Postcard HU-166969

Hungarian gulyásleves, goulash soup
True “gulyás” is not a stew. It’s a delicious soup, hearty enough to be a full meal.
Ingredients
600 g beef (e.g. shin) chopped into bite-sized pieces
1 tablespoon lard
1 big onion
2 garlic cloves
2 carrots, sliced into bite-sized rounds
1 parsley root, sliced into bite-sized rounds
1 parsnip, sliced into bite-sized rounds
½ small celeriac, sliced into bite-sized cubes
1 tomato, diced
350 g potatoes, cubed
1 tablespoon Hungarian paprika (red pepper)
1 bunch parsley leaves
1 bunch celery leaves salt
ground black pepper
ground caraway seeds
2 bay leaves

Cook chopped onions on hot lard slowly until translucent and becoming golden, add the crushed garlic, take the pot off the stove and sprinkle with paprika. Next, add cubes of beef to the hot fat, and sauté them stirring about 10 minutes. Add enough water to make a broth, season with salt, black pepper, caraway seed and bay leaf then cook the soup. When it has come to boiling, cook it covered over medium heat until it is 75% ready (at least an hour, depending on the cut of beef you used). Finally, add the diced carrots, parsley root, parsnip, celeriac, tomato and potatoes together with the chopped parsley and celery leaves. Add so much water that it should flood the mixture, when it has come to boiling season again with salt and pepper, cook it until ready over medium heat (about 15 minutes). Serve it hot, decorate with fresh leaves of parsley or celery. You can serve the soup with hot pepper.
https://en.wikipedia.org/wiki/Goulash