Here’s a classic Hungarian Goulash Soup (Gulyásleves) recipe you can try at home. I’ll make it detailed but easy to follow:
Ingredients (Serves 4–6)
2 tbsp vegetable oil or lard
1 large onion, finely chopped
2 cloves garlic, minced
500 g (1 lb) beef chuck or stew meat, cut into 1-inch cubes
2 tsp sweet Hungarian paprika (or regular paprika if unavailable)
1 tsp caraway seeds (optional, but traditional)
1–2 medium carrots, sliced
1 parsnip or celery root, sliced (optional)
2 medium potatoes, peeled and diced
1 bell pepper, chopped
2 medium tomatoes, chopped (or 1/2 cup canned tomatoes)
1–1.5 liters (4–6 cups) beef or vegetable stock
Salt and freshly ground black pepper to taste
1 bay leaf
Fresh parsley for garnish
Instructions
Sauté the aromatics: Heat oil or lard in a large pot over medium heat. Add the chopped onion and cook until soft and golden. Add garlic and cook for 30 seconds.
Add the beef: Add the beef cubes and brown them on all sides for about 5–7 minutes.
Add paprika and seasonings: Remove the pot from heat briefly (to avoid burning the paprika) and stir in the paprika and caraway seeds. Mix well to coat the meat.
Add vegetables and stock: Add carrots, parsnip (if using), bell pepper, tomatoes, and bay leaf. Pour in enough stock to cover everything (about 1–1.5 liters). Season with salt and pepper.
Simmer: Bring to a boil, then reduce heat and simmer gently for 1–1.5 hours until the beef is tender.
Add potatoes: About 20–25 minutes before the end of cooking, add the diced potatoes. Continue simmering until potatoes are tender and the soup has a rich, slightly thickened consistency.
Adjust seasoning: Taste and add more salt or pepper if needed.
Serve: Ladle the goulash soup into bowls, garnish with fresh parsley, and serve with crusty bread.
💡 Tips:
For a richer flavor, you can use a mix of beef and veal.
Hungarian goulash is traditionally more of a soupy stew than a thick stew.
Some people add a small amount of caraway or hot paprika for extra warmth.
If you want, I can also give you a quick version of Goulash Soup that takes about 30–40 minutes, perfect for weeknights, without losing the classic flavor.
