Soup/Stew

This is a delicate, light-tasting soup.

Can be prepared in 45 minutes or less but requires additional unattended time.

Cooking the curry powder over low heat for a short time eliminates any raw taste and sweetens the spice.

FANESCA Maricel Presilla, chef-owner of the restaurant Zafra in Hoboken, New Jersey, first offered fanesca — a more elaborate rendition of the streamlined dish here — during Holy Week. Now it's one of the restaurant's most popular weekend specials year-round. Traditional accompaniments include bolitas de harina (flour fritters), fried plantains, and bottled hot sauce.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less but requires additional unattended time.

"Because my family loves this hearty stew so much, I included it in a cookbook I put together for my children," Joy Smith, Glastonbury, Connecticut. "It makes a comforting meal on cold winter evenings here in Connecticut, and it's a convenient dish that freezes and reheats well."

Pureeing half of the soup (including the meat) gives it a denser consistency. While most Hungarian cooks do not top goulash with sour cream, go ahead; it adds a nice creaminess and tang.

Fermented black beans are an essential ingredient to this soup. I couldn't find exactly the kind of beans Kunkhen used, so I settled for a prepared black bean garlic sauce, which was perfect and gave the soup the same earthy taste that Kunkhen's had. I recommend that if you are using black beans you begin by adding 5 teaspoons, then taste the soup for seasoning. If it needs more flavor, add more black beans. The tablespoon of black bean garlic sauce was perfect to season this amount of soup.

Adding the whole basil leaves to the finished soup gives it a super-fresh taste.

Poquitos are small, pinkish-brown beans indigenous to the Santa Ynez region. Dried pink beans are a good substitute.

Active time: 30 min Start to finish: 45 min