soup. Just follow the recipe without the beef - maybe you can use more vegetables instead of it. If you'd like a more fulfilling version, at the final stage you can add some "csipetke". (it's a hand-made pasta, just mix together 1 egg and 3 heaped tbsp of flour and a pinch of salt, then pick small balls into the soup, and cook for 5 minutes) I hope it helps! :D
@@kitchenpaprikash3888 thank you so much!
@@kitchenpaprikash3888 köszönöm szépen. Can't wait to prepare :-) And i hope i can visit Hungary this year with my husband!!!
@@veraivakic Let me know how it went /when you made it/. Hungary is a lovely country, I hope you can come and will enjoy!
@@kitchenpaprikash3888The plan is to make the dish next sunday. I will let you know how it went :-) Yes, i really hope i can visit Hungary (Sopron) this August. It has been already a couple of years ago that i visited Hungary. Tomorrow the Hungarian goverment will speak about limbering measures right?
what's this music?
👍🏻
Ja , babérlevél a babgulyásba kell, ketchup soha ne kerüljön bele, a paradicsomot még az elején le kell pirítani a többi összetevőkkel, a pirospaprika a hús után jön, és vigyázzunk, hogy ne égjen le, elkeverés után jöhet rögtön a víz!
I almost vomited when you said to add ketchup
You do NOT need to vomit just to catch some "short cuts", and you can add some salsa, instead of ketchup ! It is the tomato and pepper taste whats important in it......It turned out divine, you never can pinpoint the "short miracles" !!!
A gulyásba Magyarországon biztosan nem tesznek sem olivaolajat, sem kecsapot és paszernákot , de még szárzellert sem. Ellenben tesznek bele köményt, ami itt hiányzik. Csipetkét készíteni pedig a legegyszerűbb dolgok egyike.
Mi szoktunk zellert rakni a gulyásba De ketchupot biztos, hogy nem látsz magyar gulash soupban
We put vegatable into gulash but you don't found ketchup in original gulash!!
🧡🧡🧡🧡
I saw a goulash recipe in which the chef put the onions and garlic in a blender and used them more as a base for the goulash. Your thoughts pro or con?
I never use blender for the onion/garlic. I think that way it gets a different taste and lots of liquid. If you slowly soften the finely chopped onion in oil you reach a nice texture and a little sweet taste. But maybe it's just my opinion... Anyway, thanks for your question :)
Vityke,Kitchen Paprikash!
Egy dolgot szeretnék pontosítani:az általam leírt "negatív" komment nem az elkészített étel minőségét illetve az elért ízvilágot volt hivatott minősíteni.Sokkal inkább szólt a videó címének annak is a tradicionális jelzőjének.Aki nem nagyarként pl :ez alapján elkészíti,abban a tévedésben lesz,hogy egy 100% régi receptúra alapján dolgozott,..pedig nem.És így tévedésbe kerül,tradicionális az az étel amelyik mint elkészítési módjában mint a felhasznált anyagok tekintetében megegyezik az eredeti receptel.Például ha készítek egy szegedi halászlét ,és mindenben eggyezik az álltalam elkészített étel csupán én ponty helyett hekkel csinálom ,akkor az már nem "igazi" szegedi halászlê. Ettől eltekinteve a videó elkészítési minősége,igényesre sikerült.Ellentétben a címválasztással.
Ebben igazad van, tényleg nem helyes a címválasztás. Mentségemre legyen mondva, hogy ezt az egész csatornát akkor kezdtem, ezzel a videóval, és addig én a TH-cam-ot csak felhasználóként ismertem. Többen is azt tanácsolták nekem, mint "kezdőnek", hogy a videók címébe mindig kell írni valami olyasmit, ami miatt megnézik, mert különben a kutya sem találja meg... Ma már, két év után máshogy látom ezt, nem is így csinálnám, de ez már így marad. Sokat tanultam azóta, és igyekszem a valóságot visszaadni videóimban, és nem az elvárásoknak megfelelni :) /Majd egyszer talán csinálok egy "update" verziót, aminek az lesz a címe, hogy "This is really a Traditional Hungarian Goulash" :D
Én azt gondolom ,belenézve több videódba ha továbbra is ilyen igényesen elkészített videókat töltesz fel,akkor nem egy adott ételt, hanem a videó feltöltőjét fogják keresni.Látom szeretsz anyagokkal kísérletezni és ez jódolog,mert valami új jön létre.A "tanácsadóiddal" ellentétben a név adásban nem ragaszkodnék a eredeti névhez ,mert az félreértésekre ad okot,és elveszi az újítás lehetőségét.Szerintem a sikeres blogolás kulcsa az ha kreativan főzöl a magad elképzelése szerint,szabadon készíted el az adott ételeket és nem adsz okot a névvel arra,hogy hasonlítani lehessen.Mert akkor a te receptjeidet keresik,nem pedig egy adott ételt.
Köszönöm az ötleteket, igyekszem az ilyen hozzászólásokból tanulni :) :)
Magyarok nagyon elgondolkodtató és tisztelettudó válaszokat hagytak. Felugrottam néhány szamarakra, amelyek csúnya, szarkasztikus válaszokat hagytak. Ön helyes, a kérdés a cím. Ez valójában nem hagyományos recept. Csak a változata, amit elképzelni fogok, nagyon finom. A ketchup mennyisége nagyon kicsi, és nem más, mint talán paradicsompüré. Az enyémben zellerbe tettem, mielőtt ezt olvastam, mert egy tálban volt egy jól ismert magyar étteremben. De nem túl gyakran. Nem érdekel ez a pörköltekben. Egészségére!!
@@kitchenpaprikash3888 Nekem nagyon tetszett a videod es a cimmel sem volt semmi bajom.Ha gulyasrol van szo altalaban a Magyar Gulyast keresik az emberek.En ugy fozom mint te ,teszek bele egy keves komenymagot(ha egeszben van akkor ledaralom finomra, a kavedaralommal) .Az emberek ugy latszik nem tudjak, honnan ered a Gulyas neve.(mert az bizony magyar nev).Koszonom,hogy lathattalak es tovabbi sok sikert kivanok neked Vancouver BC.-bol.
I watched this video with relish:D Keep up the good work!
Many thanks! I'm glad you liked it! :D
She must have threatened that dog to eat from that goulash...I could see it.
neked úgy látom kurvára nincs jobb dolgod mint irkálni a faszságokat ez alá a videó alá :D de folytasd nyugodtan, biztos mások is jót fognak röhögni rajta
That's a good one! That's funny. Say Lasi like a good lawn cigar after her meal and says she has one for you! Wouldn't that be funny, too? You chomping on a lawn cigar with Lasi!. Wouldn't that be funny? That'd be real funny, I think.
That's ridiculous
ketchup? why?
Coz its sooo "traditional"...^^
@@u.wummel7900 soooo traditional!!!🤣
@@u.wummel7900 No is not it!! Erős Pista and Pirosarany is tradicional ketchup from America
Came here from spy x family episode 16 where yor cooks this dish.
Ketchup, lady, why?!
...coz she is sooooo authentic....lol
Lasi has a lawn cigar for you, too.... I'll bet you would enjoy that, wouldn't you. I think you would! You and Lasi enjoying one of her authentic lawn cigars....lol
@@u.wummel7900 No dear Original hungarian gulash soup doesn't countain cetchup'cause countain "Pirosarany and Erős Pista!!
Leave the strong steve out.
Ketchup? Nem rakunk a gulyás levesbe ketchupot! We don't put ketchup to gulyás!
Gulash soup az!
This is not Traditional to all of Hungary. This is just a version of it. So the title is misleading. There is no ketchup in Traditional soup as that wasn’t even available at the time the soups was “born”. Yes to caraway seeds.
lol, large celery stalks in soup. why? you should cut them into edible pieces.
Usually in Goulash soup we add celery just for the taste (originally we use celery roots, but it can be replaced with celery stalks). After the soup is ready I discard the celery stalks (or root pieces)
what is csipetke?? anyone..
Csipetke is a handmade, pinched pasta which is sometimes added to hearty Hungarian soups such as Goulash, mushroom or bean soups. You can see how to make it in my other video, "Jokai Bean Soup" here: th-cam.com/video/n-R1qEMvFAw/w-d-xo.html
great thank you for replying!!!!!, am going to give it a go. again THANK YOU...
Noodles!!
Tradiciós gulyás? Semmi keresni valója nincs a ketchupnak meg a gulyáskrémnek a levesbe!
This is potatoe stew not gulas
Babért nem teszunk bele 1 , köménymag es zellergumó is kell bele különben nem gulyásnak hívják!
- - - the beef can be substituted with mutton or chicken - - - the Goulash is served with garlic toast - - -
I've never tried it with chicken or mutton, but I think it would be nice. Different flavor, but it's worth a try :)
Never with garlic toast.. Usually with rye bread!! :)
There was no celery stalks in Hungary thirty years ago..
u fucking can t go without marjoram :P
Next time show me that your dog prefers the soup over his normal food. 🤣👍
Good idea! I think, she would be confused, but she'd just eat both in a minute :D (or 30 seconds... :))
Why do you use parsnips? Use parsley roots. They are much better than parsnip.
nem kaphato
Aligha "magyar gulyás" ,esetleg silány próbálkozás.Gulyásba nincs se angol zeller sem californiai paprika,...viszont van benne tv paprika,zeller gyökér,és fehér répa,+házi csipkedett.Jah és az alapja a "Lecsós alap"....
Hát, ez is egy vélemény - azt kell mondjam, nagy részével egyet is értek. (bár én nem neveznék semmit silánynak, amit meg sem kóstoltam...). Amikor ez a video készült nem Magyarországon éltem, a hozzávalókból (zellergumó, fehérrépa, tv-paprika) semmi nem volt elérhető, ezért pótoltam ezeket a lehető legközelebb álló alapanyagokkal. Anno még nem tudtam (most már igen), hogy a TH-cam-ra nem szabad feltölteni olyan receptet, ami kicsit is eltér attól, ahogy az emberek szeretik/ismerik, főleg nem olyan recept esetében, amiben mindenki "szakértő". A címét lehet, hogy úgy kellett volna megadni, hogy "Gulyásleves, ahogy én készítem, amikor külföldön élek", vagy valami hasonló :) A csipetke szerintem opcionális, sokan anélkül készítik (nálunk a jóféle fehér kenyér a szénhidrát hozzá).
Ne foglalkozzon vele, minden recept oldalon ez megy, tökmindegy, hogy videós vagy írott.Még a saját kollégáim is fikázzák egymást...Én nagyon örülök, hogy megcsinálta ezt a csatornát, mert így nem kell állandóan lefordítanom angol anyanyelvű páromnak a recepteket, plusz meg is szerettetem vele a Magyar konyhát. Én is tudok főzni és ahány ház, annyi szokás. Tavaly Kenyában voltam, és én sem nagyon tudtam tradicionális lecsót készíteni páromnak, mert ugyan minden volt, csak magyar fűszerpaprika és füstölt szalonna nem, csak az angolok-féle húsos... az meg nem olyan.
Úgyhogy csak annyit, hogy Keep up the good work, please continue! Csak nyugodtan, így tovább! Üdv: Viktor
Köszönöm a kedves hozzászólást, nagyon jól esett! :) Korábban még eléggé a szívemre vettem a negatív kommenteket, de már kezdek ehhez is hozzászokni... Valóban így van, minden csatornán megjelennek a különböző vélemények, ezeket el kell fogadni és továbblépni :D Inkább annak örülök, hogy vannak, akik szeretik a receptjeimet, és kedvelik a csatornámat :) Üdv, Tünde
Csak annyit szeretnek mondani,hogy a csipetke a kulonbseg,mert amiben van csipetke azt hivjak Hamis gulyasnak,amiben nincs az pedig csak gulyas. Amugy jol nez ki,de a paradicsomot nem kellett volna felvagni? Bar igen,ahogy Te szereted :) Talan ezert is van az a mondas,hogy ahany haz, annyi szokas :)
Én úgy tudom, (de lehet, hogy rosszul tudom) hogy a Hamis gulyás az, amit hús nélkül készítenek (ugyanúgy hagymás-paprikás alap, paradicsom, paprika, zöldségek és krumpli, na meg fűszerek). Csipetkét szerintem bármelyikbe lehet tenni, ízlés dolga. :) Én a paradicsomot csak az íze miatt főzöm bele, ahhoz meg elég egyben v. félbevágva beletenni, de sokan úgy főzik, hogy felkockázzák.
If you use oil than it is not "traditional", sorry...
Adding potatoes in the end is wrong in my opinion, as it is the ingredient that cooks slower than others.
Thank you for your comment! I've tried to put the potatoes into the soup at the same time as the other vegetables, but by the time the carrots and roots were done, the potatoes got overcooked and mushy. But maybe it depends on the type/quality of the potatoes.
Hát nem így van....
Wrong. You put some unneccessary things into this soup like fresh pepper and tomato. Meat could be bigger.
finom dog
ketchup??????????????????????????????????????????????
Ketchupot tesz a gyúlyásba hát noormáális:)
Margit mondta, hogy így kell, ő a hibás!!! :)
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I'm a Hungarian and I've never even heard about putting ketchup into Gulyás ! Pls in the name of all Hungarians, never ever do that! It's not just ridiculous but really awful! Like putting ketchup into Lasagna... Brr.... "Strong Steve" is just salted and ground hot paprika. It's a pretty new brand so I would not say it is "traditional". Traditionally you should use sweet and hot paprika powder, but "Strong Steve" (Erős Pista) is also fine. You can easily follow this hungarian video, it's much more traditional: th-cam.com/video/h-VDJTm8UAA/w-d-xo.html
sokan tesznek kecsapot a gulyásba, én először székelyföldön láttam így a gulyást. és egyáltalán nem szentégtörés, végülis cukros paradicsomszósz, és cukrot nagyanyám is tett bele ha öregebb volt a marha, mert jobban puhította a húst, és a paradicsom is olyan hogy anélkül is gulyás a gulyás, de szokás beletenni ha éppen érik.
@@benjaminmoloy7163 ne terjeszd a hülyeséget pls, a ketchup != cukros paradicsomszósz, tele van olyan fűszerekkel aminek semmi köze a gulyáshoz. Ha ez így van, akkor miért nem raksz bele pradicsomot meg cukrot? az nincs otthon, csak ketchup?
@@ayreon2085 nem azt mondom hogy kell tenni mindenképpen, de mióta megjelent a kecsap magyarországon is, azóta még falun is tesznek bele néha. eredetileg paradicsom se volt benne, sőt paprika se, mivel európában nem volt se paradicsom, se paprika. a másik, hogy édespaprikából készítik a legtöbben a gulyást, ami nem sokkal régebbi találmány mint a kecsap, tehát akkor az sem tradicionális.
én amúgy kifejezetten nem szeretem a kecsapot, de nem szentségtörés tenni bele.
Fuckin hell. Don't put ketchup in goulash.Seriously!
0:38 theres some dark green spots on the meat
I’m sorry I disagree. You do not peel celery or carrots for stew.
I usually peel them, but of course everyone can do it their way :) (btw I like the idea not peeling them :))
Well done, great recipe though the ketchup destroys the soup and yes no caraway seeds as in the classic gulas soup. And if i may add, that beef looked a little bad! Meat going bad and into a pot of soup :(
Fake Gulyás
Bland n no flavor.
Sorry, but soup looks very runny....
Imagine that. I'll bet your water is wet, as well?
@Kwiene Makeda : No, its not. Soup can be a bit more thick.
Yes it is. It's MADE WITH BROTH, szamár
@@u.wummel7900 nem Magyarorszagon.