Goulash Soup
Rich, warming, and deeply flavorful
Goulash Soup is a classic Central European dish, especially beloved in Hungary, Austria, and surrounding regions. Unlike thick goulash stews, goulash soup is lighter yet intensely aromatic, built on paprika, slow-simmered beef, vegetables, and warming spices. It’s a comforting, rustic meal that’s perfect for cold days and family gatherings.
This version stays true to tradition while remaining simple enough for home cooks.
Ingredients (Serves 4–6)
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700 g (1½ lb) beef chuck or stewing beef, cubed
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2 tbsp lard or vegetable oil
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2 large onions, finely chopped
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2 tbsp sweet Hungarian paprika
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½ tsp hot paprika (optional)
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2 cloves garlic, minced
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1 tsp caraway seeds, lightly crushed
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2 tbsp tomato paste
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1 red bell pepper, diced
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2 medium potatoes, cubed
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1 carrot, sliced
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1 parsnip (optional)
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1 bay leaf
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Salt and black pepper, to taste
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1.5–2 liters beef stock or water
Instructions
Step 1: Build the Base
Heat lard or oil in a large pot over medium heat.
Add onions and cook slowly for 8–10 minutes, stirring often, until soft and golden.
Remove pot from heat briefly and stir in sweet paprika and hot paprika. This prevents burning and keeps the paprika fragrant.
Step 2: Brown the Beef
Return pot to heat. Add beef cubes and stir to coat with onion-paprika mixture.
Cook for 5–7 minutes until beef begins to brown.
Add garlic, caraway seeds, and tomato paste. Stir well.
Step 3: Simmer
Add bell pepper, bay leaf, and enough stock to just cover the meat.
Bring to a gentle boil, then reduce heat, cover, and simmer for 60–75 minutes, stirring occasionally.
Step 4: Add Vegetables
Add potatoes, carrot, and parsnip. Continue simmering 25–30 minutes, until vegetables and beef are tender.
Season with salt and pepper to taste.
Step 5: Serve
Remove bay leaf. Serve hot with fresh bread or dumplings.
Texture & Flavor
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Deep paprika aroma
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Tender beef
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Lightly thickened broth
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Comforting, rustic warmth
Tips for Authentic Goulash Soup
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Use real Hungarian paprika for best flavor
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Cook onions slowly—they create the soup’s body
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Do not rush simmering
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Avoid flour; traditional goulash thickens naturally
Variations
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Spicy Goulash: add chili pepper or more hot paprika
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Csipetke Dumplings: add small pinched noodles near the end
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Vegetable Goulash: replace beef with mushrooms and root vegetables
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Slow Cooker: cook on low for 6–8 hours
Serving Suggestions
Traditionally served with:
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Crusty farmhouse bread
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Rye bread
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Pickles or sauerkraut on the side
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Sour cream (optional)
Storage
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Refrigerate for up to 4 days
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Freezes well for 2–3 months
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Flavor improves the next day
Why This Recipe Works
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Onion-based foundation builds depth
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Proper paprika handling prevents bitterness
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Slow cooking ensures tender beef
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Balanced vegetables add body without heaviness
Final Thoughts
This Goulash Soup is a timeless dish that reflects the heart of Central European cooking—simple ingredients, patient cooking, and bold, comforting flavors. Whether served for a family dinner or a cozy weekend meal, it’s a recipe that never goes out of style.