Here’s a classic, authentic Hungarian Goulash Soup (Gulyásleves) you can easily make at home 🇭🇺 This is the soup version, not the thick stew—rich, paprika-forward, and deeply comforting.
Hungarian Goulash Soup (Gulyásleves)
Ingredients
2 tbsp lard or vegetable oil
2 large onions, finely chopped
1½ lb (700 g) beef chuck or shin, cut into cubes
2–3 tbsp sweet Hungarian paprika (very important)
½ tsp hot paprika (optional)
3 cloves garlic, minced
1 tsp caraway seeds (lightly crushed)
1 tomato, chopped (or ½ cup crushed tomatoes)
1 green bell pepper, chopped
2 medium carrots, sliced
1 parsnip or root parsley (optional), sliced
2 medium potatoes, diced
6–7 cups beef broth or water
1 bay leaf
Salt & black pepper, to taste
Fresh parsley, for garnish
Optional (traditional):
Small dumplings (csipetke) or egg noodles
Instructions
Sauté the onions Heat lard/oil in a large pot. Add onions and cook slowly until soft and lightly golden.
Add paprika (off heat) Remove pot from heat, stir in sweet paprika (and hot paprika if using). This prevents bitterness.
Brown the beef Return to heat, add beef cubes, stir well to coat. Cook until meat starts releasing juices.
Build the flavor Add garlic, caraway seeds, tomato, and green pepper. Season lightly with salt and pepper.
Simmer Pour in broth/water, add bay leaf. Bring to a gentle boil, then reduce heat and simmer 60–90 minutes, until beef is tender.
Add vegetables Add carrots, parsnip, and potatoes. Cook another 20–30 minutes until vegetables are soft.
Finish Adjust seasoning. Add dumplings or noodles if using and cook until done.
Serving
Serve hot with crusty bread or fresh rolls
Garnish with chopped parsley
Even better the next day 😍
If you want, I can also give you:
✔️ Slow cooker version
✔️ Pressure cooker / Instant Pot version
✔️ Exact traditional Hungarian dumplings (csipetke)
