Talk:Gulyásleves

Bogracs gulyas is not a soup it is a stew and that is what the rest of the world try to copy (not very well )they don't even know that Gulyas soup exist! So when we talking about gulyas out side Hungary we refer to traditional Hungarian Bogracs Gulyas. Judit

I agree! Warrington (talk) 20:10, 19 August 2008 (UTC)

Nope. I mean no way! Gulyás is a soup. Period. —Preceding unsigned comment added by 78.92.118.213 (talk) 19:29, 27 October 2008 (UTC)

It is a bit more complicated than that, but Gulyásleves is a soup.

Warrington (talk) 10:21, 30 October 2008 (UTC)

Furthermore, the translation is incorrect. Gulyás means herdsman, or cattleman. Gulya, means cattleherd. the suffix -s in this particular case means "with", as in paprika (red pepper), paprikás (with red pepper). 96.244.38.63 (talk) 04:36, 1 December 2012 (UTC)

Image
I have to say the current image of the soup looks nothing like what gulyásleves actually looks like. This image is more of the Anglo approximation of gulyásleves. The color in Hungary is never clear, but more of a dark reddish brown with spots of red fat floating on top (like chili oil). The base soup colors are coming from the paprika and the beef (as well as other ingredients, I'm sure). — Preceding unsigned comment added by 70.88.216.155 (talk) 01:26, 5 September 2013 (UTC)
 * Is there a more representative image among these? Justlettersandnumbers (talk) 10:17, 5 September 2013 (UTC)
 * Probably this. Even the caption of the image is right. While there are many slight variations in preparation of the dish which can alter the appearance, this particular image looks not only authentic enough but also showcases the individual ingredients, the cuts and typical shapes you'd find in an "usual" preparation. One thing should be pointed out here which is that the sauce bright red, but it is not tomato based - nothing could be further from the truth. The color is gained from the paprika alone (ton of it). I fact, most preparations AFAIK do not use tomatoes at all. — Preceding unsigned comment added by 70.88.216.155 (talk) 22:10, 5 September 2013 (UTC)