>>306075
https://en.wikipedia.org/wiki/Goulash

In Hungary

Gulyas
Main article: Gulyasleves

In Hungarian cuisine, traditional "Gulyásleves" (literally "goulash soup"), "bográcsgulyás",[9] pörkölt, and paprikás were thick stews made by cattle herders and stockmen.[9] Garlic, caraway seed, bell pepper, and wine are optional. These dishes can be made as soups rather than stews. Excepting paprikás, the Hungarian stews do not rely on a flour or roux for thickening. Tomato is a modern addition, totally unknown in the original recipe and in the whole Central European food culture until the first half of the twentieth century.

Goulash can be prepared from beef, veal,[10] pork, or lamb. Typical cuts include the shank, shin, or shoulder; as a result, goulash derives its thickness from tough, well-exercised muscles rich in collagen, which is converted to gelatin during the cooking process. Meat is cut into chunks, seasoned with salt, and then browned with sliced onion in a pot with oil or lard. Paprika is added, along with water or stock, and the goulash is left to simmer. After cooking a while, garlic, whole or ground caraway seed, or soup vegetables like carrot, parsley root, peppers (green or bell pepper) and celery may be added. Other herbs and spices could also be added, especially chili pepper, bay leaf and thyme.[9] Diced potatoes may be added, since they provide starch as they cook, which makes the goulash thicker and smoother. However, chili peppers and potatoes are modern additions, totally unknown in the original recipe. A small amount of white wine or wine vinegar may also be added near the end of cooking to round the taste. Goulash may be served with small egg noodles called csipetke.[11] The name Csipetke comes from pinching small, fingernail-sized bits out of the dough (csipet =pinch) before adding them to the boiling soup.

Hungarian varieties
Hungarian goulash variations[12]

Gullies à la Székely. Reduce the potatoes and add sauerkraut and sour cream.
Gulyás Hungarian Plain Style. Omit the homemade soup pasta (csipetke) and add vegetables.
Mock Gulyás. Substitute beef bones for the meat and add vegetables. Also called Hamisgulyás, (Fake Goulash)
Bean Gulyás. Omit the potatoes and the caraway seeds. Use kidney beans instead.
Csángó Gulyás. Add sauerkraut instead of pasta and potatoes.
Betyár Gulyás. Use smoked beef or smoked pork for meat.
Likócsi Pork Gulyás. Use pork and thin vermicelli in the goulash instead of potato and soup pasta. Flavour with lemon juice.
Mutton Gulyás or Birkagulyás. Made with mutton. Add red wine for flavour.
A thicker and richer goulash, similar to a stew, originally made with three kinds of meat, is called Székely gulyás, named after the Hungarian writer, journalist and archivist József Székely (1825–1895).[9]

Paprikás krumpli
"Paprikás krumpli" is a traditional paprika-based potato stew with diced potatoes, onion, bell peppers, ground paprika and some bacon or sliced spicy sausage, like the smoked Debrecener, in lieu of beef.

In German-speaking countries this inexpensive peasant stew is made with sausage and known as Kartoffelgulasch ("potato goulash").

>>307249

>в огурцах вообще нихуя нет

Витамины
А0,06 мг
В10,03 мг
В20,04 мг
В30,3 мг
В60,04 мг
В94,0 мкг
С10,0 мг
Е0,1 мг
Н0,9 мкг
PP0,2 мг

Микроэлементы
железо0,6 мг
калий141,0 мг
кальций23,0 мг
магний14,0 мг
натрий8,0 мг
фосфор42,0 мг
хлор25,0 мг
алюминий425,0 мкг
йод3,0 мкг
кобальт1,0 мкг
марганец180,0 мкг
медь100,0 мкг
молибден16,0 мкг
фтор17,0 мкг
хром6,0 мкг
цинк215,0 мкг

Прочее
моно- и дисахариды2,4 г
крахмал0,1 г
пищевые волокна1,0 г
органические кислоты/td>0,1 г
зола