15 Dec
goulash : Goulash soup

goulash : Goulash soup

Okay, this is a great dish for the weekend.  It’s cold outside and this will warm you up on a cold snowy day and it’s not to hard to make.

Where is  SZEGED ?    You may ask .?    Well it is right here map showing the location of Szeged



Called Gulasch in German, guláš in Czech, and gulasz in Polish, it is great comfort food, not to mention the ideal beer grub.

Traditional Hungarian goulash (Gulyásleves).

It originated in the Middle Ages in the Hungarian plains as shepherd food. Originally, it was a simple soup with roasted meat and onions but no peppers. The Hungarian gulyás of today is a spicy soup, cooked and served in a kettle with various additions such as potatoes, beans or small dumplings. The Hungarian goulash is thin, compared to its Austrian/Czech/German descendant, and tastes light as there is no roux (thickening) in the sauce.





Originally this  called  for 2 1/2 lb of pork shoulder,      But !!!!  upon going to the store….Alas.. there was no pork shoulder to be had …SOOO …………..      I used country ribs.

I do believe it will be the first choice on this recipe .    They came out so tender and just melted in your mouth.

Extra virgin olive oil

2.5 lb pork country ribs – trim fat and cut into 1 ” cubes

2 large onions – sliced

3 large cloves garlic – smashed and minced

3 strips smoked bacon – cut into 1/2″ pieces

4 cups chicken stock – use the bullion if you have to

1/4 cup sweet  Szeged Paprika

1 Tbsp hot Szeged Paprika – use real Paprika not the red dust in the jar from the grocery

Product Details


What’s the Difference? Paprika
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Hot, sweet, smoked, plain, Hungarian, Spanish – what are the differences between types of paprika? Paprika is a powder made from grinding the pods of various kinds of Capsicum annuum peppers. Used for flavor and color, it is the fourth most consumed spice in the world and often appears in spice mixes (like the bahārāt we posted earlier this week), rubs, marinades, stews, chilis, and as a garnish. Depending on the variety of pepper and how it is processed, the color can range from bright red to brown and the flavor from mild to spicy. Therefore, it is helpful to know the distinct qualities that each type of paprika can bring to a dish.• “Regular” or “plain” paprika

Most of the paprika sold in grocery stores is simply labeled “paprika.” Its origins may be Hungarian, Californian, or South American, and it is sometimes mixed with other chiles like cayenne. This paprika tends to be neither sweet nor hot and is a suitable garnish for things like deviled eggs or wherever you want some color.

Hungarian paprika

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Paprika is considered the national spice of Hungary and it appears in the country’s most celebrated dish, goulash. Hungarian paprika is made from peppers that are harvested and then sorted, toasted, and blended to create different varieties. All Hungarian paprikas have some degree of rich, sweet red pepper flavor, but they range in pungency and heat. The eight grades of Hungarian paprika are különleges (“special quality”; mild and most vibrant red), csípősmentes csemege (delicate and mild), csemege paprika (similar to the previous but more pungent), csípős csemege (even more pungent), édesnemes (“noble sweet”; slightly pungent and bright red), félédes (semi-sweet with medium pungency), rózsa (mildly pungent and pale red), and erős (hottest and light brown to orange). In the US, what is marketed as Hungarian sweet paprika is usually the édesnemes variety.• Spanish paprika or pimentón


Although generally less intense that Hungarian paprika, Spanish paprika can range from dulce (sweet and mild) to agridulce (bittersweet and medium hot) to picante (hot), depending on the type of peppers used (round or long), whether the seeds are removed, and how they are processed. In Spain’s La Vera region, farmers harvest and dry the chiles over wood fires, creating smoked paprika or pimentón de La Vera. Smoked paprika should be used in paella and dishes where you want a deep, woodsy flavor.If you have a recipe that calls for paprika without specifying which kind, you can usually get by with using Hungarian sweet paprika. But also consider what type of color, sweetness, pungency, or heat you’d like to add and experiment

3 bay leaves

Franks sauerkraut -( 1)   24 oz and   ( 1 )   14 oz  can – drained   ( no plastic bag you can taste the plastic)

1 tbsp red wine vinegar

salt / pepper

1 tsp caraway seeds

Sour cream

Rye Bread

I used my Dutch oven for this . If you don’t have one you should get one  it is a very versatile pot and will be used for all sort of dishes.  The black camp kind for about $25 or le creuset for about $210 ( I got mine at the thrift store for $5 …….  had to buy it,  OH YEAH  )

Heat a splash of olive oil in dutch oven and brown pork cubes on all sides.   High heat,  work in small batches,   remove pork to a plate and keep on the side .  Add more oil as needed.

Another splash of oil and add onions ,  garlic,  and bacon stirring until bacon is slightly cooked but not crisp.

Add paprika and caraway seeds and  stir or 1 min.

Add pork ,  chicken stock ,  and bay leaves.

Bring to a boil on high heat ,  then reduce to  low heat and simmer for 45 min.

Add sauerkraut and vinegar and simmer for 20 min.

Ladle     into bowls and  add a dollop of sour cream and have plenty of rye bread to sop up gravy

Eat and Enjoy !



  1. Bill December 15, 2013 at 6:54 pm #

    Sounds great! Gonna put this on the short list to try this week!

  2. Persnickety February 8, 2014 at 1:49 am #

    A great recipe I can’t wait to try out. I love Goulash and those adventurous enough to try it! I wish more would.

    I came up with my own version of a Hungarian Goulash. While different from your own, I think mine is a unique take on the dish. I’m new to the Food Blog scene and would love some feedback from a pro like you. Check out my recipe if have time.

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