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Hungarian Goulash Soup Receipe

Goulash Soup at Rudi Lechners

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Goulash Soup

Servings: 12



1/3 cup OIL

2 ounces PAPRIKA

1 gallon WATER

1 1/2 pounds DICED POTATOES




3 tablespoons CORN STARCH

1 tablespoon VINEGAR



Slice the inside round into 1/4 inch cubes.

Heat the oil and add the onions. Saute the onions until light browned.

Add the inside round and continue to saute while adding the paprika.

Deglaze with vinegar and add the tomato puree, water and spices.

Cook for 40 minutes. Add the potatoes and cook for an additional 5 minutes or until the potatoes are done.

Combine the starch with water and add to soup to thicken as needed.

Simmer for 5 minutes and season to taste.

Roesti receipe

Roesti Receipe from Rudi Lechners

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12 servings

Makes 12 4oz. Roesti @ 4″ diameter, 1/8th inch thick


4 lbs starchy potatoes, unpeeled

1 pint vegetable oil

1/2 lb. onions, thinly sliced

salt and freshly ground black pepper

1 table spoon caraway seed


Cook the unpeeled potatoes al dente (not to soft), preferably one day before.

Let them cool down gradually and DO NOT cool them down in cold water!

Peel the potatoes and roughly grate them on a ‘Roesti’ grater (a coarse cheese grater works just as well).

Grate onions and add the potatoes, mix well. Season with caraway seed, salt and pepper and set aside.

Heat cast iron skillet or heavy frying pan with oil, add potato-onion mixture and form a nice round flat cake, in pressing it tight together.

Pan-fry on both sides until golden brown. Transfer to serving plate

Hungarian Goulash Soup Receipe

Eintopf: The Epitamy German-Form of Irish Stew

Eintopf is traditional German stew similar to Irish stew. The name Eintopf means “one pot” deriving from the way it is cooked rather than an actual recipe. The Kassel area (spelled Cassel until 1928) is a town on the Fulda River in northern Hesse, Germany that makes their own version such as lumpen und fleeh which translates into “rags and fleas”, generally meaning whatever unused ingredients that are in the house are put into this soup, so no food goes to waste. Even though the history of this dish appears to dictate a pauper’s meal, this is not always so. Eintopf is an exceptionally delicious and satisfying meal in itself. Rudi Lechners Restaurant is pleased to serve this hearty comforting stew.

eintopf This dish has tradition and is one of the most popular stews from Germany. Eintopf was created during the times when people had a big family to feed but not a lot of money. When housewives didn’t have much time to cook because of the chores they had to get done, whether it was laundry day or working in the fields during harvest time, they would make Eintopf since it is a fairly simple and time saving, yet filling dish to make. During the 1930’s Hitler insisted that Germans return to the basic meals of former days.

In fact, Hitler made it law in 1933 from October until March that one Sunday a month was Eintopfsonntag, one-pot Sunday. Donations were made to the poor from the money saved from not eating extravagantly. Don’t let its history steer you away from enjoying this stew on a cold day. Rudi Lechners Restaurant prepares this simple but deliciously satisfying and soul warming stew in old world German tradition.

Most recipes for Eintopf have similar fundamental ingredients: a broth, vegetables, potatoes or pulses (legumes that are part of the food grain family and can include chickpeas, peas, lentils or any starchy legume, potatoes or even kohlrabi) and then some kind of sausage or meat (commonly pork, beef or chicken) and sometimes fish or lamb. The stew can vary from region to region but essentially has the same basic ingredients but adding that regions cuisine influences. Rudi Lechners Restaurant strives to make this stew delicious while keeping with the tradition of German style cuisine.

We invite you to come try our Rudi Lechner’s famous- Eintopf made in the traditional German way, as well as our other appetizing soups, entrees and desserts. Come join us at Rudi Lechners Restaurant and relish in the old world heritage atmosphere of our restaurant and leave the cooking to us.