"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Goulash Soup Recipe

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This recipe for Goulash Soup, by , is from SHARING OUR BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maria Schaffer
Added: Friday, April 21, 2006


1 lb. pork or beef
1 large onion
1 tbsp. paprika
1 green pepper
2-3 carrots, cut into slices
2-3 turnips, peeled and cubed
4-5 medium potatoes, peeled and cubed
pepper to taste

For the dumplings
3 1/2 oz. flour
1 egg

Wash, clean, and cube the meat. Fry the finely chopped onion in oil until transparent. Remove the pot, sprinkle with paprika, and cook over high heat for a couple of minutes, stirring constantly. Add salt and pepper and cook on medium heat until the meat is done, about 10 minutes.

To make the dumplings, make a stiff dough from the flour, egg and salt (do not use water). With fingers dipped in flour, pinch small fingernail size of dough and put on a floured board.

Peel the potatoes, cut into cubes and add to the soup with 1 quart water. Add the other vegetables. Bring to boil and add the dumplings in the boiling soup. Cook on low heat until ingredients are tender.

Serve with cherry peppers in a small separate plate if you like your soup hot.




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