First and foremost among Hungarian soups comes this one, of which there are many versions, some containing many different kinds of meat, others only one or two; but the principle remains the same, and the two predominant flavours are those of onions and paprika.
I give the simpler recipe for gullash soup and one which is apt to be more popular than that made with beef, pork, mutton and smoked ham.
Shred the onions and cook to a light golden colour in the hot lard. Then add the meat, cut in inch-long pieces, the chopped tomatoes, the shredded pimientos or paprikas, and season with the paprika powder and salt. Simmer very gently for about 45 minutes, then add the hot water gradually, cover the saucepan or casserole and simmer very gently for about 2 hours. Half an hour or so before serving, add the potatoes, peeled and quartered, and about ten minutes before serving add the sliced smoked sausage.