Gulash soup
Goulash soup ( Hungarian : gulyásleves ) is a soup that originated in Hungary . It belongs to the traditional Hungarian cuisine and is made from pieces of meat, mostly beef or pork , onions , garlic , caraway seeds , tomato paste and paprika powder, which gives the soup its typical deep red color. The Hungarian word gulyá actually means herd of cattle, derived from gulyás - the cattle herder.
According to the guideline for the assessment of soups and sauces of the BLL , goulash soup is made using beef and / or beef extract, the meat insert contains neither offal nor meat meat. In addition to the classic goulash soup, these guidelines also differentiate between specialties whose character and designation is only characterized by other types of meat and raw materials:
However, goulash soup can be prepared in a variety of ways, and each version has its own fans. The name of the dish was first printed in German in 1807 in the form of Gujasfleisch . The first cookbook where the recipe for goulash appeared, was in 1816-18 Miskolc from Rátz Zsuzsanna published.
Szeged goulash soup
is made using pork and sauerkraut.
Viennese goulash soup
The Viennese cuisine changes the goulash soup with the use of potatoes. In contrast to goulash soup cooked as a stew, goulash soup Viennese style is made as a thickened brown soup
manufactured.
Pussta soup
Pussta soup is a dark, particularly spicy goulash soup.
preparation
After Franz Maier-Bruck is a Gulyássuppe Wade or Front used by cattle. First, finely chopped onions are roasted golden brown in hot pork fat, dusted with rose paprika and deglazed with beef broth or water. Then beef cubes seasoned with salt, crushed garlic clove, marjoram and caraway seeds are added and steamed until the fat appears clear. Finally, lightly dust with flour and fill up with liquid, add potato cubes and finish cooking. Gulyássoup gets its spiciness from finely chopped peppers; it has to be served very hot.
Individual evidence
- ^ A b c Franz Maier-Bruck : The great Sacher cookbook . Wiener Verlag, 1975, p. 112-113 .
- ↑ gulya - German translation in German - Langenscheidt dictionary Hungarian-German. Retrieved September 22, 2018 .
- ^ Thede Kahl, Peter Mario Kreuter, Christina Vogel: Culinaria balcanica . Frank & Timme GmbH, 2015, ISBN 978-3-7329-0138-8 , pp. 60 ( google.de [accessed on September 22, 2018]).
- ↑ a b c d e BLL - Guideline for the assessment of soups and sauces. Retrieved September 22, 2018 .
- ↑ A gulyásleves. Tanya Farmers Museum, 2020, accessed July 5, 2020 (Hungarian).
- ^ Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 150 .