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Gully soup

Gully soup

Fast, tasty and healthy! :)

  • 1 gulie
  • 2 carrots
  • 1 parsley root
  • 1 slice of celery
  • 1 red bell pepper
  • chopped parsley
  • salt pepper

Servings: -

Preparation time: less than 30 minutes


Gulia, carrots, parsley root and celery, clean them and grate them.

In a bowl, heat a little olive oil and heat the vegetables. Cut the pepper into small cubes and add to the rest of the vegetables. After about 10-15 minutes, add water, season with salt and pepper and let the soup boil. When it's ready, I added semolina dumplings and let it boil until they softened, but we can also add small pasta. At the end we sprinkled finely chopped parsley.

Good appetite!

Transylvanian goulash soup

  • Gull soup (Maria Baciu / Epoch Times) Gull soup
  • Ingredient (Maria Baciu / Epoch Times) Ingredient
  • Preparation of ingredients (Maria Baciu / Epoch Times) Preparation of ingredients
  • Add paprika and washed rice (Maria Baciu / Epoch Times) Add paprika and washed rice
  • When the vegetables are half cooked add the gules (Maria Baciu / Epoch Times) When the vegetables are half cooked add the gules
  • Delicious soup is ready to serve (Maria Baciu / Epoch Times) Delicious soup is ready to serve

Gullie soup is a great entree for an elegant dinner. It is a very tasty soup, which due to its rich vitamin content, is especially appreciated both in late summer when the goulash is young and raw, and in late autumn or winter.


  • 2 gulii
  • 2-3 carrots
  • 1 parsley (root and leaves)
  • a bunch of green onions or a dried onion
  • 1 tablespoon oil or melted butter
  • 2 tablespoons rice
  • 250 ml yogurt
  • 2 yolks
  • the juice of a lemon
  • salt, pepper and paprika to taste


Wash and clean the vegetables, then cut into slices.
Fry the chopped onion in a tablespoon of butter or oil for about a minute. Then add the carrots and parsley, and cover the mixture for five minutes.

Add paprika, washed rice and about 4 liters of water or hot bone soup and salt. Put the lid on, and simmer for ten minutes.

When the vegetables are half cooked, add the cleaned and chopped sticks. Add more salt and pepper if necessary, then continue to boil until the goulash is cooked.

When the goulash is cooked, remove the soup from the heat and separately mix the yolks with the yoghurt in a deep bowl or plate. Then gradually add to the hot soup, stirring constantly.

Sprinkle with lemon juice and sprinkle with freshly chopped parsley. Serve hot with hot peppers.

Gully soup

Put the carrot, the peeled gulia, the celery on the large grater. Finely chop the onion. Cook the carrot well, add the gulia, celery and onion.

Fill with water and bring to a boil. I also put a little vegeta and of course salt. When the gulia has boiled, mix the yolks with the sour cream, add a little of the hot soup and then pour everything into the pot.

Serve with chopped parsley or dill and croutons.
It's delicious !

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4 smaller and tender balls
2 onions
100g celery
2 carrots
2 tablespoons rice
Salt, pepper, vegeta, paprika, parsley leaf, to taste
Cream (according to preferences can be added to the plate when serving soup)

Method of preparation:
We clean the goulash, onion, carrot and celery and wash them.

Grate the carrots and celery on a grater.

Finely chop the onion and put it in a frying pan with hot oil. After it has browned, add a teaspoon of paprika and leave it on the fire for another minute.

In a 6 liter pot put 4 liters of water seasoned with vegeta and put it on the fire to boil. When it boils, add the goulash and the other vegetables given on the grater and the hardened onion. After 10 minutes of cooking, add the washed and selected rice, beforehand and let everything boil for another 20-25 minutes. When serving, we can add to the plate a tablespoon of sour cream and finely chopped parsley.

The complete recipe, in pictures, can be downloaded here: Gulii soup (PDF format)

Cream soup

Autumn, days and especially cool evenings, the best time for a hot and velvety cream soup. I especially like these creams with an intense vegetable taste and I tried a lot of options, and now I came up with the idea to try a creamy soup. It came out very good, with a pleasant taste and a delicate consistency, and the crunchy bacon with which I served it matched perfectly, although it would also reconcile with some croutons. Cream soup is a simple and quick recipe, it will not give you big headaches if you decide to try it.

Preparation time: 00:15 hours
Cooking time: 00:25 hours
Total Time: 00:40 hours
Number of servings: 6
Degree of difficulty: low

Ingredients Soup Cream De Gulii:

  • 4 medium-sized balls (as young as possible, not wooden ones)
  • 2 medium-sized potatoes
  • 1 leek, white and light green
  • 1 liter of chicken soup (can be replaced with water or vegetable soup)
  • 1 tablespoon olive oil
  • 25 grams of butter
  • 150 grams of sour cream for cooking
  • 1 bay leaf
  • 1 nutmeg powder
  • salt pepper
  • in addition: fried bacon or croutons, a few drops of olive oil, greens to taste

Preparation of Cream Soup:

1. Peel a squash, grate it and cut it into cubes. Attention, you can also use the leaves, if you like, only they have a taste similar to sorrel, not necessarily very close to the taste of gullies, which I wanted to feel unaltered.

2. The leek is cleaned and cut into slices. Put a pan on the fire in which the oil is heated. Add the butter and when it has melted, the leek slices and 1 pinch of salt.

Inbox (1) & # 8211 [email protected] & # 8211 Gmail 3. Cook the leeks until they soften a little (3-4 minutes), then add the diced cabbage and cook together, stirring constantly, 4- 5 minutes. After this time, add the peeled and diced potatoes, chicken soup (or vegetable or water) and bay leaf.

4. Boil the soup until both the potatoes and the diced goulis have softened well (about 15-20 minutes). Take the pan away from the heat, remove the bay leaf and put it in the blender.

5. Place a fine sieve (preferably metal) on top of a clean pan and pass the soup through the sieve for a finer texture and to retain any woody parts of the gules. Heat the soup, add sour cream and match the taste with nutmeg, salt and pepper to taste. Serve hot soup, garnished with a few drops of olive oil, fried bacon or croutons and greens to taste.

Guli soup, a unique recipe, perfect for children

Who wouldn't want a tasty and steaming dish, like this goulash soup, when it gets home chilled? The soup recipe is one with a low degree of complexity, and the prepared ingredients end up for 2 servings of soup. If there are several mouths at the table, you can always double or triple the amount of ingredients used.

Ingredients for goulash soup:

1 medium white or red potato, peeled and diced
1 clove of garlic, cleaned and chopped
1/2 teaspoon kosher salt
2 cups of juice from a chicken soup or water
1/2 medium gulie, with leaves, finely chopped and chopped or grated
1 teaspoon lemon juice
1-2 large eggs
sea ​​salt
freshly ground black pepper
freshly grated parmesan, extra-virgin olive oil or yogurt for serving

4 steps to prepare gulia soup:

1. In a medium saucepan, over medium-high heat, add the potatoes, garlic, salt and water. Bring the composition to the boil, then reduce the heat.

2. While the potatoes are boiling, cut the gulia. Remove thick, stiff stems and cut into small pieces. Add the pieces of gulia to the pot and boil the soup for two minutes.

3. Cut the gulia leaves into small pieces and add them to the pot with the potatoes and goulash. If necessary, add more water so that all the ingredients are covered. Cover the pot with a lid and let the soup boil for 8-10 minutes. This is ready when the potatoes are easily pierced with a fork, and the gully leaves are tender.

4. Stir in the lemon juice. Taste and season with salt and pepper to taste. To finish, break the eggs into measuring cups and let them slide lightly into the soup. Put a little soup on top of the eggs, with the polish, and let it boil for another 4 minutes, with the lid on. Grate Parmesan cheese or put a little yogurt on plates when serving soup.

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What ingredients do we use for the recipe for goulash soup with sour cream and dill?

  • 4 gulii
  • 4 carrots
  • 2 onions
  • 200 gr. sour cream
  • 2 yolks
  • dill
  • salt
  • garlic and parsley optional

Ingredients Gull soup

3 medium gulii
1 small carrot
1 piece celery root
1 small onion
200 ml sour cream
2 eggs
a few dill threads
salt pepper
a little oil or butter

Preparation Gull soup

  1. Finely chop the carrot, celery and onion or grate them. Fry in a little oil or butter until soft.
  2. Peel a squash, grate it and slice it as you prefer. Add over vegetables and cover with 1.5 l of water. Add salt and pepper and cook for about 20 minutes.
  3. When the goulash is cooked, separate the egg whites from the yolks.
  4. The beaten egg white is slowly poured into the soup to make rags.
  5. Beat the yolks and mix with the sour cream. Then dissolve with 3-4 tablespoons of hot soup. Turn the heat to low and pour slowly into the pot, so as not to cheese. Leave it on the fire (not to boil) for another 5 minutes, then add the chopped dill and turn off the heat. More suitable for salt.
  6. Gullie soup is served with croutons or cheese cubes.