Goulash soup with csipetke

Origen: Vas County (Hungary)


1 lb. pork or beef (thick flank and fillet ends), 1 large onion, 1 tbsp. oil, 1 tsp. paprika, salt, peper, 1 green pepper, 3 1/2 oz. carrots, 3 1/2 oz. turnips and 13 oz. potatoes. For the csipetke (soup pasta): 3 1/2 oz. flour, 1 egg and sMalt.

Method of preparation:

Wash, clean and cube the meat, fry the finely chopped onion in oil until transparent, take the pot from the fire, sprinkle with paprika, add the meat and cook over a high flame for a couple of minutes stirring constantly. Add salt and pepper and cook, covered, until the meat is half done. Add the cleaned and quartered vegetables and the green pepper cut into rings. Meanwhile, prepare the csipetke: make a stiff dough from the flour, egg and salt (but do not use water!). With fingers dipped in flour, pinch small fingernail size bits out of the dough and put on a flowered board (the Hungarian name csipetke means pinched dumplings). Peel the potatoes, cut into cubes and add to the soup with 1 quart water. Bring  to the boil, add the csipetke to the boiling soup, salt to taste (you can also add a sprinkling of powdered cumin) and cook on a low flame until all the ingredients are tender. Serve with cherry peppers in a small separate bowl for  those who like their soup "hot".