Hungarian Goulash Soup

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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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Yields6 Servings
Prep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins
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

Directions

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.

Notes

Hungarian Goulash Soup
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