Hungarian Goulash Soup

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

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

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

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

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

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

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.