Hungarian Goulash Soup

Instructions:

1. Brown the beef:
   • Heat oil or lard in a large pot over medium heat.
   • Add beef cubes and brown on all sides. Remove and set aside.
2. Sauté the onions & spices:
   • In the same pot, add chopped onions and cook until translucent.
   • Stir in garlic, paprika, and caraway seeds, cooking briefly (don’t burn the paprika!).
3. Build the soup:
   • Return the beef to the pot.
   • Add carrots, parsnips, bell pepper, tomato (or paste), bay leaf, and broth.
   • Bring to a boil, then reduce heat to low and simmer gently for 1.5–2 hours, until beef is tender.
4. Add potatoes:
   • About 20–25 minutes before serving, add diced potatoes. Continue simmering until tender.
5. Season & serve:
   • Taste and adjust salt, pepper, and paprika.
   • Serve hot, garnished with chopped fresh parsley.

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Tips & Variations:

• For a thicker, more stew-like goulash, mash some potatoes in the pot before serving.
• Some recipes add small csipetke (tiny Hungarian noodles) for extra heartiness.
• Pair with fresh bread for dipping—it soaks up the paprika-rich broth beautifully.

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If you want, I can also give you a quick version of Hungarian Goulash Soup that’s ready in under an hour, perfect for busy nights but still packed with that authentic flavor.

Do you want me to share that version too?