Gulyásleves (gulyás is herdsman, leves is soup in Hungarian), is a Hungarian soup, made of beef, vegetables, ground paprika and other spices. It originates from a dish cooked by the cattlemen.These Hungarian cowboys often camped out with their cattle days away from populated areas, so they had to make their food from ingredients they could carry with themselves, and this food had to be cooked in the one available portable cauldron (called bogrács) over an open fire.
The original dish called bográcsgulyás was a stew, not a soup. Traditional Hungarian bográcsgulyás (cauldron gulyás) is often still cooked outdoors over an open fire in a cauldron, a Hungarian style "Barbecue". Later on when the dish left the peasant cuisines and became popular even in the town, it started to be cooked more like a soup. Nowadays the dish served in the Hungarian restaurants is a soup, but the locals cook the dish called gulyás as a stew and gulyásleves (leves means soup) like a soup.
There are different variations of the recipe. The meat is beef, but often mixed meats are used (e.g. beef, pork and mutton/lamb). Tomatoes, carrots and fresh peppers (often hot chilies) are also added. Onions, paprika and caraway seeds provide its flavour. Cubed potatoes or pasta squares are typically added to this spicy soup. This dish is not to be confused with other dishes called "pörkölt" or "paprikás". (From Wikipedia knowledge)
-some about 500 gr pieces of beef
-1-2 onions,1-2 tomatoes, 1-2 carrots, 2-3 green and red peppers, 1-2 chilies, 2-3 potatoes (all chopped in cubes shape), peas, green beans
-salt, pepper, cumin, paprika, bay leaves
-1-2 tbs thick sour cream(optional)
-a good bounch of greens(parsley, dill, thyme and lovage)
Saute the beef in oil (about 2-3 tbs) till browned then add spices, the onion and tomatoes. Cover with a half a glass of red wine(or beer) and water. Cook till beef is almost softend. If necessary, you must add an extra amount of water or some beef broth. Add vegetables and simmer again. In the end, add the cream and chopped greens.
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Ciorbita de vacuta
-aprox. 500 gr carne de vita, bucatele
-1-2 cepe, 1-2 rosii, 1-2 morcovi, 2-3 ardei rosi si verzi, 1-2 ardei iuti, 2-3 cartofi( toate taiate cuburi), mazare, fasole verde
-sare, piper, chimin, boia, frunze de dafin
-1-2 l-ri smintina groasa si acrisoara (optional)
-o legatura buna de verdeata(marar, patrunjel, leustean si cimbru)
Soteaza carnea in 2-3 l-ri ulei de masline pina devine aurie apoi adauga condimentele, ceapa si rosiile. Acopera cu 1/2 pahar de vin rosu(sau bere) si apa. Fierbe pina carnea e aproape gata. Daca e nevoie trebuie sa mai adaugi apa sau supa de vacuta(legume), apoi adauga legumele. Fierbe din nou totul apoi, cind e gata, adauga smintina si verdeata.
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