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Hungarian Goulash soup with Csipetke Recipe


For the soup:

  • 1 lb. pork or beef (thick flank and fillet ends)
  • 1 Qt. of water
  • 1 large onion
  • 1 tbsp. oil
  • 1 tsp. paprika
  • salt
  • pepper
  • 1 green pepper
  • 3 1/2 oz. carrots
  • 3 1/2 oz turnips
  • 13 oz. potatoes

For the csipetke (soup pasta):

  • 3 1/2 oz. flour
  • 1 egg
  • salt


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 ingredients are tender. Serve with cherry peppers in a small separate bowl for those who like their soup “hot”.

See glossary for recipe ingredients you’re not familiar with.

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