Classic Hungarian Goulash Soup (Gulyásleves)

1.In a large, heavy-bottomed pot or Dutch oven, heat the lard or oil over medium heat. Add the chopped onions and sauté slowly until they are translucent and very soft, about 10-12 minutes. Do not brown them.

2.Remove the pot from the heat entirely. This is crucial to prevent the paprika from burning. Stir in the sweet paprika, smoked paprika, marjoram, and crushed caraway seeds. Stir constantly for about 30 seconds until fragrant.

3.Return the pot to low heat. Add the cubed beef and stir well to coat the meat thoroughly with the paprika-onion mixture. Cook for 5 minutes until the meat is lightly sealed.

4.Add the minced garlic, chopped tomato, and chopped green pepper. Stir and cook for another 5 minutes.

5.Pour in the beef broth (or water) until the meat is fully submerged. Season generously with salt and pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 1.5 to 2 hours, or until the beef is very tender.

6.While the beef is simmering, prepare the Csipetke (if using): In a small bowl, whisk the egg with a pinch of salt. Gradually add the flour, mixing with a fork until a very stiff, shaggy dough forms. Do not overmix.

7.After the beef is tender, add the carrots and parsnips (if using) to the soup. Continue simmering, covered, for 10 minutes.

8.Add the cubed potatoes. Continue simmering for another 10 minutes.

9.Increase the heat slightly to maintain a gentle boil. Take small pinches of the Csipetke dough (about the size of a small pea) and drop them directly into the boiling soup. They will cook quickly.

10.Once all the Csipetke have been added, cook for 3-5 minutes until they float to the surface. Taste the soup and adjust salt and pepper as needed. The final consistency should be a rich, flavorful broth with tender meat and vegetables.

11.Serve hot, traditionally garnished with a dollop of sour cream (tejföl) on the side, if desired.