This Hungarian Goulash Soup is a comforting, flavorful dish that warms the soul. Enjoy with good bread and a dollop of sour cream for the full experience!
3tbspsweet Hungarian paprika (essential for authentic flavor!)
1tspcaraway seeds
1bay leaf
1red bell pepper, diced
2medium carrots, sliced
2medium potatoes, diced
1tomato, chopped (or 1 tbsp tomato paste)
6cupsbeef broth (or water)
Salt & black pepper to taste
Optional Additions
1parsnip, sliced
1small celery root, diced
1spicy chilies (for extra heat)
Fresh parsley, chopped (for garnish)
Side Suggestions
Crusty bread or fresh rye bread
Sour cream or yogurt for topping
Pickled vegetables (like cucumbers or peppers)
Brown the Beef
1
Heat lard or oil in a large pot over medium-high heat.
Add beef cubes in batches, searing until browned on all sides (about 5 min). Remove and set aside.
Sauté Onions & Spices
2
In the same pot, add onions and cook until golden (5-7 min).
Stir in garlic, paprika, and caraway seeds, cooking for 1 minute (don’t let the paprika burn!).
Deglaze & Simmer
3
Return beef to the pot, add bell pepper, tomato (or paste), and bay leaf.
Pour in beef broth, bring to a boil, then reduce to a simmer.
Cover and cook for 1 hour, stirring occasionally.
Add Vegetables
4
Stir in carrots, potatoes, and any optional root veggies.
Simmer uncovered for another 30 minutes until beef is tender and veggies are soft.
Adjust & Serve
5
Season with salt and pepper. Remove bay leaf.
Garnish with fresh parsley and serve hot with bread and sour cream
Tips & Variations
6
For richer flavor: Use bone-in beef or add a splash of red wine when deglazing. Make it smoky: Add a pinch of smoked paprika. Vegetarian option: Replace beef with mushrooms and beans.
Ingredients
Main Soup
700gbeef chuck, cut into 1-inch cubes
2large onions, finely chopped
2clovesgarlic, minced
3tbspsweet Hungarian paprika (essential for authentic flavor!)
1tspcaraway seeds
1bay leaf
1red bell pepper, diced
2medium carrots, sliced
2medium potatoes, diced
1tomato, chopped (or 1 tbsp tomato paste)
6cupsbeef broth (or water)
Salt & black pepper to taste
Optional Additions
1parsnip, sliced
1small celery root, diced
1spicy chilies (for extra heat)
Fresh parsley, chopped (for garnish)
Side Suggestions
Crusty bread or fresh rye bread
Sour cream or yogurt for topping
Pickled vegetables (like cucumbers or peppers)
Directions
Brown the Beef
1
Heat lard or oil in a large pot over medium-high heat.
Add beef cubes in batches, searing until browned on all sides (about 5 min). Remove and set aside.
Sauté Onions & Spices
2
In the same pot, add onions and cook until golden (5-7 min).
Stir in garlic, paprika, and caraway seeds, cooking for 1 minute (don’t let the paprika burn!).
Deglaze & Simmer
3
Return beef to the pot, add bell pepper, tomato (or paste), and bay leaf.
Pour in beef broth, bring to a boil, then reduce to a simmer.
Cover and cook for 1 hour, stirring occasionally.
Add Vegetables
4
Stir in carrots, potatoes, and any optional root veggies.
Simmer uncovered for another 30 minutes until beef is tender and veggies are soft.
Adjust & Serve
5
Season with salt and pepper. Remove bay leaf.
Garnish with fresh parsley and serve hot with bread and sour cream
Tips & Variations
6
For richer flavor: Use bone-in beef or add a splash of red wine when deglazing. Make it smoky: Add a pinch of smoked paprika. Vegetarian option: Replace beef with mushrooms and beans.
