Goulash Soup—Hungarian

Preparation info

  • 4–6

    • Difficulty


    • Ready in

      3 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 oz. dripping
  • 1 onion
  • 1 carrot


Melt the fat in a deep pan and fry the sliced onion, carrot and parsnip until they begin to brown. Add the meat in ½ in. cubes, the paprika, the tomato roughly cut up, the bacon rinds and caraway seeds. Heat gently, stirring for a few minutes. Add the water and a pinch of salt and bring very slowly to