How is the dish prepared according to the Gundel recipe?

Beef goulash soup is classically made from beef shanks. However, we use the best part of the animal, the fat-covered cheek meat, because the crumbly meat adds a special flavour to our soup. The meat is cooked for 3 hours. The secret of the best goulash soup is the proportion and consistency of the root vegetables used. "Csipetke" is prepared in the traditional way. The chopped refreshing greens add an exciting vibrancy to the rich flavour of the silky thick soup with every bite.

How did the recipe become part of the tradition, part of the Gundel heritage?

"Goulash is a soup dish made with plenty of beef broth, onions and peppers, diced potatoes and ’csipetke’ noodles" – wrote Károly Gundel. He invented a restaurant version of goulash soup based on goulash stew with paprika. He spread the recipe internationally, so the dish owes its great reputation to Gundel's restaurant.

Why was it selected for the National 11, considered the essence of Hungarian flavours?

"Hungarian goulash soup" has been a Hungaricum since 2017. After the name of Puskás, the greatest classic that most foreigners think of when they think of Hungary. Together with its close relatives, goulash, stew and paprika, it is the most important peasant dish, traditionally prepared in a ‘bogrács’. However, the method of preparing goulash soup from goulash is quite different from that of the shepherds' goulash. Traditional goulash soup is our national dish. According to Taste Atlas, it is the 16th best soup in the world.