CategoryBeef, Chefs Choice, Soups
Hungarian Goulash Soup (Gulyásleves) is a hearty and rustic dish, filled with tender beef, potatoes, carrots, and bell peppers in a rich, paprika-infused broth. This soup is deeply flavorful, warming, and comforting, making it perfect for cold weather. Serve with crusty bread to soak up the delicious broth.
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For the Goulash Soup
2 tbsp vegetable oil or lard
¾ kg beef chuck or stewing beef, cut into 1-inch cubes
1 large onion, finely chopped
3 cloves garlic, minced
2 tbsp Hungarian sweet paprika
1 tsp smoked paprika (optional, for depth)
½ tsp caraway seeds
½ tsp black pepper
1 tsp salt (adjust to taste)
1 tsp dried marjoram (optional)
2 medium carrots, peeled and sliced
2 medium potatoes, peeled and diced
1 red bell pepper, chopped
1 small tomato, diced (or 1 tablespoon tomato paste)
6 cups beef broth or water
1 bay leaf
1 tsp Worcestershire sauce (optional, for umami)
1 tsp white vinegar or lemon juice (to balance the flavors)
For Serving
Fresh parsley, chopped
A dollop of sour cream (optional)
Crusty bread or rustic rolls
Extra paprika for garnish
Brown the Beef
1
- Heat the Oil:
- In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons oil or lard over medium-high heat.
- Sear the Beef:
- Add beef cubes and brown on all sides for 5 minutes.
- Remove the beef and set aside.
Build the Flavor Base
2
- Sauté the Onions and Garlic:
- In the same pot, add onions and cook until golden (5 minutes).
- Stir in garlic, paprika, smoked paprika, caraway seeds, salt, black pepper, and marjoram.
- Cook for 1 minute, allowing the spices to bloom.
- Add Tomato and Beef:
- Stir in diced tomato (or tomato paste).
- Return the seared beef to the pot.
Simmer the Goulash
3
- Add Broth and Bay Leaf:
- Pour in beef broth or water, then add the bay leaf and Worcestershire sauce.
- Slow Cook the Soup:
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 1½ to 2 hours, until beef is tender.
Add Vegetables
4
- Add Carrots, Potatoes, and Peppers:
- Stir in carrots, potatoes, and red bell pepper.
- Simmer for 30 minutes, until vegetables are soft.
- Final Seasoning:
- Stir in white vinegar or lemon juice to brighten the flavors.
- Adjust seasoning with more salt or paprika if needed.
Serve and Garnish
5
- Ladle into Bowls:
- Divide the goulash soup into serving bowls.
- Garnish:
- Sprinkle with chopped parsley.
- Add a dollop of sour cream for creaminess (optional).
- Pair with Bread:
- Serve with crusty bread to soak up the rich broth.
- Offer Extra Paprika:
- Provide extra paprika for added smokiness.
Pro Tips
6
- For the Best Flavor: Let the soup sit for a few hours or overnight before serving.
- Make It Spicier: Add a pinch of hot paprika or cayenne pepper.
- For a Thicker Soup: Mash some of the potatoes before serving.
Ingredients
For the Goulash Soup
2 tbsp vegetable oil or lard
¾ kg beef chuck or stewing beef, cut into 1-inch cubes
1 large onion, finely chopped
3 cloves garlic, minced
2 tbsp Hungarian sweet paprika
1 tsp smoked paprika (optional, for depth)
½ tsp caraway seeds
½ tsp black pepper
1 tsp salt (adjust to taste)
1 tsp dried marjoram (optional)
2 medium carrots, peeled and sliced
2 medium potatoes, peeled and diced
1 red bell pepper, chopped
1 small tomato, diced (or 1 tablespoon tomato paste)
6 cups beef broth or water
1 bay leaf
1 tsp Worcestershire sauce (optional, for umami)
1 tsp white vinegar or lemon juice (to balance the flavors)
For Serving
Fresh parsley, chopped
A dollop of sour cream (optional)
Crusty bread or rustic rolls
Extra paprika for garnish
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