Tarhonya goulash soup

Method

1. 1

   Frying the onions

   In a bogrács or large saucepan, melt the lard and fry the finely chopped onion over a low heat until soft and translucent.

   10 min
2. 2

   Browning the beef

   Add the diced beef shin and brown it, then remove the pan from the heat, sprinkle over the paprika and stir quickly so it does not burn.

   8 min
3. 3

   Seasoning

   Return the pan to the heat, add the garlic, caraway seeds and bay leaves, then pour in boiling water to cover the meat.

   2 min
4. 4

   Cooking the meat

   Cover and simmer gently for about 60 minutes until the meat is tender, stirring occasionally.

   60 min
5. 5

   Vegetables

   Add the potatoes, carrots, parsley root, green pepper and tomatoes, then cook for a further 20 minutes.

   20 min
6. 6

   Cooking the tarhonya

   Meanwhile, cook the tarhonya in a separate pan of boiling salted water until al dente, then drain and rinse under cold water.

   10 min
7. 7

   Serving

   Season with salt and pepper, remove the bay leaves, add a little tarhonya to the soup, and spoon more into each bowl when serving.