Gulyásleves

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.