Hungarian Goulash Soup is a traditional dish renowned for its robust flavours and comforting warmth. Originating from Hungary, this hearty soup features tender beef, vegetables, and a rich paprika-infused broth. It’s a staple in Hungarian cuisine and has gained popularity worldwide for its delicious taste and satisfying texture.
To make Hungarian goulash soup, start by browning cubed beef in a pot with onions and garlic. Then, add potatoes, carrots and red bell peppers, along with tomato paste, paprika and caraway seeds to infuse the soup. These ingredients give the soup its signature flavours. After adding beef broth, simmer the soup until the beef is tender and the vegetables are cooked through. Season with salt and pepper to taste, and garnish with fresh parsley before serving.
The result is a flavourful and comforting soup that warms both the body and soul, making it perfect for chilly days or cosy nights at home. Hungarian goulash soup is often enjoyed with a dollop of sour cream, adding a creamy richness to the dish. It’s a versatile recipe that can be easily customized with additional vegetables or spices according to personal preference.
Whether served as a starter or a main course, Hungarian goulash soup is sure to delight anyone who tries it. Its hearty nature makes it a filling meal on its own, while its bold flavours make it a standout dish. So why not bring a taste of Hungary to your table with this classic and comforting soup?
Hungarian Goulash Soup
Ingredients
- 500 g beef stew meat cubed
- 2 tbsp vegetable oil
- 1 large onion chopped
- 2 cloves garlic minced
- 2 large potatoes peeled and diced
- 2 large carrots peeled and sliced
- 1 large red bell pepper diced
- 2 tbsp tomato paste
- 1 tbsp paprika
- 1 tsp caraway seeds
- 950 ml beef broth
- salt to taste
- ground black pepper to taste
- parsley chop for garnish
- sour cream
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the cubed beef and cook until browned on all sides. Remove the beef from the pot and set it aside.2 tbsp vegetable oil, 500 g beef stew meat
- In the same pot, add the chopped onion and garlic and sauté until the onion is translucent and fragrant.1 large onion, 2 cloves garlic
- Add the diced potatoes, sliced carrots, and diced red bell pepper to the pot. Cook for a few minutes until slightly softened.2 large potatoes, 2 large carrots, 1 large red bell pepper
- Stir in the tomato paste, paprika, and caraway seeds, and cook for another minute to toast the spices.2 tbsp tomato paste, 1 tbsp paprika, 1 tsp caraway seeds
- Return the browned beef to the pot and pour in the beef broth.950 ml beef broth
- Bring the mixture to a boil, then reduce the heat to low and simmer for about 1 to 1.5 hours, or until the beef is tender and the vegetables are cooked through.
- Season the goulash soup with salt and pepper to taste.salt, ground black pepper
- Serve hot, garnished with chopped fresh parsley. Optionally, you can serve with a dollop of sour cream on top for added richness and creaminess.sour cream, parsley
