Recipe for Hungarian goulash with paprika. Hungarian beef goulash soup - a classic step-by-step recipe with photos on how to cook at home

Today I will tell you about one of my favorite recipes. About real Hungarian goulash (gulyás in Hungarian). This dish is traditionally prepared from beef, it is very tasty and filling. No wonder it was prepared in the Austro-Hungarian Army for soldiers who walked thirty kilometers a day!

Goulash can be found in many European cuisines. For example, in Germany there is a version known as "". Here, in almost every restaurant, cafe and even store, you can try goulash. But it will be very far from the dish you can taste in Hungary.

Goulash recipes from other countries:

I read this recipe in the “Small Hungarian Cookbook,” which was published in 1934 by Károly Gundel, a true connoisseur of Hungarian cuisine and the owner of a small restaurant. Over 80 years, the book has been reprinted more than 70 times. It contains 124 recipes, which are grouped into sections: soups, cold and hot appetizers, hot dishes, and so on. If you are interested in Hungarian cuisine, I highly recommend reading it!

Hungarian goulash is a dish that is often prepared for large groups. At the same time, there is a tradition - for each component thrown into the cauldron with goulash, drink a glass. And since there are a lot of ingredients, by the time the Hungarian goulash is ready, the company is usually pretty tipsy.

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Hungarian goulash is a legendary, masculine dish that is present in many cuisines around the world. Do you want to please your man? Prepare some goulash!

Ingredients

(check all available)

60 g Hungarian lard
600 g beef
2 sweet peppers - paprika. Ideal if the paprika is green.
2 onions
5 tbsp. tablespoons dried red sweet paprika (powder)
1 tomato
300 g potatoes
50 g flour
1/2 l water
1/2 egg
Salt
Pepper
Caraway
Garlic

Preparation: 60
Cooking: 60
Servings: 4

Preparation

1. All ancient Hungarian dishes are cooked in rendered fat, lard, so to prepare goulash we need Hungarian lard. It differs from the usual one in that it is sprinkled with red paprika, but this Hungarian lard can be replaced with regular vegetable oil. Cut it into small strips and put it in a suitable pan (ideally, if you have a cauldron or cast iron pan with thick walls).
2. While the lard is rendering, take the onion and cut into half rings. Remove the remaining fat and fry the onion in the rendered fat until golden brown.
3. At the same time, cut the beef into 1.5 cm cubes. Place it on top of the onion and quickly fry on all sides to “seal”.
4. Once the meat is seared, sprinkle all the sweet paprika* over it and carefully add water.
5. While the meat is stewing, peel the potatoes. Cut it into 1 cm cubes and add to the meat. Add water.
6. Next, we cut our fresh peppers - paprikas into pieces in the same way as potatoes. And we definitely make chipettes. A good goulash must have chipettes!
7. Chipettes are something like homemade pasta. They cook very quickly and add thickness to the goulash. To prepare chipettes, take flour and pour half an egg into it. Quickly knead the stiff dough** and pinch off small dense peas. Place them on a plate sprinkled with flour.
8. When the potatoes are almost ready, add paprika, finely chopped fresh tomato and our baby chipettes.
9. As soon as the chipettes float, remove the goulash from the heat. Add cumin, garlic and let the goulash brew for 10 minutes.

Notes

* This is very important - make sure that the paprika does not burn, otherwise the goulash will taste bitter! And be careful with the water, we want the meat to be stewed, not boiled.

**Knead the dough with a fork! This is important because The dough for chipette dumplings will turn out airy, despite all its “coolness”.

Real Hungarian goulash is ready!

Goulash is served in a deep bowl. In restaurants you can see it served in half a loaf or loaf of bread, or even in a pumpkin, but, in my opinion, this is unnecessary. The crust will get soggy, the goulash will be saturated with yeast or something foreign - we don’t need this at all!

Bon appetit!

How do you prepare goulash? What other Hungarian dishes do you cook? Have you been to Hungary?

It is easy to conclude from the name that Hungarian goulash originates from Hungary. "Goulash" translated from the Hungarian language means "shepherd". The fact is that goulash was originally prepared by shepherds from the products available to them in the open air.

But even titled people did not disdain this dish, which is why goulash is sometimes called “royal” soup. Hungarian goulash is red in color and has the consistency of a thick soup. It got its color from paprika, which was discovered in the 18th century.

You can recreate this delicious Hungarian dish at home with the recipes below.

Detailed instructions for cooking Hungarian beef goulash

For preparation you will need:

Beef – 600 g;
Potatoes – 1 kg;
Sweet pepper – 1 pc.;
Onions – 3 pcs.;
Tomatoes – 5 pcs.;
Tomato paste – 2 tbsp. l;
Vegetable oil – 4 tbsp. l;
Paprika – 2 tsp;
Garlic - optional;
Salt, herbs - optional.

We prepare the products. The meat should be washed under running water and dried. Chop the beef into cubes about 2 cm long on each side.

It is recommended to serve Hungarian goulash with chipetke dumplings. They are prepared quickly: salt one egg, add flour and knead a thick dough. Place the dough in a plastic bag for a quarter of an hour in the refrigerator. Then boil water, throw in the dumplings, manually tearing them off the dough. Cook for a few minutes.

Another interesting version of cooking goulash in Hungarian style - in pots

Ingredients for 5-6 servings:

Beef – 750 g;
Potatoes – 1 kg;
Vegetable oil or fat – 100 g;
Onions – 2 pcs.;
Sweet pepper – 4 pcs.;
Tomatoes – 4 pcs.;
Paprika – 1 tsp;
Black and red pepper – optional;
Salt – optional;
Garlic - 5–6 cloves;
Greens - optional.

Wash the beef, dry it, cut into 2 cm cubes;
Heat the oil (or fat) in a frying pan and fry the meat until the juices release. Place meat in pots;
Fry the onion in the fat from the meat and also place it in pots;
Wash the potatoes, peel them, cut them into slices and fry them. Place in pots on top of onions;
Wash the bell pepper, remove the center and seeds, and cut. Place on top of potatoes;
Wash and cut the tomatoes. Spread over peppers;
Salt the contents of the pots and add spices. Fill halfway with water, cook at 180° for 40–50 minutes. Sprinkle with herbs and crushed garlic before eating.

Treat your family to pork goulash with gravy - a hearty and tasty lunch for your family, read the recipe.

Read on for simple and delicious quick beef main courses. They come in handy when you need to quickly feed your family.

For this dish, it is advisable to take a saucepan with massive walls or a cauldron.
Cast iron cookware has great advantages when cooking goulash, providing even heating than thin-walled cookware.
Enameled utensils should be completely avoided when preparing a dish.
Pay special attention to the choice of paprika. Sweet or red delicacy paprika goes well with Hungarian goulash.
High-quality paprika has a rich red color and is slightly sticky to the fingers. The darker the color of the paprika, the sweeter it is.
An excellent option is to use smoked paprika; your dish will acquire a pleasant campfire aroma.
The fat of young beef will be light, milky in color. Good parts for stewing include boneless tenderloin, drumstick, and shoulder blade.
Choose the meat for your dish carefully. The success of the dish largely depends on it. It is best to use veal.

How to cook real Hungarian goulash over wood. Master class from the chef:

notefood.ru

Goulash Hungarian style

Potatoes – 0.5 kg.

Onions – 2 pcs.

Garlic – 3 cloves

Sweet pepper – 1-2 pcs.

Dry red wine – 200 ml.

Barberry – 1 tsp.

Black peppercorns – 8-10 pcs.

Dill greens – 30 g

Vegetable oil – 3 tbsp. l.

Cooking process

Wash the beef pulp and cut into large pieces.

Peel the potatoes and cut into medium-sized cubes.

Grind 3 cloves of garlic, cut the onion into half rings.

We will also need 1 to 2 carrots, tomatoes and sweet peppers, depending on the size. Chop the carrots into strips, cut the tomatoes into cubes, and chop the sweet pepper.

Prepare 200 ml. red wine. You can use any you like, but I personally prefer dry.

Heat a sufficiently large amount of vegetable oil in a cauldron and place the pieces of beef one after another. Fry the meat over high heat for about 5-7 minutes.

Add onions and garlic to the meat. Stir and continue frying for another 5 minutes.

Add tomatoes, peppers and carrots. Stir again and simmer for 5-7 minutes.

Add seasonings - cumin, black peppercorns, paprika, thyme and barberry. Stir and simmer for 5 minutes.

Pour in the wine, stir, cover with a lid, reduce heat and simmer for 15 minutes until the alcohol component of the wine evaporates.

Add potatoes to the cauldron, add water (about 1 cup), stir and bring to a boil. Cover with a lid and leave to simmer for 20-25 minutes until the potatoes are ready.

5 minutes before the dish is ready, add finely chopped dill and salt.

Place the finished Hungarian goulash on plates and serve with white bread.

www.iamcook.ru

Hungarian goulash

A hearty dish of meat and potatoes.

Ingredients:

800 g beef
800 g potatoes
200 g onion
200 g pepper (traditionally green)
2 tbsp. l. with a heap of paprika
2 cloves garlic
pepper
vegetable oil (or lard) for frying

For chipette:

80 g flour
1 egg

Goulash is a traditional dish of Hungarian cuisine; it is a very thick, hearty soup and a second dish at the same time. Hungarian goulash soup was traditionally prepared by shepherds over a fire in a large cauldron before long and difficult work. Goulash consists of beef, potatoes, onions and peppers, seasoned with dried sweet paprika and garlic. The onion is most often fried in melted lard (I fried it in vegetable oil, I like it better), then the remaining ingredients are gradually added and the dish is stewed for a long time until fully cooked. Traditionally, goulash is served with flour dumplings “chipetke”, although, in my opinion, goulash soup is very good without dumplings. The aroma of the finished dish surprisingly reminded me of borscht, although there was no tomato paste, tomatoes, or beets in the goulash, and there was no dried paprika in the borscht itself.

Preparation:

Peel the onion and chop finely.

Cut the beef into pieces about 2 cm in size.

Pour vegetable oil into a large saucepan with a thick bottom (melt lard or finely chopped lard).

Add onion and fry for about 5 minutes until translucent.

Reduce heat, add paprika, stir.

Add meat, fry for several minutes with vigorous stirring.

Pour a glass of boiling water, bring to a boil, cook covered for 1-1.5 hours, until the meat is completely soft.

Peel the potatoes and cut into cubes.

Remove seeds from pepper and cut into square pieces.

Pour about another 600 ml of boiling water into the meat. Salt, pepper, add garlic squeezed through a press.

Cook for 30-40 minutes until the potatoes are ready.

While the goulash is preparing, let's prepare the “chipette”.

In a small container, beat the egg and a pinch of salt with a spoon.

Add flour little by little and stir.

Then pinch off small pieces and place them on a plate (“chipetke” in Hungarian means “to pinch”). Pre-grease the plate and hands with oil so that the dough does not stick.

Bring the water in the pan to a boil, add salt, lower the chipette into the water, and cook for 3-5 minutes after surfacing.

Place the finished goulash on a plate and add the chipette.

What I liked most was eating Hungarian goulash with sour cream, it was very tasty. After such a hearty soup, you won't need a second one.

kamelena.ru

Hungarian beef goulash

Each nationality has its own signature dish, which every local resident is proud of. Today KhozOboz offers to go to Hungary and prepare a truly colorful dish - Hungarian goulash. Do you remember that Remarque had a very tasty description of this dish when the heroes were served a pot of goulash? This recipe is quite simple, all the necessary products are known and available. Hungarian goulash is a thick dish that belongs to the category of soups with extraordinary taste and bright colors. Hungarian goulash gets its color and special taste from paprika. Goulash takes about two hours to prepare. A fragrant and beautiful dish will definitely delight your loved ones.

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History of goulash

Hungarian goulash is rightly called the royal soup. The word "goulash" itself means "shepherd" because it was the food of shepherds. True connoisseurs of this dish know that goulash has long been prepared in open-air cauldrons. This is the true way to prepare this soup. Previously, nomadic tribes cooked food over fires from the supplies that were available. Various roots, herbs and mushrooms were also collected. It is impossible to say for sure what they cooked in their cauldrons. The name of the dishes and their distribution into groups occurred in the 18th century, after the emergence of a new seasoning on the Hungarian lands - paprika. That's when Hungarian goulash got its name. Many top officials of the state were partial to the aromatic taste of this bright red soup.

Today, Hungarian goulash in a cauldron is prepared only for tourists, but we have the opportunity to enjoy such a wonderful taste by cooking it in a pan in our kitchen. Pork goulash is quite satisfying. Whatever meat you use, this dish will have a rich meaty flavor. Ready-made beef goulash contains about 180 calories.

Cooking goulash

Beef is rich in iron, vitamins and protein; such meat will be especially useful for a growing body. To properly prepare real Hungarian goulash, you need to follow all the recommendations and rules.

Ingredients

beef – 500 g
onions – 1-2 pieces
tomato paste – 1 teaspoon
tomatoes - 2 pieces
bell pepper (you can take half a multi-colored one) – 1 piece
potatoes - 3-4 pieces
garlic – 2 cloves
vegetable oil for frying
dried paprika
water or broth – 1 l

How to cook goulash

Wash and dry the meat. For this dish, you need to choose in advance the kind of meat that is suitable for stewing. Pay attention to the choice of only high-quality meat. You can use veal pulp. Cut the meat into small cubes.

Cut the veal into small slices

Cut the tomatoes into cubes

Remove seeds from bell peppers and cut into cubes

Peel and chop the onion

Potatoes for goulash also need to be cut into cubes

Finely chop the garlic

Let's cook the onions first.

Fry the meat in a frying pan

Transfer the meat to the pan and add the garlic

The next step is to add tomatoes and peppers.

Goulash from KhozOboz is ready :)

Additions to the dish

You can prepare Hungarian goulash either from meat alone or with additions of potatoes, mushrooms or flour dumplings - “chipette”. To prepare the dumplings, break one egg into a bowl, add salt and add flour to form a stiff dough. Wrap the finished dough in film and leave for 15 minutes. It is necessary to pinch off small parts and throw them into the boiling soup. Goulash with dumplings is ready!

KhozOboz hopes that you were able to feel the atmosphere of Hungary with its unforgettable taste of this amazing dish. Perhaps it turned out a little differently than in the original, but now there is an opportunity to compare and go to this country to try the taste of real goulash. KhozOboz wishes you the fulfillment of all your plans. Cook with pleasure!

hozoboz.com

Hungarian beef goulash recipe

This recipe for Hungarian beef goulash is taken from the “Small Hungarian Cookbook” by K. Gundel, a famous Hungarian chef. If you follow the recipe, it turns out very, very tasty.

Ingredients:

1 kg. beef
80 gr. pork fat (4 strips bacon)
300 gr. onions, 3 tbsp. spoons of paprika

Method for preparing beef goulash in Hungarian style

The meat for this dish should be juicy, it is better to take the shank, the cut, the shoulder part. Cut it into small cubes. Fry finely chopped onion in melted fat until golden brown. Then reduce the heat, add the paprika, stir quickly, and immediately add the meat, crushed garlic, cumin, and a little water. Stir while simmering; heat should be moderate. If necessary, you need to add water, and then little by little, so that the meat is stewed and not boiled.

While the beef is stewing, peel and cut into cubes the potatoes, peppers, and tomatoes.

Let's start preparing the chipette. This is a homemade dough that is added to soups and other dishes. The name comes from the Hungarian word “chipkedni”, which means “to pinch”. Knead a stiff dough from flour, salt and eggs (without water). Roll it out to a thickness of 1 mm, then with floured hands, pinch off small shapeless pieces from it. The dough will be ready when it floats to the surface of the soup (2-3 minutes). Hungarian beef goulash must be served with chipetke.

Before finishing stewing the meat, remove the lid to allow excess liquid to evaporate. Add potatoes, stir and simmer for a few minutes. Then add meat broth, add tomatoes and peppers.

When the potatoes are almost ready, just before turning off, you need to put the chipettes in the pan and let them boil for a few minutes. The amount of goulash is regulated by adding water or broth, after which you need to add a little more salt. Hungarian beef goulash is ready. We serve the dish to the table.

In the recipe for Hungarian beef goulash, almost the most important ingredient is paprika. This is the national Hungarian spice. Her choice must be approached responsibly. Excellent paprika is sold in Hungary itself, in California and Spain. Good paprika should have a deep red color and should feel slightly sticky to the touch. You can also use smoked paprika, it is dried and treated with smoke. It will give the goulash an incredibly pleasant campfire aroma.

delicious recipe for potatoes with meat, cook goulash at home pots with meat and potatoes in the oven recipe

2018-01-29

Hungarian goulash is the most famous dish in the world, originating in Hungary. And the most controversial thing too. Stewed meat in tomato sauce, which many are accustomed to calling “goulash,” has nothing in common with the dish called goulash in Hungarian.

An introduction to the famous Hungarian goulash

There are no less goulash recipes than borscht recipes. And how many disputes arise in his homeland - in Hungary and here in Transcarpathia in the process of preparing this dish! I have only heard such furious debates about borscht recipes. The battles here are not life-or-death.

But this is just a folk dish. And, like every dish born in the depths of the people, goulash has a countless, astronomical number of cooking options! Let's not argue - let's cook.

Speaking about authenticity, I want to emphasize that Hungarian goulash must include meat (beef, pork, lamb), onions, paprika, fresh pepper, melted pork lard. Even potatoes are not a necessary component. There are recipes in which it is absent.

All other vegetables (carrots, parsley root, celery, kohlrabi), spices (black pepper, cumin and others), “chipetke” dumplings, mushrooms, beans, beans, wine, vodka and the charred firebrand of a cherry tree cut down on a full moon are only additions to the base.

Another important point. The most “authentic” way to cook food is in a special cauldron called “bograch”. Hence another name for the dish “bograch-goulash”, that is, goulash that is cooked in bograch. In Hungarian it is more correct to say “guyás” (from the word gulyás, which means “shepherd”), rather than goulash.

Invented (apparently) by the shepherds of the Hungarian region of Alföld, the thick soup is prepared here in Transcarpathia and Hungary for a large company that gathers in the courtyard of a private house or in nature. For us, bograch goulash is a process, not just an outdoor meal.

The hero of our story today does not fall under the traditional classification of dishes. It is too thick for soup, and for a second course it contains quite a lot of liquid. Here the first and second are “in the same pot.”

Hungarian goulash - recipe with options

Hungarian goulash - classic recipe with photos

The classic recipe most often called Hungarian beef goulash, given by the apologist for Hungarian restaurant cuisine, Karoly Gundel, in his famous “Small Hungarian Cookbook”. I would call this option a restaurant option. It is most suitable for preparing goulash at home in the kitchen in a cast iron bowl at any time of the year.

Ingredients

A kilo of boneless beef (shoulder, shank).
One and a half tablespoons of pork lard (definitely this).
Three onions (80-100 g each).
Twenty grams of sweet Hungarian paprika of the “különleges”, “csemege”, “édesnemes” varieties.
A kilo of potatoes.
Bone broth or warm water.
Two fresh green peppers.
One fleshy tomato.
A couple of cloves of garlic.
Caraway.
Salt.
Chipetke (dough product, like homemade noodles).

How to cook

Classic Hungarian goulash is very tasty, but too “sleek” and “even”. It lacks the rural “texture” that is achieved in folk versions of cooking through the smoke of a fire, the addition of a variety of vegetables, smoked lard or bacon, hot red capsicum and the soul of a large company.

After all, bograch - goulash is usually prepared by all participants in the event - from young to old, under the leadership of an extensive "neini" (aunt) or a talkative "bacha" (uncle). This is how we smoothly move on to our family recipe for bograch in Hungarian or Transcarpathian style.

Hungarian goulash soup - our family’s recipe

Judging by the ingredients, our version is most similar to the Alföld version of goulash - it contains a large amount of carrots, parsley root, celery, kohlrabi and no flour dumplings. If I’m wrong, then let the experts in Hungarian cuisine correct me with reason.

You will need:

One single husband in good spirits or an honest company of children, grandchildren, relatives and friends.
Gazebo in the yard.
A stove built by my husband.
Bograch with a displacement of 10 liters.

Ingredients

One and a half to two kilos of meat (pork, beef).
Forty grams of smoked lard.
20-30 g pork lard.
Two tablespoons of paprika.
Two fleshy bell peppers of any color.
Four onions.
Two impressive carrots.
Two medium parsley roots.
A small “ball” of celery.
One medium kohlrabi.
One and a half kilos of potatoes.
Half a hot pepper.
A glass of dry red wine.
Big tasty tomato.
Salt.

How to cook

The husband lights a fire in the stove, the wood is burning and crackling, the bograch (kettle) is heating up on the fire. Hungarian goulash is not just a dish cooked over a fire - it is a process that must be experienced and loved!

All participants in the process clean and cut vegetables. Roots and kohlrabi - in small cubes, potatoes - in large cubes or slices. Small root vegetables can be cut into rings. Bell pepper - stripes.

The meat is used in the form of large cubes with a side of 2.0-2.5 cm.

Melt lard in bograch. Fry small cubes of smoked lard in it until transparent. Now it’s the turn to put the meat in the pot. Fry it, stirring, until a nice “fried” color. Remove to a separate bowl.

Send all the vegetables to fry at once. Mix the contents of the vessel thoroughly from time to time. When the vegetables are well fried, remove the cauldron and add paprika from the heart.

Don't be afraid of its fiery scarlet color. Real good Hungarian paprika, which is used to make goulash, is never spicy.

Return the meat, pour in a little hot water and add a little salt. Simmer over low heat until the meat is tender, occasionally adding water if necessary.

Let's try the meat. Like? Add a little water, add fresh pepper, potatoes, hot peppers, cook until we start to like the taste and consistency of the potatoes.

At this time, add water to the consistency we need - somewhat thicker than regular soup. Bring to a boil.

We peel and cut the tomato, throw it to an honest company, cook for a couple of minutes, pour in wine, taste, adjust with salt.

We remove bograch from the fire, we smell it and look forward to it. Let the food brew and calm down. Goulash soup is ready! You can chop some greens into it. Pour into plates and pour dry red wine from our own cellars into glasses. Life is good!

I am often asked which meat is best used to prepare real Hungarian goulash? I don't have a definite answer. At home we most often cook with pork or young beef. Initially, Hungarian shepherds prepared it from beef. Then, with the development and popularity of pig farming, food began to be cooked from pork.

I'll wrap it up for today. I look forward to your comments with special impatience. If you found this article useful, please send it to your social networks. Subscribe to my blog updates - many interesting meetings are yet to come!

Always yours Irina.

I present to you Verbunkos - an incendiary, sparkling Hungarian dance performed masterfully

Romafest Gypsy Dance Theater – Verbunk

A hearty dish of meat and potatoes.

800 g beef
800 g potatoes
200 g onion
200 g pepper (traditionally green)
2 tbsp. l. with a heap of paprika
2 cloves garlic
salt
pepper
vegetable oil (or lard) for frying

For chipette:

80 g flour
1 egg
salt

Preparation:

Peel the onion and chop finely.

Cut the beef into pieces about 2 cm in size.

Pour vegetable oil into a large saucepan with a thick bottom (melt lard or finely chopped lard).
Add onion and fry for about 5 minutes until translucent.

Reduce heat, add paprika, stir.

Add meat, fry for several minutes with vigorous stirring.

Pour a glass of boiling water, bring to a boil, cook covered for 1-1.5 hours, until the meat is completely soft.

Peel the potatoes and cut into cubes.

Remove seeds from pepper and cut into square pieces.

Pour about another 600 ml of boiling water into the meat. Salt, pepper, add garlic squeezed through a press.
Add potatoes.

Add pepper.

Cook for 30-40 minutes until the potatoes are ready.

While the goulash is preparing, let's prepare the “chipette”.
In a small container, beat the egg and a pinch of salt with a spoon.

An introduction to the famous Hungarian goulash

But this is just a folk dish. And, like every dish born in the depths of the people, goulash has a countless, astronomical number of cooking options! Let's not argue - let's cook.

Hungarian goulash - recipe with options

Hungarian goulash - classic recipe with photos

Ingredients

A kilo of boneless beef (shoulder, shank).
One and a half tablespoons of pork lard (definitely this).
Three onions (80-100 g each).
Twenty grams of sweet Hungarian paprika of the “különleges”, “csemege”, “édesnemes” varieties.
A kilo of potatoes.
Bone broth or warm water.
Two fresh green peppers.
One fleshy tomato.
A couple of cloves of garlic.
Caraway.
Salt.
Chipetke (dough product, like homemade noodles).

How to cook

After all, bograch - goulash is usually prepared by all participants in the event - from young to old, under the leadership of the extensive “neini” (aunt) or the talkative “bacha” (uncle). This is how we smoothly move on to our family recipe for bograch in Hungarian or Transcarpathian style.

Hungarian goulash soup - our family's recipe

Don't be afraid of its fiery scarlet color. Real good Hungarian paprika, which is used to make goulash, is never spicy.

Return the meat, pour in a little hot water and add a little salt. Simmer over low heat until the meat is tender, occasionally adding water if necessary.

Let's try the meat. Like? Add a little water, add fresh pepper, potatoes, hot peppers, cook until we start to like the taste and consistency of the potatoes.

At this time, add water to the consistency we need - somewhat thicker than regular soup. Bring to a boil.

We peel and cut the tomato, throw it to an honest company, cook for a couple of minutes, pour in wine, taste, adjust with salt.

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