Goulash Soup

In a large, heavy-bottomed pot, melt lard or heat oil over medium heat. Add the chopped onions and sauté until translucent, about 8-10 minutes. Remove from heat, stir in the sweet and hot paprika powder, then immediately add the diced beef. Mix well to coat the meat evenly with the paprika-onion mixture.

Return the pot to the heat. Add the minced garlic, whole caraway seeds, marjoram, tomato paste, salt, and pepper. Pour in enough beef broth or water to just cover the meat. Cover the pot and simmer the meat over low heat for 1.5-2 hours, or until it's almost tender. Check occasionally and add more liquid if needed.

Once the meat is almost tender, add the diced potatoes, sliced carrots, sliced parsnips, and bay leaves. Pour in enough additional beef broth or water to reach your desired soup consistency (approximately 2.5 liters total liquid). Bring to a boil, then reduce heat and simmer for another 30-40 minutes, or until the vegetables and meat are completely tender.

While the soup is simmering, prepare the dumplings (csipetke): mix 100g flour with one egg and a pinch of salt until you get a firm dough. On a floured surface, roll it out thinly, then tear off small, irregular pieces. Add the dumplings to the soup during the last 10 minutes of cooking and cook until tender.

Taste and adjust seasoning with salt and pepper if necessary. Remove the bay leaves. Serve hot with fresh bread, and if desired, a dollop of sour cream on top.