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1kg (2 lbs. 2 oz.) beef, preferably neck (I used a small piece of neck, and half puli= muscle)
To make the bouillon, I precooked the meats, cleaned the foam, and passed it through a soup-sieve.
Cut onion in big slices (I diced). In a heavy bottom pot, heat the oil, add the onion and cook until translucent. Add the sliced garlic cloves, and the diced bell peppers (red and green). Stir and cook about 5 to 7 minutes, until peppers are softened.
Add the bones, meat, salt and pepper, both paprikas, and hot beef bouillon. Bring to a boil, cover and cook on low setting about 2 hours. When meat is tender, add the tomato paste, cook for 1/2 an hour then add the lemon juice and caraway seeds.
Add diced cooked potatoes and serve.
Poster's Notes:
By changing a little her recipe and adding
Tommy Lapid's Dumplings (click here for recipe), I have
succeeded to reproduce a soup, reminding me Friday lunches at "Paprika" Hungarian restaurant in Tehran.
Posted by Viviane Barzel
Nutritional Info Per Serving: N/A
4 to 5 beef bones, preferably with marrow
3 big onions
3 green bell peppers
2 red peppers
3 to 4 stalks of celery (omitted)
8 garlic cloves
1 freshly squeezed lemon
4 tbsp. tomato paste
1 tbsp. sweet paprika
1 tsp. hot paprika
1/4 tsp. caraway seeds
Salt, freshly ground coarse black pepper
3 tbsp. oil
6 cups of beef bouillon (see below)
1 to 2 bay leaves (my addition)
2 to 3 cooked potatoes
A Hungarian goulash soup figures among Anna Wagner's recipes in Ynet, reminding her of Finck's, the famous bar in Jerusalem.