Instructions
1. Sauté the onion
Heat the oil or lard in a large pot over medium heat. Add chopped onion and cook until soft and golden (about 5–7 minutes).
2. Add paprika
Remove the pot briefly from heat and stir in the paprika to avoid burning.
3. Cook the beef
Add the cubed beef and cook for about 5 minutes until lightly browned.
4. Add aromatics
Stir in garlic, caraway seeds, tomato, and bell pepper. Cook for another 3–4 minutes.
5. Simmer the soup
Pour in the broth or water. Bring to a boil, then reduce heat and simmer for about 45 minutes until the beef becomes tender.
6. Add potatoes
Add the cubed potatoes and cook for another 15–20 minutes until the potatoes are soft.
7. Season and serve
Season with salt and black pepper. Garnish with fresh parsley.
🍲 Serving Suggestions
- Serve with crusty bread or traditional Hungarian dumplings called csipetke.
- A spoonful of sour cream can be added for extra richness.
💡 Tip: In Hungary, this soup is often cooked in a bogrács (cauldron) over an open fire, which gives it an incredible smoky flavor.
If you want, I can also show you the real Hungarian Csipetke dumplings recipe that are traditionally added to goulash soup.
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