Goulash from Yalovichina according to the Austrian recipe. Goulash soup made from meat is considered ideal. Goulash soup with yalovichini and dumplings

You all know what goulash is. This is a thick and succulent brew of meat. And the word “goulash” itself, as if so long ago, has passed down into our culinary culture, the Ugric tradition of marriage. In Ugric it is called "guyash" - meaning "shepherd".

So, when translated into our language, it is not a culinary herb, but the name of a profession. Ale is called that way, because the shepherds and nomads of the ancient Ugric tribes themselves found this grass under the hour of their distant roads along the Magyar steppes. Now goulash soup is the pride of Ugric cuisine and the most popular national herb beyond this region.

How to prepare goulash soup

It’s unlikely that in the minds of our current apartment we will be able to prepare a fresh, authentic, so-called Ugrian-style goulash soup. For this purpose, we would need to light a lot of resources here near the balcony, get a large smoke boiler here and hang it above it.

There would be a problem with the ingredients: even in ancient times, the Magyars prepared goulash, vikorist-dried meat, and prepared the meat in their own special way for long journeys. So, let’s not worry too much about it, but just a simple cauldron and place it on the gas stove, which will definitely fit into the role of steppe wealth. I can tell you that our goulash will turn out not worse, but even better than the Madyar goulash. And in the arsenal of the present lady there is a richly diverse set of products and spices.

It is unlikely that you will find in this national cuisine Strava Sitnisha or Nizh Ugric Goulash Soup. The recipe for yoga, however, is not easy. So if you are going to indulge in goulash for your guests, which, in turn, is entirely suitable for this purpose, then stock up not only on food, but also on terpenes.

We will need:

• 1 carrot;
• 1 bell pepper;
• 3 tomatoes;
• 5 potatoes;
• the clock has a sprout of cloves;
• black peppercorns;
• bay leaf;
• kmin;
• coriander and dates stand under the lid for a little while.

Alright, let's get started:

1. At the bottom of the cauldron we begin to spit out the pork fat. Without lard, replacing it with olive oil is not so important.
2. We are preparing goulash soup from yowl, which you will need 1 kilogram.
3. When the fat or oil begins to click, we put it into a new piece of meat. In Ugorshchina they prepare goulash and pork soup, which is also considered a way out of the traditional recipe.
4. As soon as the meat becomes golden brown, take the fillet (1-2 pieces), cut it into rings and add it to the cauldron. Change the burnt on the stove. Next comes paprika - which is not important after the meat of the warehouse and herbs.
5. Don’t scramble it and put two extra dessert spoons. Goulash is welcome to join us for guest streaming.
6. We stir everything and pour in a bottle of water.
7. Now you need to carefully stew the meat for a year or a little more. The water will boil down, so you need to drain it and refill it whenever needed.
8. Let's take care of the vegetables: they need to be washed, peeled and cut into small cubes. All the vegetables are placed in a cauldron and a little water is added. Usyomu will have to extinguish 20-25 khvilins. After this, the goulash may be ready. I've lost all the traditional seasonings.

Goulash soup with yalovichini and dumplings

You can enhance this herb with another component, dumplings, which are added directly to the goulash soup. Their recipe is very simple.

Preparation

1. The dough is mixed with two eggs, salt and flour and placed unnecessarily in the refrigerator.
2. You can either stick the dumplings onto the crust and quickly cook them, or cook them right before preparing the goulash soup.
3. The dough for the dumplings is hot in the yogurt, we roll them in the flour so that the dumplings do not stick, cut into circles.
4. The skin circle is lightly pressed with your fingers, giving it the shape of a small crust, and added to the goulash soup 10 minutes before cooking.

How to prepare goulash in other countries

The glory of the Ugric national grass has long since died away across borders. And in Russia, the skin of the gentleman prepares goulash in his own way. What can we say about the cuisines of other countries, which brought their own culinary traditions to the goulash recipes? This is something we can take note of.

Austrian goulash soup

Preparation

1. Mince the meat (600-700 grams), dry it with a server and cut it into small pieces.
2. Cut one large head of cibul into rings and coat it in a deep frying pan with pork fat, stirring constantly so that it does not burn, but adds a little golden color.
3. Then sizzle with ground black pepper, pour in one tablespoon of otto (6%) and two tablespoons of water or meat broth.
4. Now you can put in the meat.
5. Rub lemon zest on top, add salt, and press three cloves of chasnik with a crusher.
6. We simmer the meat on a small fire under the lid for about 40 minutes.
7. Sometimes you need to remove the lid and check that the liquid has not evaporated, and, if necessary, add water or broth.
8. Five minutes before the khvilin is ready, add the required amount of water, add two tablespoons of tomato paste, bring to a boil and bring the khvilin to a boil.

You can also add dumplings to the Austrian goulash soup, and add seasonings for a rich taste.

Tyrolean goulash soup

Goulash is prepared differently in one of the regions of Austria – the province of Tyrol. Tyrolean goulash soup also includes sauerkraut. Let's talk about everything in order.

Preparation

1. Approximately the same amount of tsibula is taken for a half kilogram of yalovicini. Few tears can be shed until the whole fish is shredded and dumped into the frying pan.
2. You need to simmer the little bits in the oil with the addition of one tablespoon of sugar powder and one chopped head of the chasnik.
3. As soon as all this cibulno-chasnik mass becomes visible, add the meat and cover the frying pan with a lid.
4. After 5 minutes, add juice and then add 3 tablespoons of tomato paste.
5. It’s time to transfer everything into a saucepan, because the potatoes are coming. 3 - 4 bulbs are added and added before other products.
6. Add water, or else it will be strong, salty and continue to cook.
7. When the potatoes are ready, add one bottle of sauerkraut with brine and spices: pepper, bay leaf, basil. We shake the stove, cover it with a lid, and let it sit for one year until the goulash and cabbage “simmer.”
8. Then you can eat.

Goulash soup cannot be compared to the particularly popular herbs that are regularly prepared in daily public gardens. Regardless of this, it has its own history, special rules of preparation and, of course, its own pancakes.

The historical heritage of Fatherland's goulash soup is found in a similar part of Europe. The first recipes for this herb were found and actively vicorized by the gentlemen here. Over the years, the recipe for goulash soup has undergone changes, but in the classic version, paprika, bell pepper, chasnik and a lot of cibul are present. Meat is used to cook goulash soup - tse yalovichina.

There is a wealth of wisdom for preparing goulash soup, just as cooks have been making vikory for the rest of the century.

According to Pershe, chasnik, before adding the straw, trim the trace and lightly add salt. This way the chasnik will be more noticeable in the dish and will be more aromatic. In a different way Before oiling the tsibul, you can scratch it a little. Apply it to the desired color and prevent it from burning.

How to prepare goulash soup - 15 varieties

The goulash soup prepared for this recipe has a simply crazy aroma and a spicy taste. You can get such a spicy taste in the chili pepper soup.

For those who love spicy herbs, you don’t have to worry about chili peppers these days. Then the soup will be true with the “vognik”.

Ingredients:

• Yalovichina - 400 gr.
• Cybula ripchasta - 300 gr.
• Carrots – 1 pc.
• Chasnik - 6 cloves
• Potatoes - 3 pcs.
• Chili pepper – 1 pc.
• Bell pepper - 2 pcs.
• Tomato – 1 pc.
• Coriander - 5 gr.
• Tomato paste - 1 tbsp. l.
• Paprika – 30 gr.
• Kmin - 30 gr.
• Salt and pepper - for relish

Preparation:

The tsibulya and the clock are clean, miema and very shaky. In a saucepan, heat up the oil well, put the eggplant in it and fry it until golden brown. Then we add spices until the next hour. We mix everything and coat it all at once with just a few pieces of butter.

The meat is washed, dried with a paper towel, cut into medium-sized cubes, added to the pan with a saucepan, stirred thoroughly, covered with a lid and the heat is as low as possible. The meat is gradually released. Extinguish the trace for 45 minutes, stirring occasionally. From now on, add water in small portions to the pan several times so that the meat does not burn.

While the meat is stewing, remove the tomatoes and cut them into medium-sized pieces. Potatoes and carrots are cleaned, washed and cut into medium-sized pieces. After 45 minutes, add tomato paste, tomato and mix everything to the meat. After a couple of minutes, add carrots, potatoes and 2 bottles of hot water to the pan. Everything is mixed again. Now add some salt to the goulash soup and cook until the vegetables are cooked. Then add chili pepper, cut into two parts, and bell pepper, cut into cubes, into the soup. Mix everything again and cook for another 10 minutes. Before serving, the finished soup is decorated with finely chopped herbs.

This herb is wonderful for lovers of kvass. You can cook this soup as much as you want, even if you use canned kvass for this goulash soup.

Ingredients:

• Yalovichina - 700 gr.
• Chervona canned kvasol - 1 jar
• Potatoes - 4 pcs.
• Bell pepper – 3 pcs.
• Carrots – 1 pc.
• Cybula ripchasta - 1 pc.
• Ketchup - 5 tbsp. l.
• Tomato paste - 1 tbsp. l.
• Salt, peppercorns, bay leaf, hot red pepper - for relish

Preparation:

Place the meat in a saucepan, add water and cook for 1 year. Then the cowhide is removed from the pan, cooled and cut into portions. Clean the potatoes and cut them into medium-sized cubes. In a cauldron or saucepan with thick walls, place the chopped meat and potatoes. Pour the strained broth over them, add spices and cook for about 20 minutes.

We clean carrots and carrots for mine. There are three carrots on the third third, and the tsibulya is shaky. Pepper is washed, peeled and cut into cubes. Heat the oil in a frying pan and brush the cibul, carrots and bell peppers on it. Once the vegetable parts have been coated, add kvass to the pan.

In order for the soup to have a special aroma, there is no need to add heat to the kvass. Just add it to the pan.

Mix everything and simmer for about 5 minutes. After this, add ketchup, tomato paste and, if necessary, salt and pepper and a little more quill, stirring gradually.

The finished lubricant is placed in a saucepan with potatoes and meat, stirred, seasoned with a saucepan and cooked for about 20 more. Goulash soup with kvass can be served at the table.

“Bograch” is a popular first choice in the Transcarpathian part of Ukraine. He can generally be called a regular, not only in the kitchens of Transcarpathian gentlemen, but in the professional kitchens of the most fashionable and expensive restaurants.

Ingredients:

• Yalovichina – 1 kg.
• Bacon - 300 gr.
• Cybula ripchasta - 300 gr.
• Paprika – 3 tbsp. l.
• Potatoes - 600 gr.
• Bell pepper – 200 gr.
• Tomatoes – 200 gr.
• Carrots - 2 pcs.
• Watchmaker - 2 heads
• Gostri pepper - ½ pod
• Salt, greens - for relish

Preparation:

Yalovichina is processed and cut into small pieces. Bacon is cut into thin strips. Clean the tsibula, then cut it into quarters of large size. Peel the carrots, pass them on the third third. The chasnik can be cleaned, washed and finely chopped. Pepper is washed, peeled and cut into thin strips. The potatoes are cleaned and cut into cubes. The tomatoes are cut into cubes. The bell pepper is cleaned, the flesh and stems are removed and cut into cubes. The greenery is drying out and shaky.

Place the bacon in a pan with a thick bottom and walls and begin to grease it.

If there is a lot of meat in the bacon, then you can add a little olive oil to the saucepan.

Grease the bacon until it turns golden brown and all the fat has evaporated. Then we add the next one to the pan and brush them regularly, stirring occasionally. When the tsibul crumbs are slightly golden, add carrots to the pan. Everything is carefully mixed and lubricated for 2-3 minutes at a time. After the end of the hour, add paprika to the pan and thoroughly mix everything. Once the paprika spreads evenly over the food, add meat, chasnik, water and hot pepper to the pan. Mix everything again, bring to a boil, cover with a lid and reduce the heat to a minimum. So goulash soup takes about 1 hour 30 minutes.

About 30 minutes before the end of the seasoning, add salt to the pan. When the cooking time is over and the meat is soft, add potatoes, bell pepper, and tomatoes to the pan. Mix everything and simmer until the potatoes are ready. A few minutes before the end of cooking, add half of the prepared greens to the soup. We boil the soup for quite some time and remove it from the heat. Before serving, we decorate the soup with any greenery that is left over. You can still add a spoonful of sour cream. Delicious!

This recipe for goulash soup is definitely familiar to few people. What is special about it is the method of introducing new potatoes.

Ingredients:

• Yalovich heart - ½ pc.
• Potatoes - 600 gr.
• Kvasol struchkova - 250 gr.
• Carrots – 1 pc.
• Cybula ripchasta - 2 pcs.
• Tomato paste - 1 tbsp. l.
• Chasnik, greens, hot pepper, salt, paprika, chalked pepper - for relish

Preparation:

The heart is thoroughly washed, placed in a saucepan, filled with cold water, put on fire, brought to a boil and cooked for 2 years. The finished heart is removed from the water, washed again, cooled and cut into portions. Clean the potatoes, cut them into large cubes, and boil them in salted water until tender. Then add water and mash the potatoes into a puree. We clean carrots and carrots for mine. The carrots are cut into thin strips, and the cibul is shattered. The kvasol is washed and dried. In a thick casserole, oil the cibul until it becomes visible. Then add about 3 more carrots and spread them at once. Then add some kvass and a lubricant of quills. Finally, add tomato paste and black pepper. Mix everything again and spread 5 quilins. Then pour 2 liters into the saucepan. water, bring the saucepan to a boil and cook 5 quilins.

After the end of the required hour, add the heart to the saucepan and gradually add one tablespoon of goulash and potato puree to the soup.

After adding the puree, boil the soup for about 5 minutes, and then add new herbs, additional spices and spices. Mix everything and cook for another 10 minutes at once. Goulash soup is ready!

Do not be surprised by those that goulash soup is a herb with history and began to be prepared at the beginning of the last century, today’s gentlemen adapted this herb for themselves. You can cook it with the help of modern gadgets, and with the help of a multicooker.

Ingredients:

• M'yakush yalovichini - 700 gr.
• Cybula ripchasta - 300 gr.
• Potatoes - 400 gr.
• Tomatoes – 300 gr.
• Bell pepper – 200 gr.
• Chasnik – 30 gr.
• Tomato paste - 80 gr.
• Paprika melena (licorice) - 7 gr.
• Oliya - 40 ml.
• Water - 1.5 l.
• Strength behind the relish

Preparation:

The meat is washed and cut into portioned pieces. Give me tomatoes. We clean and wash the potatoes. Tomatoes and potatoes are cut into large cubes. The clock is clean, we will give you more details. Skip the bell pepper, add the salt and cut into medium-sized cubes. The cibul is cut into slices.

Pour olive oil into the multicooker bowl, set the “Multi-cooker” mode, select the “Speka” program, type the product “Vegetables” and cook for 15 minutes. We press “Start”. By stretching 5 hvilins the oil can be warmed up. After this, add the cibul into the bowl, and 2 minutes before the end of the program add licorice, paprika and mix everything.

Now add meat, potatoes, tomatoes, peppers, chasnik, tomato paste, salt and water into the multicooker bowl. Mix everything, cover with a lid, set the “Pressure Cooker” mode, the “Soup” program, the “Meat” product type and cook for 30 minutes. After the program is completed, the goulash soup is ready. Serve a little bit of bread and sour cream to the table.

Austrian-style goulash soup is a herb that can be enjoyed in many restaurants in central Europe, but rarely prepared at home. This is due to the fact that little of the gentleman knows the recipe, the descriptions below.

Ingredients:

• Yalovichina - 700 gr.
• Paprika - 2 pcs.
• Chili pepper – 1 pc.
• Potatoes - 3 pcs.
• Cybula ripchasta - 2 pcs.
• Chasnik - 5 cloves
• Chervone wine – 100 gr.
• Tomato – 1 pc.
• Boroshno - 3 tbsp. l.
• Red chalk pepper – 1 tbsp. l.
• Sil - 1 tbsp. l.
• Kmin - 1 tbsp. l.

Preparation:

The meat is mixed and cut into medium-sized cubes. In a small bowl, it is mixed with goodness. We wet the skin of the piece of meat while preparing the sumish, and then brush it in a frying pan on oil. Once the meat is covered with a golden crust, transfer it to a saucepan, cover with two liters of water and put on fire. The potatoes are cleaned, washed and cut into cubes.

While the meat is cooking, the cibul is cleaned, washed and very shaky. The paprika is mixed and cut into small pieces. Then we coat the paprika and cybul on olive oil with a length of several quills. The finished lubricant is added to the soup. Then we clean the clock and add details. Chili peppers are mixed, dried and cut into thin strips. Grease the chili chasnik in a frying pan with a few pieces of chicken, then add chopped tomatoes and wine to them. Lubricate everything at once for about 10-15 minutes, stirring regularly. After the end of the hour, the lubricant is added to the soup. There we add a spoonful of potatoes. We cook 30 khvilins at once. After 30 minutes, the soup is fully cooked, and the meat must be boiled.

Ingredients:

• Chicken breast - 1 pc.
• Oliya - 40 gr.
• Salt and pepper - for relish
• Cybula ripchasta - 1 pc.
• Carrots – 1 pc.
• Tomato sauce - 1 bottle
• Sour cream - 0.5 bottles
• Okrip - 1.5 bottles
• Boroshno - 2 tbsp. l.

Preparation:

The chicken fillet is removed and cut into portions. We clean carrots and carrots for mine. The tsibulya is very shaky, and the carrots are three on the great third.

We coat the chicken in a frying pan with olive oil. When you are ready to change the color and you are ready, add the carrots and broccoli. We coat the products at once, gradually stirring until the carrots become soft. Then add the beans, salt and sauce to the pan. To prepare the sauce in a small container, mix sour cream and tomato sauce.

Once all the ingredients are combined, mix them and let them simmer for 20 minutes. For example, before cooking the goulash, you can add a bay leaf. Delicious!

Tyrolean goulash soup is distinguished by its spiciness and richness. For this very reason, such a herb is a wonderful choice as an appetizer accompanied by alcoholic beverages.

Ingredients:

• Yalovichina - 500 gr.
• Cybula ripchasta - 4 pcs.
• Watchmaker - 1 head
• Zukor - 1 tbsp. l.
• Homemade adjika - 3 tbsp. l.
• Tomato ketchup - 2 tbsp. l.
• Potatoes - 2 pcs.
• Sauerkraut - ½ bottle
• Lemon - ½ pc.
• Roslinna oliya - 2 tbsp. l.
• Basil, dry crepe, hops-suneli, peppercorns, bay leaf - for relish

Preparation:

The cybul is cleaned, washed, cut into slices and sprinkled with zukr. Then we coat it a little in the frying pan. Next, we add to the next detail the hour book and spread about 3 hours at a time. After finishing 3 pieces of chicken, add the veal, cut into strips, into the frying pan. Mix everything again and simmer for about 10 minutes. Then add ketchup and adjika to the frying pan, stir and simmer another 10 khvilins.

Then place the entire pan in a deep saucepan. There we add diced potatoes, hot water and spices. After about 10 minutes, cook the goulash soup in a saucepan, add sauerkraut and cook for 2 years. Finally add half a lemon to the marinade.

Goulash soup with bread - velma unforgettable food. Most often it is prepared in all restaurants and cafes, however, preparing it at home does not present any problems.

Ingredients:

• Yalovichina - 500 gr.
• Potatoes - 5 pcs.
• Cybula ripchasta - 1 pc.
• Boroshno wheat - 3 tbsp. l.
• Oliya vershkove - 50 gr.
• Chasnik - 5 cloves
• Kmin, savory, salt, pepper, fresh herbs - for relish

Preparation:

Pour 1.5 liters into a saucepan. water, salt and put on fire. Place the yavychka in the water and boil it until ready. Once it is ready, remove it, cool it and cut it into small straight pieces. Carefully cut the top part of a loaf of bread and remove the pulp. Dry the bowl of bread that has come out in the oven. The tsibul and the clock are cleaned and washed. The tsibul is cut into slices, and the chasnik is simply trimmed. Clean the potatoes and cut them into medium-sized cubes. Next, grease their traces in a frying pan with a top of oil. After about 3 minutes of greasing, add the cowhide to the frying pan, mix everything and grease it all at once, and the cybul will turn golden color. When the tsibul turns golden, add borosh and a little bit of cowhide broth to the frying pan. We mix everything again and coat it with a couple more khvilins.

The broth, which is the highest after boiling the meat, is put on the boil and added to the new potatoes. When the potatoes are almost ready, add the entire frying pan to the broth and cook everything until the potatoes are ready. Finally, add the spices to the saucepan. Goulash soup is ready. Now let the little bits cool and carefully pour into the bread bowl. Before serving, we decorate the grass with greenery.

German goulash soup is a must for the storage of red dry wine. It means that the taste of the wine will be there, even if it’s not rich at all, but will still be present in the finished look.

Ingredients:

• M'yakush yalovichini - 400 gr.
• Cybula ripchasta - 3 pcs.
• Bell pepper - 2 pcs.
• Potatoes - 600 gr.
• Oliya melted - 4 tbsp. l.
• Chervone dry wine - 1 bottle
• Red chalk pepper, salt, black chalk pepper - for relish

Preparation:

We wash the yowl, dry it and cut it into medium-sized cubes. Potatoes and cabbage are compatible with mine. Potatoes are cut into cubes, and cibul - into slices. The bell pepper is removed, peeled from the flesh and stems and cut into straight cutlets. The skin ingredient is placed in a nearby plate.

Place the melted oil and meat in a deep saucepan. Coat the meat until golden brown. When you show up, we add cibul and bell pepper to the pan. Lubricate everything at once for about 10 minutes, stirring regularly. Then pour wine into the pan, cover with a lid and simmer the meat and vegetables for 30 minutes.

While the meat is stewing, coat the potatoes with melted butter in a frying pan on both sides. When the vegetables are covered with a golden crust, the potatoes will fall into a clean surrounding area.

When 30 minutes have passed after stewing the meat with wine, add greased potatoes, salt, pepper and water to the meat. Bring everything to a boil and let the goulash soup cook for about 15 minutes. The dish is ready.

For the rich, the word “chepetki” is considered absolutely unknown and unreasonable. It is immediately clear that dumplings are called caps in the regions of central Europe.

Ingredients:

• Yalovichina – 1 kg.
• Bell pepper - 2 pcs.
• Cybula ripchasta - 2 pcs.
• Potatoes - 5 pcs.
• Cherry tomato - 250 gr.
• Roslinna oliya - 50 gr.
• Bay leaf, salt, pepper, rosemary, oregano, coriander, sweet pepper - for relish
• Chicken egg - 1 pc.
• Boroshno - 120 gr.

Preparation:

Meat the yalovic, cut it into portions and coat it in a cauldron with olive oil. While the meat is cooking, let's start with the vegetables. Cybula and potatoes are cleaned and washed. The potatoes are cut into medium-sized cubes, and the cibul into slices. Bell peppers, cleaned and cut into cubes. The tomatoes are cut into two parts.

Once the meat is ready, add some red pepper and pepper. Mix everything, lightly grease it and fill it with two liters of water. Now the cauldron with meat and vegetables is covered with a lid, and everything is extinguished at once for 1 year on fire. After this, add potatoes and 1 liter of water to the cauldron. Now cook the goulash soup under the lid for another 25 minutes. After 25 khvilins, add tomatoes, salt, spices and bay leaves to the cauldron and cook another 15 khvilins.

While the meat is stewing, let's get down to preparing the caps. For this, in a small container, mix well, add eggs and salt. Once the dough is removed, it is rolled into a bag, which is then wrapped in grub and placed in the refrigerator for 15 minutes. Once the dough is ready, and the goulash soup is ready, the dough is poured into the cowbass, which is then divided into small pieces and put into the goulash soup. After 10 minutes, after the caplets appear in the soup, the herb is ready. Yogo can be cooled and served.

Please note that goulash soup is a dish that is prepared exclusively from Yalovichina. However, today's cooking has recipes for goulash soup, which contains pork. It is clear that the relish of such a herb, despite the fact that the other ingredients in its composition are traditional, still tastes like goulash soup with veal.

Ingredients:

• Pork - 800 gr.
• Bell pepper - 2 pcs.
• Tomato – 2 pcs.
• Potatoes - 500 gr.
• Cybula ripchasta - 1 pc.
• Chasnik - 2 cloves
• Licorice paprika – 1 tbsp. l.
• Kmin - ½ tsp.
• Salt and pepper - for relish

Preparation:

On the olive oil in a thick saucepan, coat the entire clock. Lubricate the trace for more than 10 - 15 seconds. Then until the next day we add the detailed number. Once the tsibul is lightly greased, add the cut meat into cubes into the pan. Grease everything at once until the meat changes color and becomes whiter. When it’s ready, add water to the saucepan to cover the meat and paprika. Mix everything, bring to a boil, cover with a lid and let it simmer for 15 minutes. After adding the diced tomatoes to the meat, bring the goulash soup to a boil and simmer for 20 minutes under the lid. After this add potatoes and sweet pepper to the pan. Mix everything carefully, bring to a boil and cook until the potatoes are cooked. Finally, add cumin, salt and pepper to the soup for relish.

Such a rich and aromatic herb is like a sweet goulash soup that definitely won’t deprive anyone. This can easily become a food ration for both people who eat meat and those who love all meat products, supplemented with vegetable herbs.

Ingredients:

• Bell pepper - 2 pcs.
• Tomatoes – 300 gr.
• Tomato paste - 1 tbsp. l.
• Potatoes - 4 pcs.
• Carrots – 1 pc.
• Cybula ripchasta - 1 pc.
• Chasnik - 4 cloves
• Licorice paprika – 1 tbsp. l.
• Kmin - 0.5 tsp.
• Roslinna oliya - 30 gr.
• Greens - for relish

Preparation:

The potatoes are cleaned, washed and cut into cubes. Fill a saucepan with 2.5 liters. water, set the fire and bring the water to a boil. Place the potatoes in boiling water and cook for about 15-20 pieces. Tomatoes are removed, peeled and cut into cubes.

To make it easier to peel them, scald them with dill, and then immerse them in cold water. After these manipulations there will be no problems with skin removal.

We clean carrots and carrots for mine. We remove the sweet pepper and clean it with water. The cybul, carrots and peppers are cut into strips.

Pour the vegetable oil into the frying pan, heat it up and spread 2-3 pieces of butter onto the carrots. Then add peppers and tomatoes to the pan and simmer 2-3 more vegetables at once, stirring regularly. After this, add tomato paste to the vegetables and simmer 1 more chicken on fire. Place the finished grease in a saucepan with potatoes, add all the spices and salt and cook 5 pieces of bread at once. The clock is clean, bright and very shaky. My greens are dried and finely chopped. Finally, the broth is added to the goulash soup and herbs and boiled all at once for another 2-3 minutes, after which the pan can be removed from the fire. Song goulash soup is ready!

This herb is a native of Mediterranean cuisine. For this preparation, you can use a wide variety of seafood.

Ingredients:

• Sea fish fillet – 300 gr.
• Seafood cocktail - 500 gr.
• Cybula ripchasta - 150 gr.
• Rice – 100 gr.
• Chasnik - 3 cloves
• Roslinna oil, salt, pepper - for relish

Preparation:

The fish fillet is cut into cubes. The rice is boiled until completely cooked, washed and cooled. The tsibulya is clean, miema and very shaky. In a saucepan on the oil, we coat the cibul. When the little bits are golden, add to the next fish and brush them for 5 lengths at a time, stirring regularly. After this we add 2.5 liters to the frying pan. drive When the goulash soup boils, add seafood, salt, pepper and cook for about 2 - 3 minutes at a time. Then add steamed rice to the soup, and after 3 minutes of passing through the unpressed dish. Delicious!

Zucchini is an extremely popular vegetable, which in the warmer months is sold almost every day and at very affordable prices. It’s completely natural that there are recipes for preparing such a herb, like goulash soup with vegetables.

Ingredients:

• Chicken stegenets - 1 pc.
• Bell pepper – 2 pcs.
• Tomato – 3 pcs.
• Carrots - 2 pcs.
• Cybula ripchasta - 1 pc.
• Zucchini - 500 gr.
• Potatoes – 1 kg.
• Strength behind the relish

Preparation:

The zucchini is cleaned, washed and cut into small cubes. We clean carrots and carrots for mine. There are three carrots on the third third, and the tsibulya is shaky. Pepper is washed, cleaned and cut into strips. The tomatoes are mixed and cut into pieces. We remove the skin from the stegent and divide it into several pieces. Clean the potatoes and cut them into strips.

Pour oil into the multicooker bowl, select the “Specha” mode and set the hour to 15 minutes. As soon as the multicooker heats up, add the zucchini to it and brush it from all sides for 7 lengths. After the end of the hour, add carrots, zucchini and pepper to the multicooker bowl. Mix everything and lubricate it 4 times at a time. Next, add the tomatoes to the multicooker bowl and extinguish 4 more vegetables. After the end of the hour before the vegetables, add salt, hot water and potatoes. In the multicooker, select the “Soup” mode, close the lid and set the timer for 1 year. After the end of the hour, the goulash soup is ready. Before serving, you can decorate the yogurt with greenery.

Today I want to give you a recipe for simply amazing Austrian goulash. Having appeared in Ugorshchina, it quickly became popular throughout the world, so it’s so easy to prepare goulash, and the taste is amazing. We have prepared something like this for you to live in Austria. Get started!

Ingredients:

• tsibulya - 900 grams;
• melted butter - 3 tablespoons;
• yalovichini pulp – 1200 grams;
• melena paprika – 3 tablespoons;
• Gostri red pepper – 1/2 teaspoon;
• 5% value – 1.5 tablespoons;
• meat broth – 1 liter;
• salt - 2 teaspoons;
• black pepper – 1 teaspoon;
• Melenium kmin - 0.5 teaspoon;
• marjoram – 1 teaspoon;
• tomato paste – 50 grams;
• chasnik – 2 cloves.

Marvelous Austrian goulash. Pokrokov preparation

1. Let's take a cibul. Clean, mix and cut into cubes. So that during the hour of work the eyes do not tear up from the tsibule, you should remove the dry tail. Or before preparing the cob, put the cibul in the refrigerator.
2. Take a casserole dish with a heavy bottom. Place the olive oil, boil the mixture and, stirring occasionally, fry until golden brown.
3. Now let's prepare the meat. We need cowhide. It is important to choose the right meat, because the taste of the finished herb will be stale. Show respect for the color first. The fresh cowhide is infused with red color, and the fat is tender white. It is the responsibility of the meat to smell good, not to give off any odors. Once all the points have been finished, a side of meat has been purchased - the finished masterpiece has been minced!
4. Yalovichin needs to be washed and dried with a paper towel. Cut the cubes into cubes, approximately 3 cm on each side. Twist the bottom so that it comes out neatly.
5. Add paprika and host pepper to the tsibul. Pour some of the broth into the mixture.
6. Mix well and add the meat. Stir again.
7. Now you need to add salt and black pepper, add one quarter of a teaspoon of cumin, add a teaspoon of marjoram, add a little more to the broth and mix well.
8. Stew the meat for two years, adding 15 minutes of chicken broth to the skin. After repeating or two years, when the meat becomes soft, pour in the broth; if there is any leftover, add tomato paste and add more seasoning. The chasnik can be rubbed with a fine grater, it can be chopped with a knife, or it can be quickened with a chasnik.
9. Stir and pour until the goulash takes 10 minutes.
10. Now add another teaspoon of marjoram, another quarter teaspoon and half a teaspoon of ground black pepper.
11. Our amazing goulash is Austrian and ready.
12. Serve this dish either in portioned bowls or in one large dish.
13. As a side dish you can add pickled vegetables and bread crusts.

The goulash comes out incredibly juicy, rich and spicy, with a lot of spices that you can cook. Invite your loved ones, cook with them and share the recipe for making Austrian goulash with your friends. And go to Duzhe with pleasure. We still have a lot of great recipes! Delicious!

You all know what goulash is. This is a thick and succulent brew of meat. And the word “goulash” itself, as if so long ago, has passed down into our culinary culture, the Ugric tradition of marriage. In Ugric it is called "guyash" - meaning "shepherd".

So, when translated into our language, it is not a culinary herb, but the name of a profession. Ale is called that way, because the shepherds and nomads of the ancient Ugric tribes themselves found this grass under the hour of their distant roads along the Magyar steppes. Now goulash soup is the pride of Ugric cuisine and the most popular national herb beyond this region.

How to prepare goulash soup

It’s unlikely that in the minds of our current apartment we will be able to prepare a fresh, authentic, so-called Ugrian-style goulash soup. For this purpose, we would need to light a lot of resources here near the balcony, get a large smoke boiler here and hang it above it.

There would be a problem with the ingredients: even in ancient times, the Magyars prepared goulash, vikorist-dried meat, and prepared the meat in their own special way for long journeys. So, let’s not worry too much about it, but just a simple cauldron and place it on the gas stove, which will definitely fit into the role of steppe wealth. I can tell you that our goulash will turn out not worse, but even better than the Madyar goulash. And in the arsenal of the present lady there is a richly diverse set of products and spices.

It is unlikely that you will find in this national cuisine Strava Sitnisha or Nizh Ugric Goulash Soup. The recipe for yoga, however, is not easy. So if you are going to indulge in goulash for your guests, which, in turn, is entirely suitable for this purpose, then stock up not only on food, but also on terpenes.

We will need:

• 1 carrot;
• 1 bell pepper;
• 3 tomatoes;
• 5 potatoes;
• the clock has a sprout of cloves;
• black peppercorns;
• bay leaf;
• kmin;
• coriander and dates stand under the lid for a little while.

Alright, let's get started:

1. At the bottom of the cauldron we begin to spit out the pork fat. Without lard, replacing it with olive oil is not so important.
2. We are preparing goulash soup from yowl, which you will need 1 kilogram.
3. When the fat or oil begins to click, we put it into a new piece of meat. In Ugorshchina they prepare goulash and pork soup, which is also considered a way out of the traditional recipe.
4. As soon as the meat becomes golden brown, take the fillet (1-2 pieces), cut it into rings and add it to the cauldron. Change the burnt on the stove. Next comes paprika - which is not important after the meat of the warehouse and herbs.
5. Don’t scramble it and put two extra dessert spoons. Goulash is welcome to join us for guest streaming.
6. We stir everything and pour in a bottle of water.
7. Now you need to carefully stew the meat for a year or a little more. The water will boil down, so you need to drain it and refill it whenever needed.
8. Let's take care of the vegetables: they need to be washed, peeled and cut into small cubes. All the vegetables are placed in a cauldron and a little water is added. Usyomu will have to extinguish 20-25 khvilins. After this, the goulash may be ready. I've lost all the traditional seasonings.

Goulash soup with yalovichini and dumplings

You can enhance this herb with another component, dumplings, which are added directly to the goulash soup. Their recipe is very simple.

Preparation

1. The dough is mixed with two eggs, salt and flour and placed unnecessarily in the refrigerator.
2. You can either stick the dumplings onto the crust and quickly cook them, or cook them right before preparing the goulash soup.
3. The dough for the dumplings is hot in the yogurt, we roll them in the flour so that the dumplings do not stick, cut into circles.
4. The skin circle is lightly pressed with your fingers, giving it the shape of a small crust, and added to the goulash soup 10 minutes before cooking.

How to prepare goulash in other countries

The glory of the Ugric national grass has long since died away across borders. And in Russia, the skin of the gentleman prepares goulash in his own way. What can we say about the cuisines of other countries, which brought their own culinary traditions to the goulash recipes? This is something we can take note of.

Austrian goulash soup

Preparation

1. Mince the meat (600-700 grams), dry it with a server and cut it into small pieces.
2. Cut one large head of cibul into rings and coat it in a deep frying pan with pork fat, stirring constantly so that it does not burn, but adds a little golden color.
3. Then sizzle with ground black pepper, pour in one tablespoon of otto (6%) and two tablespoons of water or meat broth.
4. Now you can put in the meat.
5. Rub lemon zest on top, add salt, and press three cloves of chasnik with a crusher.
6. We simmer the meat on a small fire under the lid for about 40 minutes.
7. Sometimes you need to remove the lid and check that the liquid has not evaporated, and, if necessary, add water or broth.
8. Five minutes before the khvilin is ready, add the required amount of water, add two tablespoons of tomato paste, bring to a boil and bring the khvilin to a boil.

You can also add dumplings to the Austrian goulash soup, and add seasonings for a rich taste.

Tyrolean goulash soup

Goulash is prepared differently in one of the regions of Austria – the province of Tyrol. Tyrolean goulash soup also includes sauerkraut. Let's talk about everything in order.

Preparation

1. Approximately the same amount of tsibula is taken for a half kilogram of yalovicini. Few tears can be shed until the whole fish is shredded and dumped into the frying pan.
2. You need to simmer the little bits in the oil with the addition of one tablespoon of sugar powder and one chopped head of the chasnik.
3. As soon as all this cibulno-chasnik mass becomes visible, add the meat and cover the frying pan with a lid.
4. After 5 minutes, add juice and then add 3 tablespoons of tomato paste.
5. It’s time to transfer everything into a saucepan, because the potatoes are coming. 3 - 4 bulbs are added and added before other products.
6. Add water, or else it will be strong, salty and continue to cook.
7. When the potatoes are ready, add one bottle of sauerkraut with brine and spices: pepper, bay leaf, basil. We shake the stove, cover it with a lid, and let it sit for one year until the goulash and cabbage “simmer.”
8. Then you can eat.