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Hungarian Goulash Soup Recipe

January 8, 2021 by Helene Dsouza 9 Comments

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Helene Dsouza
Nutritious and delicious Hungarian Goulash Soup Recipe to warm up your soul and your belly.
Total Time: 2 hours 30 minutes
5 from 1 vote
Jump to Recipe
goulash from europe
goulash soup from hungary
goulash stew in a bowl and spoon

A Hungarian goulash soup recipe with beef, vegetables and spices.

This is a traditional soup served in an authentic Hungarian soup bowl.

hungarian goulash soup close up

What is Hungarian Goulash?

Hungarian Goulash is a soup or stew prepared with beef, vegetables and spices.

Hungarian Goulash, which has conquered the world with its deliciously rustic taste, has its origins in the cooking methods of Hungarian cowboys roaming the Great Hungarian Plain with herds of long-horn cattle.

The cowherds drove their cattle from grazing grounds to markets all over Eastern Europe and cooked a hearty beef stew over an open fire, using wild onions growing along the plains.

Gulyás is the Hungarian word for cowherd and where this dish gets its name from. 

Historical events play an important part in influencing the ingredient list of this traditional beef stew.

Before tomatoes and chilli peppers were brought to Europe from Central America by Spanish conquistadors, the soup was made with black pepper.

Black pepper was the spice of choice in Europe and was the preferred spice even after chilli peppers arrived from the New World.

There is a legend that hot red pepper seeds were brought to Hungary by a woman who had escaped from a Turkish harem.

The spicy red pepper was called the Turkish pepper to distinguish it from the black pepper.

Only when the Napoleonic Wars cut off Europe’s pepper supply did chillies gain prominence in Hungarian cuisine.

Farmers started growing red chilli peppers and grinding them into a fine powder – paprika, which in time became Hungary’s national spice.

hungarian goulash close up

What is Paprika?

Paprika, the key ingredient in Hungarian Goulash, comes in eight different grades, ranging from mild édes to the very hot erős.

A sweet and mild paprika is achieved by removing the seeds before grinding the pepper pods.

Over time, paprika production has evolved into an art.

In addition to grades according to spiciness, there are additional grades according to the quality of the fragrant powder, such as kulonleges (special), edesnemes (sweet), and rozsa (rose).

Kalosca, the Paprika Capital of the World is an old Hungarian town famous for its paprika production.

Every year in September, a paprika festival is held in honor of the fiery fruit.  

Hungarian Goulash VS American Goulash

Many different versions of goulash exist throughout Eastern and Central Europe as that area was part of the Habsburg Empire, and the dish spread throughout its domain, gaining a bit of local flavor and variation along the way.

American goulash is an entirely different preparation of ground meat and macaroni, which has become a Mid-Western and Southern comfort food. 

goulash soup in a Hungarian handmade bowl

Ingredients

Authentic Hungarian Goulash derives its signature taste from the caraway seeds, paprika, and beef.

The stew is hearty, filling and the meat extremely tender from cooking for a long time.

The carrots give the stew some earthy sweetness and the paprika some smokiness and spiciness.

The keys to a good goulash are good-quality beef and fresh, vibrant Hungarian paprika that will lend the dish some smokiness and complexity.

Traditionally, beef shank has been used to make this hearty stew, but any other tender cut of beef that has less fat works well for this recipe.

I prefer using beef shoulder.

Filet is not the best choice because it is expensive, and it cooks really fast, but the flavors of a goulash only develop through a slow cooking process.

  • Beef
  • Lard or butter 
  • Carrot, potato, tomato
  • OPTIONAL ingredients: bell pepper, leek, and celery root is optional (I didn’t add those but you can!)
  • Onion & garlic 
  • Bay leaf
  • Caraway seeds
  • Paprika (sweet, smokey)
  • Beef stock or any other stock + water
  • Salt & black pepper

How to make it?

Here is an overview on how to make this hungarian goulash from scratch at home.

The complete recipe with US and Metric measurements is located at the bottom of this post.

Step 1 – prep ingredients

Cut the onion into slices and chop the garlic.

Peel the carrot and potatoes and cut into small quarters. Cut tomato small.

Cut the beef into bite-sized cubes as well.

prep vegetables and beef

Step 2 – cook ingredients

In a pot, add the lard or butter and sauté the onions and garlic until tender.

Add the beef cubes and sauté until the meat has some color.

Then add the garlic, carrot, tomato and potato and sauté for a few minutes.

Season with bay leaf, salt, black pepper, caraway seeds and paprika. Pour broth and water over the ingredients and mix up.

cook goulash, season

Step 3 – boil soup

Cook soup covered for about 50 mins.

Uncover and simmer to reduce soup, so that the soup gains on flavor.

Serve up hot when done.

boil goulash

Serving

You can eat this delicious and cozy stew by itself with some crusty bread and a dollop of sour cream or serve it on a bed of rice, egg noodles, or mashed potatoes to create a more filling meal.

It can be served the same way as a Chicken Paprikash.

I think the goulash would be great with this GF artisan Teff flour bread too!

Sprinkle some fresh herbs such as parsley, dill, basil, or chives for added flavor and freshness.

Storing

The goulash can be frozen in batches.

It can be stored in airtight containers in the freezer for up to 3 months.

The cooked goulash will keep for up to 5 days in the fridge and can be reheated in a microwave or on the stove in an appropriate container.

FAQs

Can one make a vegetarian Hungarian goulash?

If you are vegetarian, but still would like to savor the unique flavors of a Hungarian Goulash, you can make this potato goulash. The same recipe can even be made vegan by skipping the sour cream.

How can I make this goulash soup fast for dinner?

Goulash lends itself beautifully to slow-cooking and can be made in a crockpot. If you prefer to speed up the process, you can make it in a pressure cooker or in an instant pot, where it will cook quickly in 30-50 mins.

Dear Reader, did you try the Recipe?

Please feel free to share your thoughts and ideas with us in the comment section further below!

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goulash from europe

Hungarian Goulash Soup Recipe

Nutritious and delicious Hungarian Goulash Soup Recipe to warm up your soul and your belly.
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: Hungarian
Keyword: how to make hungarian goulash, hungarian goulash soup recipe
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 4 servings
Calories: 349kcal
Recipe by: Helene Dsouza

Ingredients

  • 2 smaller Potatoes
  • 1 large Onion
  • 1 medium Carrot
  • 1 Tomato
  • 2 cloves Garlic
  • 2 Tablespoons Lard or butter
  • 1 pound Beef shank or shoulder
  • 1-2 Bay leaf
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • 1 1/2 Tablespoons Caraway Seeds or cumin if no option
  • 2 Tablespoons Paprika sweet variation if possible
  • 1 quart Broth beef or vegetable
  • ½ quart Water
US Customary – Metric

Instructions

  • Prep Vegetables Peel and cut the onion into slices, chop the garlic. Then peel the carrot and slice, peel the potato and cut into smaller pieces. Cut tomato into quarters and cut out the harder center with the stem part. Keep aside
  • Cut beef into cubes.
  • Saute onion and garlic with lard or butter over a medium heat setting in a large pot.
  • Add beef cubes and cook over high heat stirring frequently until they are getting some color.
  • Stir in vegetables and combine, take down to a medium heat setting.
  • Season with bay leaf, salt, black pepper, caraway seeds (or cumin if you can't get caraway seeds), and paprika
  • Pour broth and water over the inrgedients in the pot and increase heat.
  • Mix contents, keep over high heat and cover the pot. Bring to a boil and reduce heat to medium thereafter.
  • Cook for about 50 minutes covered, stirring occasionally over a medium to low heat setting. It should bubble a bit.
  • Uncover and continue to simmer your Hungarian goulash over a slow flame. The goulash should reduce a bit and gain flavor. This can take another 50-60 mins or until you are satisfied with the taste.
  • Serve up as is hot in a bowl or with fresh parsley and/or a dollop of sour cream.

Notes

Goulash turns out tastier when it is left to cook slowly over a longer period of time. This dish is really great when warmed up again the next day. So, I totally recommend that you refrigerate it overnight and warm it up again the next day. It will turn out more flavorful.

Equipment

  • Cutting Board
  • 8 inch Chef Knife
  • Large Pot

Nutrition

Nutrition Facts
Hungarian Goulash Soup Recipe
Amount Per Serving
Calories 349 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 9g45%
Cholesterol 81mg27%
Sodium 1627mg68%
Potassium 609mg17%
Carbohydrates 13g4%
Fiber 4g16%
Sugar 6g7%
Protein 22g44%
Vitamin A 5403IU108%
Vitamin C 11mg13%
Calcium 84mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  1. Georgette says

    March 3, 2020 at 7:51 pm

    I had a goulash years ago it had no tomato products ,it had lots of peppers and paprika . Do you know this recipe?

    Reply
    • Helene Dsouza says

      March 4, 2020 at 8:25 am

      Hi Georgette,
      There are countless goulash varieties all over central Europe. Besides, each region, and also each home, has a different recipe. Where did you have this goulash? You can try to leave out the tomato in this recipe but I recommend making it with the tomato for the best experience.

      Reply
  2. John/Kitchen Riffs says

    November 21, 2016 at 9:33 am

    Love a good goulash! In the US it’s usually a thick stew (not really goulash at all, but pörkölt — although we call it goulash!). Thick/thin I love any and all versions of this! And I really like the idea of sausage — neat addition. Thanks!

    Reply
  3. Evi says

    November 17, 2016 at 1:42 am

    I’ve never had goulash soup, but I can just tell the flavors are delicious! Your kitchen must smell amazing whenever you make this.

    Reply
  4. Platter Talk says

    November 16, 2016 at 10:44 pm

    5 stars
    Nice & warm for these cool fall days & nights. Comfort food, for certain.

    Reply
  5. Amanda Mason says

    November 16, 2016 at 10:40 pm

    5 stars
    This looks so fantastic! I had no idea there were so many different kinds of goulash! I make a super simple pasta goulash, but have never made a goulash soup! Thank for the recipe!

    Reply
  6. Ilona @ Ilona's Passion says

    November 16, 2016 at 10:26 pm

    This is similar goulash that we were making in Poland where I grew up., very delicious!

    Reply
  7. Kara says

    November 16, 2016 at 10:11 pm

    This looks so comforting! I never knew that beef shank is what should be used for goulash.. thanks for the tip!

    Reply
  8. [email protected]'s Recipes says

    November 16, 2016 at 7:50 pm

    Hearty, warming and delicious…one of my favourites :-))

    Reply

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