I have rediscovered goulash soup since I live in Hungary. Hungarian goulash soup is made with beef, root vegetables and paprika. It is the ground paprika that gives the goulash soup a beautiful, slightly red colour, and of course the more paprika, the more intense the colour. The goulash soup recipe below is based on recipes for traditional Hungarian goulash soup, I always make goulash soup at home according to this one.
The preparation of goulash soup should start with selecting good quality meat. For me it’s always beef, I never make goulash soup with pork. The beef should be fresh and have an intense red colour. After cleaning and cutting, the meat should be fried in a little fat until the water from it has completely evaporated. At that point some people add powdered paprika and fry it for a few seconds to get the most flavour out of it. I like to fry the onion first and then add the paprika. In the next stages, vegetables, water and other spices are added and all of it is cooked for at least 2 hours. I serve the goulash soup with bread.
Ingredients for goulash soup.
- 600 g beef
- 200 g onion
- 250 g carrot
- 100 g parsnip
- 50 g celeriac
- 350 g potatoes
- 2 teaspoons of powdered sweet paprika
- 1 teaspoon of powdered spicy paprika
- 1 tablespoon of salt
- 1/2 teaspoon of black pepper
- 3 bay leaves
- 2 cloves of garlic
- 3 tablespoons of lard
- 100 g red bell pepper
- 150 g tomatoes
- 2.5 l water
- 1/2 teaspoon of caraway powder
- 2 celery springs
- a bunch of parsley
How to make goulash soup.
Cut the meat into a 2-centimeter big pieces, put it in a pot and add 1 tablespoon of lard. Fry over a high heat until the water from the meat evaporates. At that point, add the finely chopped onion, the remaining lard and fry for 5 minutes. Then add the sweet and hot paprika powders, ground caraway, bay leaf and mashed garlic and continue frying for 1-2 minutes. After that time, add the diced peppers, tomatoes, celeriac, carrots and parsley. Pour in the water, bring it all to a boil and simmer for an hour. Next, add the diced potatoes, salt and pepper. Continue cooking until the meat is tender. At the end of cooking, put in the celery sprigs and a bunch of parsley.
Good to know when making goulash soup.
Before dicing, the beef should be cleaned of fibres, washed in cold water and dried with a paper towel. Which beef should you choose for my goulash soup? Shoulder, leg and steak all work well in it.
Do you like dishes made with beef? If so, try our recipe for Slow cooked beef cheeks with red wine.