They call me goulash soup or “goulash”, for short, and despite rumours to the contrary I am, indeed, a soup, albeit rather a thick one, but a soup nonetheless. My one indispensable ingredient is cubed meat. It can be pork, beef, mutton or even a mixture of the above. The use of red onions, potatoes, and carrots is also essential, as is paprika, but I have many variations beyond those things. Some people use different types of vegetables (even mushrooms or green beans) when they make me, but one thing is sure: fresh, white bread should be close my side. I think every food wishes they were me. Although being the best-known Hungarian dish comes not only with glory, but also with responsibility. And that responsibility has been weighing on my shoulders since the 1800s, so believe me, I know what I'm talking about. I owe my special position to the Hungarian nobles who wanted to play a trick on Joseph II, King of Hungary and Holy Roman Emperor and using a national dish.