How to Make the Perfect Hungarian Goulash Soup
Hungarian · Medium · 105 min · 6 servings
This authentic Hungarian goulash soup is a robust and paprika-rich beef stew-soup with tender chunks of beef and soft potato in a deeply colored and warming broth. It is a beloved Central European dish that has been warming souls for centuries and is surprisingly simple to make at home.
Why this recipe works
This Hungarian Goulash Soup recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 105 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 360 calories with 28g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 700 g beef chuck cut into 2cm cubes
- 3 tbsp sweet Hungarian paprika
- 2 large yellow onions diced
- 400 g waxy potatoes peeled and cubed
- 1 tbsp caraway seeds
- 1.5 liter beef broth
Step by step instructions
Step 1: Brown the Beef and Onions
Heat 2 tablespoons of lard or oil in a large heavy pot over medium-high heat. Add the diced onions and cook for 8 minutes until softened and golden. Remove the pot from the heat, stir in the paprika and caraway seeds and coat the onions well. Return to heat and add the beef cubes, browning on all sides for about 5 minutes.
Step 2: Simmer Low and Slow
Pour in the beef broth and bring to a boil, then reduce heat to low. Cover the pot and simmer gently for 60 minutes until the beef is becoming tender. Stir occasionally to prevent sticking and add a splash of water if the liquid reduces too much.
Step 3: Add the Potatoes
Add the cubed waxy potatoes to the pot and stir them into the broth. Continue simmering uncovered for 20 minutes until the potatoes are completely tender and the broth has thickened slightly from the starch.
Step 4: Season and Serve
Taste the goulash soup and season generously with salt and black pepper. The broth should be richly red and deeply savory. Ladle into large bowls and serve with crusty rye bread or buttered egg noodles on the side.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- beef chuck → lamb shoulder for a gamier and equally traditional Central European flavor
- sweet Hungarian paprika → smoked paprika for a deeper smoky dimension though it changes the traditional character
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding the paprika to hot oil which causes it to burn instantly and turn bitter destroying the entire flavor base of the soup
- Using floury baking potatoes instead of waxy potatoes which causes them to fall apart and turn the soup into a starchy muddy texture
Nutrition facts
Per serving: 360 calories, 28g protein, 22g carbs, 18g fat, 4g fiber.
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