Traditional recipes

Goulash soup

Goulash soup

Celery, carrots and gulia are cleaned and put on a large grater. Put in the pot, heat the oil, heat the carrot and celery a little, then add the gulia to harden.

When they are all cooked, add about 1.5 liters of water and let it boil for about 30 minutes. When ready, add chopped dill and salt to taste.


Step 1:
Wash the meat well and cut it into cubes. Boil in salted water and leave for about 30 minutes.
Step 2:
Put the onion and celery whole and cut the carrots into rounds. The gulis are also added cut into cubes.
Step 3:
Leave it to boil for another 30-40 minutes and remove the onion and celery. Season to taste.
Step 4:
Mix the cream well and put a pinch of soup over it. Remove the soup from the heat and mix with the sour cream. Sprinkle chopped parsley on top.

Gully soup with hot chicken, serve hot with a little lemon juice.


  1. Peel a squash, grate it and boil it in salted water for 35 minutes. Then a lid is cut and hollowed out.
  2. Mix the meat with a finely chopped onion, a tablespoon of oil, rice, finely chopped parsley, salt and pepper. Mix very well and fill the gules. Put in an oven dish and grease with butter.
  3. Cook the other onion in oil, add the flour and the core of the goulis, leave it for 1-2 minutes and then put the mixture in the oven tray. Add water and leave in the oven for 60 minutes.

✽ If the gullies are larger, the 35 minutes may not be enough to cook. Try them with a fork and, after they become soft, you can take them out of the boil. This will make it easier for them to fill in later.


Dumplings with dumplings: the challenge of this autumn

By now, you have certainly learned the health benefits of goulash. For today, we have prepared a recipe for goulash soup, which is perfect for lunch. This preparation is easy to make, and the addition of dumplings turns it into an even tastier recipe. Here are the steps you need to follow for this dumpling soup with dumplings!

Ingredients for goulash soup:

1 large bowl
1 carrot
1 parsley root
1 small onion
1 tablespoon flour
1/2 or
1/2 bunch of green parsley
1 tablespoon oil
sea ​​salt
freshly ground black pepper

5 steps to prepare goulash soup:

1. Wash the gullies, peel them and cut them into juliennes. Peel the onion and finely chop. Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and squeeze the juice.

2. Fry the carrot and onion in a pan with 1 tablespoon of oil, until soft, for a few minutes. Meanwhile, add 2 liters of water in a pot, in which you put the carrot and hardened onion, along with the chopped parsnips and goulash. Season with sea salt and freshly ground black pepper. Leave on medium heat, the pot being covered with a lid.

3. In a small bowl, beat half an egg, over which add 1 tablespoon of oil and flour. Mix well to avoid the formation of lumps and leave for 10 minutes.

4. After all the vegetables in the soup have boiled, add the egg and flour dumplings, lightly. After 10 minutes of cooking, add the borscht. You can sour with as much borscht as you want, according to your preferences. Leave for another 10-15 minutes, then turn off the heat.

5. Finely chop the fresh green parsley and add to the soup. The soup can be served with cream and slices of wholemeal bread.

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Caserecce with gully leaves

Gully leaves are rich in vitamin A, B6, C, E, B9, B2, K, calcium, copper, phosphorus, iron, potassium, magnesium, manganese and fiber, so if you find them in the market or in your own yard, do not you throw them away because there are dozens of ways they can be cooked and they are extremely healthy.

I received a fairly large amount of gulia leaves so I scalded them for 5 minutes in hot water, let them drain and cool, then I formed balls of 400 gr each, which I froze for subsequent uses.

We can make meatballs, lasagna, pasta, risotto, or we can cook them for 5 minutes in olive oil mixed with a clove of garlic and a finely chopped hot pepper.

For the beginning, I made some pasta, homemade, from durum wheat flour and water. So we can serve these pastas during the fasting period when there is a release of fish or we eliminate the fish and we can serve them on any day of fasting.

Ingredients 2 people

  • 300 gr caserecce / penne / orechiette
  • 300-400 gr gulie leaves
  • 1 clove garlic
  • 1 hot hot pepper
  • 6-7 anchovy fillets
  • 2-3 dehydrated tomatoes (optional)
  • parmesan (optional)

Finely chop the boiled gulia leaves, the garlic clove, the hot pepper, the tomatoes and the anchovy fillets,

Boil a pot full of water, mixed with 2 tablespoons of olive oil and a pinch of salt.

Heat 2-3 tablespoons of olive oil and sauté for a few minutes, the garlic clove, hot pepper, tomatoes and anchovy fillets.

Add the gulia leaves and 1 tbsp of water in which the pasta is boiling and mix well. We leave them on the fire for 5 minutes,

then add the drained pasta in which they boiled,

mix well on low heat for another 2-3 minutes and then add about 100 g of grated Parmesan cheese, if you are not fasting, mix and serve.


Transylvanian chicken soup

It is winter and another extremely cold one. As such, it is important to hydrate and put hot, cooked food on the table. This week we recommend this Transylvanian chicken soup, with a special flavor. It does not lack seasonal vegetables, and sour cream and sour cream will make this dish easy to reach the heart of your family members.

8 chicken wings
100 g peas
100 g pasta beans
2 onions
1 carrot
1 parsnip
1 zucchini
1 bell pepper
1 little cauliflower
4 tomatoes
2 potatoes
2 eggs
3 tablespoons vinegar
100 g sour cream
3 l water 3 tablespoons greens (larch and parsley), chopped
salt.

1. The chicken wings are washed and boiled in 3 liters of salted water.

2. After it has started to boil and the juice has foamed, add the peas, beans and all the other vegetables, cleaned, washed and cut into small cubes.

3. Boil everything for 30-35 minutes, over medium heat. After this interval, sprinkle the salt and pour the vinegar.

4. Beat the eggs and add them in a thin wire to the boiling soup, stirring with a fork, to form rags.

5. Sprinkle with greens and remove from the heat. When serving, put a tablespoon of sour cream in each plate.

In this soup you can add any kind of seasonal vegetables (goulash, broccoli, leeks, etc.), except those listed. This dish has a special taste, if it is topped with borscht or green corcoduse.

25 minutes, plus cooking time.

Taken from the book "Chicken Preparations" - Elisabeta Iorga, Pocket Book Publishing House, Useful in the Kitchen, 2005.


How do you make goulash soup?

Step 1:
Cut the carrots into cubes and cubes. The rest of the vegetables are left whole.
Step 2:
Boil the vegetables in salted water for about 30 minutes. Add the rice and cook for another 20 minutes. Now remove the vegetables that have been cooked whole.
Step 3:
Season to taste and remove from heat. Separately, the cream is mixed with the yolk and a pinch of hot soup.
Step 4:
Drizzle the soup with sour cream and add chopped parsley.

Gully soup serve hot sour with a little lemon juice and croutons pulled through butter.


Gullie soup, tasty, nutritious and diet-friendly recipe!

Only good to prepare in early summer.

Another week with tasty recipes. This time, we prepare goulash soup. Here are the ingredients and how to prepare it.

  • 3 large and raw goulash
  • a carrot
  • an onion
  • 300 ml of cream
  • a few sprigs of fresh dill
  • 3 tablespoons oil
  • half a teaspoon of salt
  • a quarter teaspoon of white pepper

Wash and clean the vegetables you choose carefully, not to be sour, woody, but as raw as possible. Finely chop the onion, then cut the carrots into one-centimeter cubes, and cut the gules into cubes, a little larger, with a side of 1.5 centimeters.

Put the oil in the pan, heat it, and add the onion, stir until it becomes glassy. Add the carrots, stir the vegetables for half a minute on low heat and add the gulia. Cook the vegetables over low heat for about a minute.

Add three liters of water, salt and simmer for 25 minutes. Put the cream in the pot and then sprinkle the white pepper, let the soup boil for another 3 minutes.

Wash and chop the fresh dill you put in the pot. Turn off the heat then put the soup on the plates and feel like tasting a soup that can be served hot or you can leave it in the fridge and enjoy it on a hot summer day. Good appetite!

You can read about the benefits of gulia HERE, and you can find two other recipes with gulia HERE and HERE.


Ingredients Gull soup

3 medium gulii
1 small carrot
1 piece celery root
1 small onion
200 ml sour cream
2 eggs
a few dill threads
salt pepper
a little oil or butter

Preparation Gull soup

  1. Finely chop the carrot, celery and onion or grate them. Fry in a little oil or butter until soft.
  2. Peel a squash, grate it and slice it as you prefer. Add over vegetables and cover with 1.5 l of water. Add salt and pepper and cook for about 20 minutes.
  3. When the goulash is cooked, separate the egg whites from the yolks.
  4. The beaten egg white is slowly poured into the soup to make rags.
  5. Beat the yolks and mix with the sour cream. Then dissolve with 3-4 tablespoons of hot soup. Turn the heat to low and pour slowly into the pot, so as not to cheese. Leave it on the fire (not to boil) for another 5 minutes, then add the chopped dill and turn off the heat. More suitable for salt.
  6. Gullie soup is served with croutons or cheese cubes.

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Goulash soup - Recipes

Gules are an excellent source of vitamin C. I found gules in the market, I took and made a delicious soup.

What you need for 4-6 servings (picture 1)
& # 8211 2 matching balls
& # 8211 1 pastarnac
& # 8211 2 small onions
& # 8211 2 carrots
& # 8211 2 small peppers
& # 8211 300 gr sour cream (picture 6)
& # 8211 2 egg yolks
-lime from a lemon
& # 8211 delicate, salt, pepper
& # 8211 a parsley link

Work plan:
Peel a squash, grate it and chop finely. We put the goulets on the grater (picture 2).
& # 8211 put the carrot onion to harden (picture 3)
& # 8211 add the rest of the vegetables, then water & # 8211 about 2 liters (picture 4). Let it boil for 20 minutes, until the vegetables boil (picture 5)
Meanwhile, prepare the sour cream sauce (picture 6). Mix the cream with the yolks (picture 7), then add the lemon juice (picture 8)
-When the vegetables are cooked, take the soup off the heat, add the chopped parsley (picture 9) and let it cool a little for 5 minutes.
-then mix the juice from the soup with the sour cream sauce (picture 10), then add it to the soup and mix (picture 11)
& # 8211 Great appetite! (picture 12)

Preparation time: 40 minutes
Price: 2.5 lei / serving (may vary depending on where you take the ingredients)


Video: Γκούλας Επ. 07. Kitchen Lab TV. Άκης Πετρετζίκης (January 2022).