Goulash Soup

For Hungarians, goulash is a hearty soup; sometimes eaten as the main course. There are regional variations, but this version is the basic recipe.


1 large onion chopped
1 tablespoon oil
3 pounds stewing beef cut into small cubes
2 carrots, cut up
1 parsnip, cut up
1 pound potatoes peeled and cut into quarters
1 teaspoon salt
1 tablespoon paprika powder


Sauté onions in oil. When they are glossy stir in paprika, quickly adding the beef cubes and salt. Cook for about ten minutes before adding water for a soup consistency. Add vegetables when meat is almost soft and cook on slow heat until all ingredients are ready.

Servings: Serves six

Paprika Chicken

This popular Hungarian dish, typically part of family Sunday dinners, is usually served with gnocchi.


1 (3-pound) chicken cut up
1 onion chopped
1-2 tablespoons oil
2 tomatoes cut into pieces
1 tablespoon flour
3 tablespoons sour cream
1 teaspoon salt
1 tablespoon paprika powder


Sauté onion in oil, add paprika, fry briefly before adding the chicken pieces. Stir and let it braise for 5 minutes. Add half a cup of water, tomatoes, and salt. Cook covered over low heat until chicken is ready. Mix sour cream with flour and stir in with the sauce. Serve and top with additional sour cream, if desired.

Servings: Serves four


This Hungarian version of ratatouille can be eaten on its own or with rice.


1 large onion chopped
1 tablespoon oil
2 ounces smoked bacon chopped
2 pounds yellow peppers cut in strips
1 pound tomatoes cut up
1 tablespoons paprika powder
salt and black pepper to taste


Cook onion in oil and add bacon. When onion is golden and soft stir in paprika and tomatoes. Cook for ten minutes and then add peppers, salt, and black pepper, stirring well. Cover and let simmer over low heat.

Servings: Serves four


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