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Gulyasleves

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This classic Hungarian Gulyasleves is a robust and comforting soup that warms the soul on chilly days. Built around tender cubes of beef simmered in a deeply flavorful broth, it features the distinctive warmth of sweet paprika and earthy caraway seeds. The dish is rounded out with soft potatoes, tomatoes, and fresh vegetables, creating a perfect balance of textures. Traditionally finished with csipetke, small pinched dumplings added directly to the pot, it offers a satisfying, rustic meal. Ideal for family gatherings or cozy weeknight dinners, this soup requires minimal prep but delivers maximum flavor through slow simmering.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 328
Description
This classic Hungarian Gulyasleves is a robust and comforting soup that warms the soul on chilly days. Built around tender cubes of beef simmered in a deeply flavorful broth, it features the distinctive warmth of sweet paprika and earthy caraway seeds. The dish is rounded out with soft potatoes, tomatoes, and fresh vegetables, creating a perfect balance of textures. Traditionally finished with csipetke, small pinched dumplings added directly to the pot, it offers a satisfying, rustic meal. Ideal for family gatherings or cozy weeknight dinners, this soup requires minimal prep but delivers maximum flavor through slow simmering.
Directions
  1. 1
    Dice the onion and bell pepper finely.
  2. 2
    Heat the lard in a large heavy-bottomed pot or Dutch oven over medium heat.
  3. 3
    Add the diced onion and bell pepper, sautéing until softened and translucent, about 5 minutes.
  4. 4
    Increase heat to medium-high and add the cubed beef to the pot.
  5. 5
    Brown the beef cubes thoroughly, stirring occasionally, for about 5-7 minutes until sizzling and sealed.
  6. 6
    Reduce heat briefly and stir in the paprika powder, ensuring it coats the meat and vegetables without burning.
  7. 7
    Add the diced tomato, salt, ground pepper, caraway seeds, and bay leaf.
  8. 8
    Pour in 6 cups of hot water, stirring to combine all ingredients.
  9. 9
    Bring the soup to a boil, then reduce heat to low. Cover and simmer gently for 45 minutes.
  10. 10
    Peel and dice the potatoes, then add them to the simmering soup.
  11. 11
    Continue cooking covered until the potatoes and beef are tender, approximately 20-25 minutes.
  12. 12
    Meanwhile, prepare the csipetke dough by mixing one egg, 3 tablespoons flour, 1/4 teaspoon salt, and 1 teaspoon oil into a stiff dough.
  13. 13
    Pinch off small pea-sized pieces of the dough and drop them directly into the simmering soup.
  14. 14
    Cook uncovered for 5-7 minutes until the dumplings float to the surface and are cooked through.
  15. 15
    Remove the bay leaf before serving.
  16. 16
    Ladle into bowls and sprinkle generously with chopped fresh parsley.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 328kcal
% Daily Value *
Total Fat 30gg47%
Saturated Fat 12gg60%
Cholesterol 22mgmg8%
Sodium 632mgmg27%
Total Carbohydrate 7gg3%
Dietary Fiber 2gg8%
Sugars 1gg
Protein 8gg16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/gulyasleves/