I. Some housewives start with small pieces of smoked bacon instead of lard.
It is possible to omit the tomato and green peppers and instead add a ready-made lecsó during the last 5 minutes.
There are many variations even on the basic ingredients. Some people use different types of meat, including pork, veal and sausages. Some add other vegetables like carrots, green beans, kohlrabi, etc.
As far as the spicing is concerned, some cooks add a small amount of black pepper in addition to paprika; others add marjoram or bay leaf; some use a little more onion and no garlic at all. Particularly in the southern section of Hungary, fresh or dried cherry peppers are added, which puts the crown on this glorious soup for the Hungarians. For a non-Hungarian, in this case, the crown is white-hot.
II. Palóc Soup: The city cousin, a creation of
III. Pörkölt: This stew was born out of the same love affair. If you eliminate most of the liquid and cook meat down to its fat you get pörkölt. You should end up with about
If you are able to get wild boar meat, make a pörkölt with it. Only use a young animal, so you don’t have to marinate the meat.
IV. Beer Gulyás: Make the same way as Kettle Gulyas, but use beer in stead of water in Step 4.
V. Strained Gulyas Broth (Derített gulyásleves): For a formal dinner prepare a rich gulyas without potatoes or dumplings. When finished, strain. Serve the broth in soup cups. Use the meat to stuff green peppers.
VI. Kolozsvári gulyás: This is the brother-in-law of the székelygulyás; it is made with beef and fresh cabbage. Follow the recipe to Step 8; when you add the potatoes, also add
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