Chipetke

The word chipetke is inextricably linked to a national Hungarian dish called goulash. In fact, a chipette is a small-sized piece of dough made from wheat flour, which is mined in the composition of hot first courses, in particular thick Hungarian gulash.

In general, it is customary to cook goulash on beef or veal, which are stewed with speck, onions, sweet peppers (paprika), as well as potatoes. As a result, the finished dish is dense and nutritious, and the addition of a chipette contributes to the fact that the goulash is even more satisfying.

Today, many varieties of goulash are known, but goulash with chipette is considered traditional for Hungarian cuisine food, which is very often offered to taste the guests of the country. This thick soup with small dumplings based on fresh dough enjoys great love and constant popularity among the local population.

In fact, many culinary experts call chipette pasta or soup paste. However, unlike Italian pasta, which is commercially available in dry form, the chipette should be necessarily fresh and soft, ideally prepared immediately before being added to the main course.

So, to prepare a chipette for about four to five servings, which corresponds to the same number of servings of the first dish, you need very few products. First of all, it is one chicken egg, literally a pinch of salt and grams of one hundred or slightly more wheat flour, but necessarily high in gluten.

The process of making a chipette itself consists in the following: the egg is slightly beaten, salted and, with the gradual addition of flour, formed into dough, which should be cool enough, but so much as for dumplings, for example. In addition, the correct dough for the chipette is always pliable and slightly sticky.

In the next stage, you need to pinch small pieces from the dough. By the way, it is noteworthy that the word to the chipette is translated - to pinch or pinch. According to culinary experts who happened to make a chipette on their own - this process is the most difficult thing in the preparation of this product.

When the dough turns into miniature pieces of dough, they can be added to the first course. True, it should be borne in mind that this way the chipette is laid only when the soup is designed for consumption once, otherwise the pieces of dough will subsequently simply begin to spread.

It is best to boil the chipette in slightly salted water separately, and then add them to the goulash or other soup. To do this, you just need to lay flour pieces in boiling salted water and boil after surfacing for another couple of minutes, and then cast them in a colander.