Several people have asked me about recipes – in particular paprika soup, paprikash and goulash. The weather here in Ohio is very, very cold and snowy, and all kinds of sicknesses are making the rounds.
Below are some of the best recipes for staying warm and healthy on these long, cold winter days!

Spicy Goulaš Soup with Haluški

Goulaš soup:

2 1/2 lbs pork or beef (diced into bite-sized pieces)

1 1/2 cups cabbage (diced)

2 onions (medium, chopped, about 1 1/2 cups)

1 red bell pepper (diced, about 1 cup)

4 garlic cloves (minced, about 4 teaspoons)

3 tbsps Hungarian paprika (sweet)

1 1/2 tsps toasted or ground caraway seeds – optional

1/4 cup red wine vinegar (or old wine)

1 1/2 tbsps Worcestershire sauce

3 1/2 tbsps tomato paste

8 cups chicken or beef broth

1 tsp salt

1/2 cup sour cream

1/4 cup flat-leaf parsley (chopped fresh)

Cook the beef or pork on a medium heat until golden brown. Transfer to a large pot. Add cabbage, onions, pepper, garlic, (caraway seeds if using). Cook for about 2 minutes, stirring. Add red wine (vinegar), Worcestershire sauce, tomato paste and broth. Bring to a boil and then simmer gently for 2 to 3 hours, stirring occasionally – cook longer to bring out the best flavour (if making in a crock pot, cook all the “dry” ingredients as described, then mix other ingredients in the crock pot. Cook for 8 to 10 hours). Serve and add Haluški. Garnish with a little soured cream and parsley. Can also be served cold in the summer.

Haluški – potato dumplings.

Start a large pot of water boiling (add a pinch of salt). Take 4 decent size potatoes (2 if you want to make less), grate into a bowl. Thicken with flour (can be gluten free if needs be) to turn the mixture into a dough. Tear off small pieces (strips if you prefer) off the dough and throw into the boiling water. Cook for a few minutes (about 6-8, until fluffy looking). Strain and combine with goulaš.

Chicken Paprikash

1 tsp salt (plus more to taste)

2 2/3 cups flour (can be gluten free all-purpose)

1 egg (lightly beaten)

1/4 cup canola oil

4 lbs chicken (cut into 6–8 pieces, skin removed)

ground black pepper

2 tbsps sweet paprika

1 pepper (chopped)

2 tomatoes (peeled, cored, seeded, and chopped – can always used canned)

1 yellow onion (large, minced)

1 1/2 cups chicken broth

3/4 cup sour cream

3 tbsps unsalted butter

2 tbsps flat leaf parsley (finely chopped)

Bring a large pot of salted water to a boil. In a bowl, whisk 2 cups of flour and 1 tsp. salt. Make a well in the center of the dough and add the egg and ½ cup of water. Stir to form a dough. Knead in bowl until smooth, about 1 minute. Add walnut-size portions of dough into the pot. Boil dumplings until tender, 6–8 minutes. Drain dumplings and rinse in cold water – cover with a tea towel and set aside.

Meanwhile, season the chicken with salt and pepper. Put ½ cup flour on a plate and dredge the chicken, shaking off the excess flour. Heat oil in a pan (frying or otherwise) over medium-high heat. Cook the chicken, turning once, until brown, about 8 minutes or so. Set the chicken aside. Add paprika and half the peppers, along with the tomatoes and onions, to a large pot. Cook, stirring, until the onions are soft, probably about 5 minutes. Add the chicken and the broth and bring to a boil. Reduce the heat and simmer, covered, turning the chicken once, until fully cooked (about 15 minutes).

In a small bowl, whisk together 2 tbsp. flour and the sour cream, add ¾ cup of sauce from the chicken pot slowly. Stir this mixture back into the larger pot. Remove from heat.

Melt the butter in a skillet over medium-high heat, add dumplings and parsley and cook, tossing occasionally, for about 2 minutes. Serve chicken garnished with remaining peppers and the dumplings on the side.

Paprika Soup with Tarhonja

1 onion

1 cup dried Tarhonja (jandralo khurmin – see below)

5 tablespoons mild paprika powder

1 tablespoon smoked paprika powder

3/4 liters beef broth

1 sprig parsley

1 teaspoon oil

Finely chop the onion and fry over medium heat in a pot with a little oil. When it turns translucent, add the Tarhonja and wait for it to turn golden brown. Add the 3/4 litres of beef broth and the paprika powder, let it come to a boil and then simmer for 15 min with the lid half on. Adjust the seasoning before serving, perhaps adding a little pepper or cayenne if the smoked paprika powder isn’t hot enough for you, and garnish with the chopped parsley.

Tarhonja (makes a lot!!!!)

2 cups wheat (or gluten free) flour

5 medium sized eggs

1/2 tablespoon salt

In some EU supermarkets, you can find dried Tarhonja in the pasta aisle. If your local supermarket doesn’t carry Tarhonya, here’s how to make your own. If you let it air dry over night (or in the oven as described), Tarhonya keeps well for months in an airtight container.

In a bowl, beat together the egg and salt. When they’re combined, start adding in the flour, a few spoonfuls at a time. You are going to end up with a very, very stiff dough. This is why you should only add the flour a little at a time, as flours vary in how much liquid they’re going to absorb, and it might happen that you’ll need less than a full cup of flour to produce the result you want. You’ll reach a point in this process where you won’t be able to work the dough terribly well in the bowl any more. When you do, turn the dough out onto a work surface and knead it for ten minutes or so (or as long as you can stand to). In the final stages of kneading, roll the dough out into a sort of sausage shape. Cut it into four or five pieces and leave them out to air dry for several hours.

When they’re dry enough, grate these pieces on the large or coarse holes of a standard grater. You want the resulting bits of Tarhonja to be about lentil- or barley-grain-sized — maybe just a little bigger: some people like it to be the size of dried peas. If at first you find the dough isn’t grating correctly, then the dough’s probably not dry enough: wait another couple of hours and try it again. When you’re grating, don’t pile the Tarhonja up, as the bits may stick to each other: scatter them across a cookie sheet or baking sheet instead. Then let them dry for half an hour or so before cooking them. If you’re not going to be cooking the Tarhonja immediately, dry them. Turn the oven on to maybe 100F / 50C and put in the baking sheet with the Tarhonja: let them dry out very gently for a couple of hours, keeping an eye on the temperature — you don’t want them to brown at all. Shake the baking sheet occasionally to make sure that they dry out evenly. When they’re dry, take them out, let them cool, and put them in a jar or other airtight container. Keep them somewhere cool and dry, and like any other pasta, they’ll keep for a long time.

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