Goulash Soup—Hungarian

Cooking time—3 hr.


  • 1 oz. dripping
  • 1 onion
  • 1 carrot
  • 1 small parsnip
  • 8 oz. meat (shin of beef)
  • 1 teasp. paprika
  • 1 tomato
  • a few bacon rinds
  • ¼ teasp. caraway seeds
  • pt. water
  • salt and pepper
  • 2 potatoes
  • ¼ pt. sour milk or yoghourt


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 simmering point. Simmer for 2 hr. Dice the potatoes and add them to the soup; continue simmering for another hour. Remove the bacon rinds. Season soup to taste and stir in the sour milk or yoghourt.