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Goulash Soup


  • 10 – 12 oz beef shin
  • salt
  • freshly ground pepper
  • 1 onion, finely chopped
  • 1 tbsp fat (lard)
  • 1 tsp ground cumin
  • 2 tbsp all-purpose flour
  • 3 cloves of garlic, crushed
  • 1 tbsp ground sweet paprika
  • 2 pints beef broth
  • marjoram
  • 2 potato, diced

Clean the meat and cut it in 1/4 in cubes, add salt and ground pepper. Fry the onion on the lard till golden, add cumin and meat and fry till all the juice evaporates. Fry another 3 minutes till golden, add the flour and fry brown. Add the garlic, sweet paprika (if you like it hot add a pinch or two of ground hot pepper), stir and add the beef stock. Stir again, add salt, pepper up to your taste and bring to boil. Reduce the heat and let the soup simmer at least 25 minutes. After 10 minutes of simmering add marjoram (dried, if you have fresh add at the end) and diced potato. Once the potato is cooked the soup is ready to be served.

We like it most with a roll and a cold beer afterwards. It is also excellent to cure a hangover ­čśë


Potato pancakes


  • 1 lb / 500 g peeled potatoes
  • 4 oz / 100 g all-purpose flour
  • 1 egg
  • 5 tbsp milk
  • salt
  • ground pepper
  • marjoram
  • garlic
  • fat

Finely grate the peeled potatoes on grater, let stand for a while and drip off on a strainer. Put in a bowl and add flour, milk an egg, season with salt, pepper, marjoram and pressed garlic. Mix well. On a frying pan with hot fat fry pancakes approx. 1/4 in thick till they are golden. The potato pancake has to be crunchy right after frying, therefore serve promptly. You can add into the prepared dough finely cut smoked meat or greaves.

I did not have smoked meat and do not like greaves, so this time the potato pancakes were plain but delicious anyway. Here in the Czech Republic we eat them just so, with some vegetable salad or as a side dish to goulash, spinach etc.