Grandma‘s goulash soup Hungarian style – hearty, aromatic, and warming

Calories & Effort

• Calories per serving: approx. 350 kcal
• Preparation time: approx. 30 minutes
• Total time: approx. 2 hours
• Servings: For 6 people

Ingredients

Basic ingredients:

• 500 g beef (e.g., shoulder or shank), cut into bite-sized cubes
• 400 g onions, diced
• 3 cloves of garlic, finely chopped
• 2 tbsp clarified butter (or vegetable oil)
• 1 tbsp sweet paprika powder
• 1 tsp hot paprika powder (to taste)
• 1 tbsp tomato paste
• 1 l beef broth (or vegetable broth)
• 500 g potatoes, peeled and diced
• 2 bell peppers (red and yellow), diced
• 2 carrots, sliced
• 1 bay leaf
• 1 tsp caraway seeds
• Salt and pepper from the grinder

For refinement:

• 1 tsp marjoram (dried)
• 1 splash of white wine vinegar
• Fresh parsley, chopped (for garnish)

Preparation

1. Preparing the ingredients

1. Cut the meat into even cubes to ensure it cooks evenly.
2. Finely dice the onions and garlic, and prepare the potatoes, carrots, and bell peppers.
3. Have all the spices and broth ready.

2. Searing the meat

1. Heat the clarified butter in a large, heavy pot.
2. Sear the meat cubes in small batches until they are golden brown all over.
3. Remove the meat and set it aside.

3. Sautéing onions and spices

1. In the same pot, sauté the onions over medium heat in the drippings until they are golden yellow and soft.
2. Add the garlic and tomato paste and briefly sauté until an intense aroma develops.
3. Add the sweet and hot paprika powder, stir well, but only sauté briefly to prevent the paprika from becoming bitter.

4. Adding liquid

1. Return the seared meat to the pot.
2. Pour in the broth and stir well to dissolve all the roasted flavors.
3. Add the bay leaf and caraway seeds, reduce the heat, and let the soup simmer covered on low heat for about 1 hour.

5. Adding vegetables

1. After 1 hour, add the potatoes, carrots, and bell peppers to the soup.
2. Let the goulash soup simmer for another 30 minutes until the vegetables are soft and the meat is tender.
3. Season with marjoram, salt, pepper, and a splash of white wine vinegar.

6. Serving

1. Serve the goulash soup in deep plates or soup bowls.
2. Garnish with freshly chopped parsley and serve with fresh bread or a dollop of sour cream, if desired.

Pro Tips for Grandma's Goulash Soup

1. Meat quality:
   Use high-quality beef with some fat content, such as shoulder or shank. Fat provides the intense flavor and tender meat.
2. Onions:
   The amount of onions is crucial for the aroma. For an authentic goulash soup, the onions should make up at least half the amount of meat.
3. Paprika powder:
   Choose high-quality Hungarian paprika for the best flavor. It should be aromatic but not too old.
4. Slow simmer:
   Let the soup simmer slowly over low heat – this gives the meat time to become tender and allows the flavors to meld perfectly.
5. Side dishes:
   Serve the goulash soup with fresh farmhouse bread, dumplings, or even with spaetzle.

Product knowledge: Ingredients in focus

Beef

• Properties: Beef from the shank or shoulder is perfect for goulash as it becomes tender when slow-cooked.
• Tip: Pat the meat dry before frying to ensure it browns nicely and does not draw moisture.

Bell peppers and paprika powder

• Fresh bell peppers: They add freshness and a hint of sweetness to the goulash soup.
• Paprika powder: Hungarian paprika is a must for authentic seasoning. Sweet paprika provides the base flavor, while hot paprika adds the desired heat.

Onions

• Function: Onions form the base of the flavor and should be sautéed slowly until golden yellow to unleash their full aroma.

Caraway and marjoram

• Caraway: Adds a savory depth to the goulash soup and aids digestion.
• Marjoram: Dried marjoram rounds off the dish with a warm, earthy aroma.

What can go wrong – and how to fix it?

1. Meat becomes tough:

   • Cause: Too short a simmering time at too high a heat.
   • Solution: Let the meat simmer at low heat for at least 1.5 hours.

2. Soup is too thin:

   • Cause: Too much liquid or too short a cooking time.
   • Solution: Let the soup reduce a bit longer without a lid.

3. Paprika powder tastes bitter:

   • Cause: Paprika powder was roasted too long or at too high a heat.
   • Solution: Sauté paprika powder briefly and immediately deglaze with liquid.

4. Flavor is lacking:

   • Cause: Too few spices or broth.
   • Solution: Season with salt, pepper, marjoram, and a splash of vinegar.

Why love this recipe?

Grandma's goulash soup in Hungarian style is not just a delicious dish but also a piece of home. The combination of tender meat, hearty vegetables, and spicy paprika makes it a warming delight for cold days. A classic that always tastes good!

Interactive conclusion

How did your goulash soup turn out? Did you add a special ingredient or try your own variation? Share your experiences in the comments – our chef looks forward to your feedback!

The Hungarian goulash soup, in Hungarian "Gulyásleves," is more than just a dish – it is a symbol of Hungarian cuisine and its rich history. Originally, it was the simple meal of shepherds ("Gulyás" means shepherd), who cooked their ingredients in a large cauldron over an open fire. The dish was nutritious, easy to prepare, and perfectly suited to endure long working days in the Puszta.

What distinguishes Hungarian goulash soup?

1. A clear broth with character

Compared to other goulash dishes, Hungarian goulash soup is often more liquid and resembles a hearty soup. It combines strong broth with tender pieces of meat and an abundance of vegetables. The broth is aromatically rounded off with spices such as caraway, marjoram, and plenty of paprika powder.

2. Paprika – The soul of goulash soup

Paprika is the centerpiece of Hungarian cuisine, and goulash soup is no exception. High-quality paprika powder, preferably from Szeged or Kalocsa, gives the soup its characteristic red color and unmistakable aroma. The balance between sweet and hot paprika makes the soup unique.

3. Authentic ingredients

In addition to paprika and meat, potatoes, carrots, and bell peppers (vegetables) are classic ingredients. Some variations also include handmade dumplings called "Csipetke," which add extra texture to the soup.

4. The preparation – An act of patience

Hungarian goulash soup is traditionally cooked slowly over low heat. This gives the ingredients time to develop their flavors and meld together. The slow preparation is an important part of Hungarian cooking tradition and a reason why the soup is so rich and flavorful.

What makes Hungarian goulash soup special?

1. Flexibility and variety:
   Each region and family has its own interpretation of goulash soup. Some like it spicy and flavorful, others prefer it mild and sweet. The dish is as versatile as the Hungarian landscape itself.

2. A touch of home:
   Hungarian goulash soup is deeply rooted in the culture and tradition of the country. It is not only served as an everyday dish but also at festivities and special occasions. It symbolizes hospitality and the feeling of home.

3. A worldwide classic:
   What was once a shepherd's meal has evolved into an international favorite. Whether in Europe, America, or Asia – goulash soup delights people around the world with its simplicity and flavor.

What is different from other goulash dishes?

Compared to classic goulash, which is often thick and hearty, goulash soup is characterized by its broth, making it lighter and more soup-like. Additionally, the Hungarian variant uses paprika generously, both fresh and as powder, while other goulash variants often rely more on tomatoes or cream. The side dish – such as potatoes or dumplings – is often cooked directly in the soup rather than served separately.

A soup with history

Hungarian goulash soup is a testament to Hungarian food culture and its love for robust flavors and communal meals. It brings people together, tells stories of tradition and innovation, and remains a simple, honest dish passed down from generation to generation.

Whether as a warming meal on cold days or a highlight at a celebration – Hungarian goulash soup is more than just a dish. It is a piece of Hungarian soul. 🇭🇺✨