Goulash

Goulash is a cherished traditional soup originating from Hungary, known for its robust blend of meat and vegetables, seasoned with paprika and a medley of spices. This dish boasts a rich history, tracing back to the 9th century when Hungarian shepherds used to prepare stews that could be dried and carried for convenient meals on the move. The name "goulash" derives from the Hungarian word "gulyás" which translates to 'herdsman' or 'cowboy.'

Over the centuries, goulash has undergone various transformations, incorporating different kinds of meat and vegetables, with paprika becoming a key ingredient by the 16th century. In Hungary, there are multiple versions of goulash, such as Gulyásleves (goulash soup), bográcsgulyás, pörkölt, and paprikás, each distinguished by its unique preparation method and ingredients. Traditional Hungarian goulash typically includes beef, veal, pork, or lamb, cooked with onions, paprika, and an array of other seasonings. Some recipes also feature garlic, caraway seeds, wine, and vegetables like carrots and potatoes.

The popularity of goulash has transcended Hungarian borders, with diverse variations appearing in countries across Europe and beyond. In Austria, Croatia, Czechia, Slovakia, Germany, Italy, the Netherlands, the Philippines, Poland, Serbia, Slovenia, the United States, and Canada, goulash has been adapted to suit local tastes. For instance, in the Philippines, a goulash-inspired dish called Caldereta incorporates Spanish culinary influences, while in Serbia, goulash often includes game meats such as venison and boar.