If you want to try something truly Hungarian, Gulyás soup is your best choice. The oldest Gulyás recipe in Hungary originates from the middle ages. I love it, because it's easy to prepare, it's filling and it reminds me of my home, my family and our amazing traditions. 

Ingredients:

• 400 gr beef diced (or turkey for a lighter version) 
• 1 tbsp sweet paprika powder
• 2 carrots diced
• 1 yellow pepper, deseeded and diced
• 200 gr champignons
• 1 clove garlic, crushed
• salt & pepper 
• 2 tbsp oil
• 1 parsley root, diced
• 1 celery
• 1 tomato, diced
• 1/2 tbsp minced cumin seeds
• 2 1/2 L water

Directions:

Heat the oil in a large pot. Add the onions and cook slowly until they are clear and glassy. Add the beef (or turkey) along with the salt, pepper and cumin seeds. Cook over a high heat, stirring until the meat is slightly browned (in the case of turkey it should be white). Add the tomato, pepper, garlic and the sweet paprika powder. Add the water (approx. 2L) and keep cooking over a low heat at least 1 1/2 hour (30 min. with turkey). When the meat is almost done, add the celery, carrots, parsley root along with the rest of the water. Cook it for another 5 - 10 minutes, being careful not to overcook them. Finally, add the potatoes and champignons and keep cooking for about 10 more minutes. 

Taste the soup and add salt and pepper if needed. Before serving, add "Csipetke"^* (Hungarian pinched noodles). Best with fresh bread and hot pepper. 

^*How to prepare Csipetke?

Make a dough with one egg, approx. 100 gr flour and a pinch of salt. Crumble the dough, or pinch it into small pieces/chunks, cook it in boiling water until tender, then drain. 

If you wish, send me a picture of your Gulyás soup to This email address is being protected from spambots. You need JavaScript enabled to view it. so I can post it on my Facebook page.