Goulash soup (gulyás)

• 2 tbsp (30 g)2 tbsp lard (zsír), or sunflower oil
• 3 medium (about 400 g)3 medium (about 14 oz) yellow onions, finely chopped
• 1 tsp salt, plus more to taste
• 2 tbsp sweet Hungarian paprika (édesnemes fűszerpaprika), fresh and bright red
• 1 tsp caraway seeds (köménymag), lightly crushed
• 1/2 tsp ground black pepper
• 800 g1.75 lb beef shin (marhalábszár) or chuck, cut in 1.5 to 2 cm (3/4 in) cubes
• 2 cloves garlic, chopped
• 2 l8 1/2 cups water, plus a few spoonfuls along the way
• 2 (about 200 g)2 (about 7 oz) carrots, diced or sliced
• 1 (about 150 g)1 (about 5 oz) parsnip or parsley root, diced
• 1 tomato, diced
• 1 Hungarian wax pepper or other mild pale pepper, sliced; optional
• 600 g1.3 lb waxy potatoes, peeled, cut in 1.5 cm (3/4 in) dice
• 100 g3/4 cup plain flour, for the csipetke
• 1 egg, for the csipetke
• pinch of salt, for the csipetke
• hot paprika, sliced fresh hot pepper or erős paprika paste, to serve
• white bread, to serve

Method

1. 1

   1. Melt the lard in a heavy pot (or a bogrács over a fire) over low heat. Add the onions, the salt and 2 tablespoons of water and cook very gently for 15 to 20 minutes, stirring now and then, until glassy and soft but not browned.

2. 2

   2. Take the pot off the heat and stir in the paprika, caraway and pepper with a spoonful of water, so the paprika colours the fat without scorching; burnt paprika turns bitter.

3. 3

   3. Return the pot to medium-high heat, add the beef and garlic and stir for about 10 minutes, until the meat has lost its raw colour and released its juices.

4. 4

   4. Lower the heat, cover and let the beef braise in its own juices for 15 to 20 minutes, adding a few spoonfuls of water whenever it starts to catch.

5. 5

   5. Pour in the water, bring to a simmer, partly cover and cook gently for 1 to 1 1/4 hours, until the beef is almost tender (shin may take longer).

6. 6

   6. Meanwhile make the csipetke: knead the flour, egg and salt into a stiff, smooth dough, adding a few drops of water only if it will not come together. Rest it for 15 minutes, then flatten it to about 5 mm (1/4 in) and pinch off bean-sized pieces, laying them on a floured board.

7. 7

   7. Add the carrots, parsnip, tomato and pepper to the pot and simmer for 10 minutes.

8. 8

   8. Add the potatoes and simmer for 15 to 20 minutes, until they are tender but still hold their shape.

9. 9

   9. Drop in the csipetke and simmer for 4 to 5 minutes, until they float and are cooked through. Season with salt and pepper.

10. 10

    10. Serve in deep bowls, with bread and hot paprika on the side for those who want heat.