Hungarian Goulash Soup (Gulyásleves)

Main Soup

700 g beef chuck, cut into 1-inch cubes

2 large onions, finely chopped

2 cloves garlic, minced

3 tbsp sweet Hungarian paprika (essential for authentic flavor!)

1 tsp caraway seeds

1 bay leaf

1 red bell pepper, diced

2 medium carrots, sliced

2 medium potatoes, diced

1 tomato, chopped (or 1 tbsp tomato paste)

6 cups beef broth (or water)

Salt & black pepper to taste

Optional Additions

1 parsnip, sliced

1 small celery root, diced

1 spicy 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

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

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

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

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

Season with salt and pepper. Remove bay leaf.
Garnish with fresh parsley and serve hot with bread and sour cream

Tips & Variations

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.

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Hungarian Goulash Soup (Gulyásleves)