Hungarian Goulash Soup
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.
A hearty and deeply paprika-flavored Hungarian beef and potato soup perfect for cold days.
Nutrition per serving
Ingredients
protein
spices
vegetables
base
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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