Likócsi pork goulash

by | Jul 12, 2016 | Soups

I don’t know if this soup has been named after Likócs, a garden district of Győr, or  it has nothing to do with it, but it’s surely one of the best gulyás soups I have ever eaten. This type of goulash is made with pork (instead of beef) and potatoes, other vegetables like carrot, parsley root and celeriac are not added in this case. Instead of pinched noodles (csipetke) we use cérnametélt, literally thread noodles, an extra-fine pasta. Once the soup is done, it’s enriched with sour cream and flavoured with lemon juice.

Likócsi pork goulash
Likócsi pork goulash – photo:


  • 1 kg (~2 1/4 lbs) boneless pork, cut into 1 inch cubes
  • 2 tbsp lard
  • 2 onions, finely chopped
  • 1 tbsp Hungarian paprika
  • 2-3 tsp salt
  • 2 garlic cloves, finely chopped
  • 1/2 tsp caraway seeds
  • 700 g (~1 1/2 lbs) potatoes, diced
  • 1,5 – 2 liters (~6-8 cups) stock or water
  • 2 green peppers, chopped
  • 1 tomato, chopped
  • 100 g (~3 1/2 oz) extra-fine noodles (cérnametélt – thread noodles)
  • 2 tbsp sour cream
  • lemon juice to taste

Sauté onions in lard until translucent. Add pork and sear until all sides turn white. When the meat releases enough juice, sprinkle with paprika and salt. Once the liquid boils away, reduce the heat, add finely chopped garlic and caraway seeds, and pour in water, just enough to cover 1/3 of the food (pork has to be braised in a small quantity of liquid). Cover and slowly simmer. Stir it regularly and keep adding water until the pork is nearly done.

Once the meat is almost tender, add diced potatoes to the pork and over medium heat, while stirring constantly, cook for 2-3 minutes. Pour in stock or water, then add chopped green peppers and tomatoes. When potatoes start to soften, add noodles and cook for a few minutes until tender. Turn off the heat. Place sour cream in a small bowl, ladle some hot soup over it and mix until well combined. Pour the mixture into the soup and give it a good stir. Finally flavour your soup with freshly squeezed lemon juice.

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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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