Gölödinleves is a potato dumpling soup often cooked in Tápióság and its neighborhood. Tápióság is a small village located in the county of Pest, about 50 kilometers east of Budapest. The village is situated on the banks of the Tápió River, which is a popular destination for fishing and boating. The recipes of gölödinleves that circulate on the internet are slightly different, but the common point of all recipes is the potato dumplings,a combination of mashed potatoes, flour, salt and egg.
- 1 tbsp lard
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 1 parsley root, diced
- a small slice (40-50 g / 1 3/4 oz) of celeriac, diced
- 1 sweet pepper (wax, kápia, bell, etc.), diced
- 1 tomato, peeled and diced
- 1 tbsp flour
- 1-2 tsp sweet paprika powder
- salt and pepper to taste
- 1,5 l (~6 1/3 cups) stock (or water + 1 stock cube)
- a small bunch of parsley leaves, finely chopped
For the dumplings:
- 300 g (~2/3 lb) boiled and mashed potatoes, cool
- 80-90 g (~2/3-3/4 cup) flour
- 1 egg
- salt to taste
In a pot heat lard, add finely chopped onions and garlic, and sauté until translucent. Add diced carrots, parsley roots and celeriac, and stir fry for 1-2 minutes. Sprinkle flour and paprika powder over them, give it a stir and pour in stock. Season with salt and pepper, add diced peppers and tomatoes, and bring it to a boil. Over medium low heat cook until the vegetables are almost tender.
Meanwhile prepare the potato dumplings. In a bowl combine cool mashed potatoes with egg, flour and salt. Knead until smooth and not sticky. (Quantity of the flour depends on the potatoes’ starch content.) Form 2-3 cm / 1 inch balls and place them on a plate.
Once the vegetables are nearly done, add the potato dumplings and finely chopped parsley leaves to the soup, and cook for further 5 minutes. Turn off the heat and serve hot.