Folklorama: Hungarian Goulash Soup and Szekely Gulyas

Hungarian Goulash Soup

In 1980 there were two Hungarian pavilions to greet you with a hearty Isten Hozta!                

They were within walking distance of each other, but the sponsors decided to not share a location.

We’ll never know why.

The Hungarian Kapisztran Folk Ensemble of Winnipeg not only set up the Pannonia Pavilion at 371 Burnell Street, but both their senior and junior groups performed folk dances during Folklorama week.

Visitors could hear folk songs and dance to live Hungarian music.

Displays of Hungarian costumes, embroidery and handicrafts were also there.

They also had a listing of the food they would serve, both the Hungarian name and the English translation:

Laci Pecseyne - a fast-fried seasoned pork

Toltott Paprika - stuffed green peppers in tomato sauce

Palacsinta - light crepes with a variety of fillings

Bogracs Gulyas - Hungarian Goulash

They also had kremes, vanilla cream-filled pastries, desserts and tortes ‘too numerous to mention’.

They shared the recipe for Gulyas Leves - Hungarian Goulash Soup.

I know… I would’ve liked one of the dessert recipes, too.

There were soft drinks, liquors, brandy and beer, as well as Hungarian wine.

In the brochure was a quote from an unnamed famous Hungarian:

There are two kinds of Hungarian wine - Good and Better!

The pavilion was in the Catholic church, St. Anthony, which began as a Hungarian church and is still serving the community.

The Budapest Pavilion was set up at 732 Ellice Avenue, and was sponsored by the Hungarian United Church.

It featured embroidery, fine lace knit-work, carvings, costumes and art objects.

A variety of folk songs and dances were presented by the Children’s Folk Dance Group.

The Hungarian dishes included Goulash, Lecso, Langos and Szekely Gulyas. 

There was a variety of soft drinks, including Malnaszorp (raspberry soda), which is a Hungarian speciality, as well as coffee.

No alcoholic beverages were served.

Maybe that’s why there were two Hungarian pavilions.

The location is now the home of the Ethiopian Medhanialem Orthodox Church, and is across the street from the Winnipeg Central Mosque.

Yes, Winnipeg has changed a bit over the years.

In the current Folklorama50 brochure we still have two Hungarian pavilions: the Hungary-Pannonia Pavilion and the Budapest-Hungaria Pavilion.

I’m glad they both have Hungary in their names.

We got confused by the Pannonia name, too.

Hints:

Szekely Gulyas (Transylvanian Goulash) may be cooked in a 350º F oven until tender.

Mix in the sour cream before serving.

                        Hungarian Goulash Soup 

Cut into small pieces

1 pound beef or pork

Dice finely

1 small onion

Place in a Dutch oven

2 Tablespoons lard

Over medium heat fry the diced onion.

Add 

the meat

1 Tablespoon paprika

1/4 Cup water

Simmer for 1 hour.

Dice

1 small onion

2 carrots

1 small kohlrabi (or 1 celery)

2 sprigs parsley

2 pounds potatoes

Add to the pot

the diced vegetables, except the potatoes

2 quarts water

Simmer for 1 hour.

Add the diced potatoes and simmer for 1/2 hour.

                        Szekely Gulyas  

Cut into small pieces the meat from

2 pounds pork shank

Save the bones.

Chop

1 small onion

Slice 

1 cabbage

Place in a Dutch oven

3 Tablespoons shortening

Over medium heat fry the chopped onion.

Add 

1 Tablespoon paprika

the meat and bones

1/4 Cup water

Cover and simmer for 1 hour.

In a large skillet melt

1 Tablespoon shortening

Add

1 pound sauerkraut

the sliced cabbage

1/4 Cup water

Cook until the cabbage is tender.

Add

1 Tablespoon flour

! Tablespoon salt

Add the cabbage mixture to the meat.

Before serving stir in

1 Cup sour cream