Hungarian goulash soup is a classic dish of Hungarian cuisine. Thick, hearty, and full of flavor, it’s a cross between a soup and a stew. Made with tender beef, sweet peppers, potatoes, and aromatic vegetables, it’s perfect for a comforting meal.
Ingredients:
- Beef (stewing cuts) – 2.2 lbs (1 kg)
- Broth or water – 6–8 cups (1.5–2 L)
- Potatoes – 1 lb (500 g), diced
- Onions – 2 large (300 g), sliced into half rings
- Carrots – 2 medium (200 g), cut into chunks
- Celery root – ½ cup (100 g), diced
- Tomatoes in juice – 1 can (14 oz / 380 g), chopped
- Bell pepper – 1 large (200 g), diced
- Garlic – 3 cloves, minced
- Vegetable oil – 3 tbsp
- Smoked paprika – 1 tsp
- Sweet paprika (dried) – 1 tsp
- Cognac – ¾ oz (20 ml), optional
- Black peppercorns – 4 whole
- Salt – to taste
- Fresh herbs – parsley or dill, chopped, for garnish
- Optional: chili peppers for spice
Cooking process
Prepare the vegetables:
Slice onions into large half rings. Dice bell pepper, celery root, and carrots into large pieces.
Sauté onions and carrots:
Heat vegetable oil in a heavy-bottomed pot or cauldron over medium heat. Add onions and carrots and cook until the onions are soft and lightly golden, about 5–7 minutes.
Brown the beef:
Add beef cubes and smoked paprika. Stir to coat the meat in spices and cook for about 5 minutes until lightly browned.
Simmer the meat:
Pour in 4 cups (1 L) boiling water or broth. Cover and simmer over low heat for 40 minutes.
Add vegetables and seasonings:
Stir in chopped tomatoes, potatoes, bell peppers, and celery. Sprinkle with sweet paprika and add black peppercorns. Pour in cognac if using. Add more boiling water so the liquid covers meat and vegetables by 1–2 inches. Mix well, bring to a boil, then reduce heat and simmer for another 30 minutes.
Add garlic:
Stir in minced garlic about 5 minutes before the end of cooking.
Finish and serve:
Taste and add salt as needed. Serve hot, garnished with chopped fresh herbs. For a spicy twist, add chili peppers.
Tips & Variations:
- For richer flavor, use beef broth instead of water.
- Adjust vegetables to taste—zucchini or parsnips work well.
- Serve with crusty bread or a dollop of sour cream.
I recommend checking out more recipes for delicious and hearty soups, such as:
- Georgian Kharcho Soup – a rich, spicy beef and rice soup: Recipe
- Ukrainian Borscht – a classic beet soup made according to my grandmother’s recipe: Recipe
- Solyanka Soup – a flavorful, slightly sour Russian soup with tongue: Recipe
These soups are perfect for anyone who loves traditional Eastern European flavors and hearty, comforting meals.