This authentic Hungarian Goulash Soup recipe features tender beef, paprika, and root vegetables simmered into a deeply flavorful, comforting bowl of traditional Eastern European cuisine. A rustic, satisfying dish that’s perfect for cold days or hearty appetites.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 2 hrsTotal Time 2 hrs 20 mins 2 tbsp lard or vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 ½ lbs beef chuck or stewing beef, cut into ¾-inch cubes
1 ½ tbsp sweet Hungarian paprika (NOT smoked)
1 tsp caraway seeds (optional but traditional)
2 medium carrots, sliced
2 parsnips or 1 large, sliced
2 medium potatoes, diced
1 bell pepper (red or green), chopped
1 tomato, chopped (or 1/2 cup canned diced tomatoes)
6 cups beef broth or water
Salt and pepper to taste
Fresh parsley, for garnish
Hot paprika or chili flakes (optional, for heat)
Sauté the Base
1
In a large pot, heat lard or oil over medium heat.
Add chopped onion and cook until golden, about 6–8 minutes.
Add garlic, stir for 30 seconds.
Build the Flavor
2
Remove from heat briefly, stir in paprika and caraway seeds to bloom the spices (this prevents burning).
Immediately add beef and stir to coat. Return to medium heat and brown meat on all sides.
Simmer the Soup
3
Add carrots, parsnips, tomato, and bell pepper. Stir well.
Pour in broth or water and bring to a boil.
Reduce heat and simmer, partially covered , for 1½ to 2 hours , until beef is tender.
Add Potatoes & Finish
4
Add diced potatoes in the last 25–30 minutes of cooking so they stay intact.
Taste and season with salt, pepper, and extra paprika if needed.
Serve
5 Ladle into bowls, garnish with parsley, and serve hot.
Pairing Suggestions
6
Fresh crusty bread or csipetke (Hungarian pinched noodles)
Cucumber salad or pickled peppers
A cold pilsner or light Hungarian red wine like Kadarka
Follow up with a slice of Dobos torte or a strong coffee
Tips & Notes
7
Paprika matters: Use authentic Hungarian sweet paprika for real depth and sweetness.
Don’t brown paprika directly over heat — always stir it into warm fat then immediately add liquid.
This is a soup , not a stew — so it’s slightly brothy, not thick like American goulash.
Make ahead: Tastes even better the next day!
For more smokiness, a dash of smoked paprika can be added, though it's not traditional.
Ingredients 2 tbsp lard or vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 ½ lbs beef chuck or stewing beef, cut into ¾-inch cubes
1 ½ tbsp sweet Hungarian paprika (NOT smoked)
1 tsp caraway seeds (optional but traditional)
2 medium carrots, sliced
2 parsnips or 1 large, sliced
2 medium potatoes, diced
1 bell pepper (red or green), chopped
1 tomato, chopped (or 1/2 cup canned diced tomatoes)
6 cups beef broth or water
Salt and pepper to taste
Fresh parsley, for garnish
Hot paprika or chili flakes (optional, for heat)
Directions Sauté the Base
1
In a large pot, heat lard or oil over medium heat.
Add chopped onion and cook until golden, about 6–8 minutes.
Add garlic, stir for 30 seconds.
Build the Flavor
2
Remove from heat briefly, stir in paprika and caraway seeds to bloom the spices (this prevents burning).
Immediately add beef and stir to coat. Return to medium heat and brown meat on all sides.
Simmer the Soup
3
Add carrots, parsnips, tomato, and bell pepper. Stir well.
Pour in broth or water and bring to a boil.
Reduce heat and simmer, partially covered , for 1½ to 2 hours , until beef is tender.
Add Potatoes & Finish
4
Add diced potatoes in the last 25–30 minutes of cooking so they stay intact.
Taste and season with salt, pepper, and extra paprika if needed.
Serve
5 Ladle into bowls, garnish with parsley, and serve hot.
Pairing Suggestions
6
Fresh crusty bread or csipetke (Hungarian pinched noodles)
Cucumber salad or pickled peppers
A cold pilsner or light Hungarian red wine like Kadarka
Follow up with a slice of Dobos torte or a strong coffee
Tips & Notes
7
Paprika matters: Use authentic Hungarian sweet paprika for real depth and sweetness.
Don’t brown paprika directly over heat — always stir it into warm fat then immediately add liquid.
This is a soup , not a stew — so it’s slightly brothy, not thick like American goulash.
Make ahead: Tastes even better the next day!
For more smokiness, a dash of smoked paprika can be added, though it's not traditional.
Hungarian Goulash Soup (Gulyásleves)
