RPCookin
Executive Chef
Maybe if you are like me and can't stand sauerkraut.
I added a generous splash of Pepper cider vinegar at the end.
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Hungarian Goulash Soup
- Thread starter Steve Kroll
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Maybe if you are like me and can't stand sauerkraut.
I added a generous splash of Pepper cider vinegar at the end.
OP
OP
Steve Kroll
Wine Guy
Three reasons, really. First, for the last 20+ years I made this recipe for two people in the house who hated sauerkraut, but would tolerate cabbage. Second, most of the traditional recipes call for cabbage, or sometimes potatoes, or both. My aunt is the one who modified her recipe to use sauerkraut.
Last... I only make a limited amount of sauerkraut every year, so I don't always have a lot of it in the pantry (I won't buy it in the store because the flavor just isn't the same). Cabbage, on the other hand, is usually dirt cheap and available year round.
Andy M.
Certified Pretend Chef
That all makes sense. Thanks for explaining.
I'm going to give this a try. I have almost all the ingredients in house.
I'm going to give this a try. I have almost all the ingredients in house.
Andy M.
Certified Pretend Chef
A question to all who have made this soup.
Did you all use pork or beef????
Did you all use pork or beef????
Kayelle
Chef Extraordinaire
I used beef Andy, but next time I'll use pork shoulder. I think it would be even better with pork.
Andy M.
Certified Pretend Chef
Thanks Kayelle. Did you use beef broth with the beef?
tenspeed
Executive Chef
I used pork loin, because that's what was available in the store I shopped at that day. Next time I think I'll use pork shoulder.
Kayelle
Chef Extraordinaire
I did Andy. Better than Bullion beef flavor to be exact. I also used red wine instead of white.
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RPCookin
Executive Chef
I used beef (chuck roast), but I still used chicken stock (3 cups home made as that was all I had, and one cup Swansons low sodium stock). With all of the other flavorings that go into it, you'd never know what stock I used. I used a dry Spanish white for the wine (and then drank half the bottle while the soup simmered). Chicken stock and white wine may seem wrong with beef, but believe me, it was delicious.
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Kayelle
Chef Extraordinaire
I'd agree with that. The subtle stock flavor would have little difference with the end result.
Andy M.
Certified Pretend Chef
Thanks for responding guys. I'm going to make it with chuck and beef broth. Probably use red wine. If I think about goulash (not this soup) it's made with beef.
Lance Bushrod
Senior Cook
I happen to own this cookbook; got it when I lived in Germany so many years ago. This is the recipe I make but don't make the dumplings. I cook spatzel (dried German product bought at commissary) and serve on the side.
This is authentic but think there are as many recipes as mom's and grandmother's that make it.
I usually use sirloin tips or quality stew meat. Chuck can be hit or miss.
https://vintagecookbooktrials.wordpress.com/2011/01/10/cauldron-goulash-and-galuskas/
This is authentic but think there are as many recipes as mom's and grandmother's that make it.
I usually use sirloin tips or quality stew meat. Chuck can be hit or miss.
https://vintagecookbooktrials.wordpress.com/2011/01/10/cauldron-goulash-and-galuskas/
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OP
OP
Steve Kroll
Wine Guy
That looks pretty authentic. It's surprising to a lot of people that goulash was originally more like a stew.
As to whether to use beef, pork, or something else, it's completely up to the individual. Make it out of whatever you like. Goulash translates to "herdsman", so it could be made with any type of herded animal (I'm not sure pigs are herded, but there ya go). There are many, many variations made by families in eastern Europe.
RPCookin
Executive Chef
It would probably be pretty good with mutton. I may pass this on to my friends in the Bahamas who make dishes with goat regularly (it's listed as mutton on the menu). I think it would be a hit at their restaurant.
So the Sámi version would use reindeer meat.
Andy M.
Certified Pretend Chef
I made this soup tonight using pork and chicken broth. DELICIOUS!!
As it was cooking, SO suggested I should have made a half recipe in case we don't like it. I'm glad I didn't because we both liked it a lot!
Thank you Steve and thank you to your great aunt.
As it was cooking, SO suggested I should have made a half recipe in case we don't like it. I'm glad I didn't because we both liked it a lot!
Thank you Steve and thank you to your great aunt.
Can someone please tell me how much this makes, either servings or volume?
Looking at the amount of liquid (4 cups broth, 1/2 cup wine, 1/4 cup vinager, plus 1/2 cabbage), I'm thinking 1.5 litres? Maybe a generous two litres with the tomatoes, meat & cabbage juices?
I just got a whole pork shoulder at costco, think I'll make this! once the weather cools down a bit, maybe next week. Still summer temps here in BC.
Andy M.
Certified Pretend Chef
I haven't looked at Steve's recipe in a while. I actually make this recipe with 6 cups of broth. That seems to make it a nice hearty soup.
Sounds reasonable, but how much soup does that make?
