Making Goulash in Cauldron Family Open Air Fortepan : Fortepan
Goulash in Cauldron Open Air. Fortepan

Hungarian Goulash in Cauldron – Open Air Goulash Cooking

Hungarian Goulash soup has been also made outside the kitchen, in the open air, hanging a very large cauldron over an open camp fire and using strong branches or more recently, a metal tripod-like structure. The open air goulash has its own name and own flavours influenced by the burning wood. Budapest offers various cooking classes where you can learn how to make authentic Hungarian goulash soup:
Hungarian Cooking Goulash and Lunch cooking class

Hungarian Cooking Workshop with Goulash, Chicken Paprikash etc.

Open Air Goulash Cooking

Gulyás Goulash Hungarian Soup Bogrács Cauldron Fortepan : Vargha Zsuzsa
Gulyás Goulash Fortepan : Vargha Zsuzsa

Bogrács gulyás, or open-air ‘cauldron goulash,’ is a quintessential Hungarian traditional meal, a rich and unique soup, deeply rooted in the country’s culinary and cultural heritage, leading back to many centuries. Cooking goulash in a bogrács (a traditional Hungarian cauldron) over an open fire is often associated with outdoor gatherings, festivals, and family celebrations. Here are some key Hungarian traditions regarding ‘cauldron goulash’ (borgracsgulyas).

Goulash Cooking Over Open Fire

Goulash Cooking Outside Magyar Shepherds Pasztor 1942 Fortepan : Szabó Viktor
Goulash Shepherds 1942 Fortepan : Szabó Viktor

Traditionally, goulash can be cooked indoors and also outdoors. In open fire cooking, the Goulash soup is cooking in a Bogrács / Cauldron suspended over an open flame. This method harkens back to the days of Hungarian shepherds (known as pásztorok), who would prepare meals in the fields while guarding the herds. The open fire infuses the goulash with a smoky flavour that’s hard to replicate indoors. You can book an open air goulash cooking experience taking you outside Budapest’s city centre in a peaceful natural setting.

Cauldron Goulash is Communal

Cooking Cauldron Goulash / bogrács gulyás is a communal activity, which brought together shepherds and their families, friends, soldiers, scouts, campers. Families and friends gather around the fire, contributing to the preparation and cooking while enjoying each other’s company. It’s not just about the food, but the shared experience, often accompanied by storytelling, music, and drinks like fruit cordials for the younger ones and often alcoholic drinks for the adults, like beers, wines, or spirits like pálinka (a traditional fruit brandy) or Unicum, a herbal liqueur.

Goulash Hungarian Gulyas Campfire Pioneers Fortepan : Fortepan
Goulash – Pioneers Fortepan

Goulash: Traditional Ingredients

Authentic smokey Cauldron Goulash /  bogrács gulyás includes Hungarian staples like the beautifully red and flavourful Hungarian paprika, ground caraway, a hint of ground marjoram, onions, garlic, and various cuts of beef, often combined with potatoes and root vegetables such as carrots and parsnips, as well as parsley, and additionally enriched with tiny pasta dumplings called csipetke (or even cabbage in some Hungarian varieties). The use of Hungarian paprika (both sweet and hot) is crucial to achieving the distinctive flavours of the dish.

Goulash is Best in Slow Cooking Process

Budapest Market Tour And Hungarian Cooking Class Goulash
Budapest Market Tour And Hungarian Cooking Class Goulash

The cooking process is slow, allowing the ingredients to gradually release their flavours and develop a rich, hearty taste. Stirring is done carefully, and the fire is maintained at a consistent heat. This slow-cooking tradition reflects the patience and care inherent in many Hungarian dishes. Check which meat is best for Goulash soup.

Serving the Goulash Soup

Once the goulash is ready, it’s often served straight from the cauldron if made outside in a bogrács. The soup goes perfectly with fresh bread, especially sourdough bread. But if csipetke (tiny pinched off dumpling-like pasta) was added at the end of the slow cooking, you will less likely eat it with slices of bread In Hungary. It is not uncommon to serve goulash with hot paprika, but the goulash itself is made with sweet or noble sweet paprika (not the hot variety). The meal is typically enjoyed outdoors, in the fresh air, embracing nature and the simple pleasures of good food and company. Eros Pista and other paprika pastes will often be added to the soup (each to their own pleasure).

These traditions reflect the deep connection Hungarians have with their food, emphasising the importance of community, authenticity, and a love of natural flavours. Bogrács gulyás remains a symbol of Hungarian identity and hospitality.

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