Goulash Soup Recipe

Goulash soup is a classic dish that’s rich in history and bursting with flavor. This beloved Hungarian staple has traveled far from its roots, finding its way into kitchens around the world, where it’s often embraced for its warmth, depth of flavor, and satisfying heartiness. With tender pieces of meat, a medley of vegetables, and a rich, paprika-spiced broth, goulash soup embodies the spirit of comfort food in the best way possible. Whether you’re a long-time fan or trying it for the first time, this recipe will make sure you experience the essence of goulash soup in all its glory.

Goulash soup (also known as gulyásleves in Hungarian) differs from the more familiar Hungarian goulash stew (gulyás), mainly in its thinner, more broth-like consistency. The soup brings together beef, vegetables, and paprika in a beautiful harmony, with every bite offering a delicious mix of savory, slightly tangy, and mildly spicy flavors. The heartiness of the dish is comforting, perfect for chilly days, and it often tastes even better the next day after the flavors have had more time to develop. Let’s dive into the specifics of how to recreate this mouth-watering soup in your own kitchen.

Now that we’ve set the stage, let’s get to the good stuff-the recipe itself. This goulash soup is a one-pot wonder, perfect for family dinners, meal prepping, or impressing guests with something traditional yet flavorful. You’ll notice that while the ingredients are simple, the combination of them is what makes the dish so spectacular. It’s all about letting those ingredients meld together and build layers of flavor.

Ingredients Needed

Before we start, here’s what you’ll need to make a delicious pot of goulash soup:

Beef (2 pounds, typically stewing beef like chuck or brisket)
Onions (2 large, finely chopped)
Garlic (3-4 cloves, minced)
Potatoes (2-3 medium, peeled and cubed)
Carrots (2, sliced)
Bell Pepper (1, red or green, chopped)
Tomato paste (2 tablespoons)
Paprika (3 tablespoons; sweet paprika is traditional, but you can adjust the heat level with hot paprika if desired)
Cumin (1 teaspoon)
Dried marjoram (1 teaspoon)
Bay leaves (2)
Beef broth (6-8 cups, depending on how soupy you want it)
Olive oil (2 tablespoons for sautéing)
Salt and pepper (to taste)
Fresh parsley (for garnish)

Optional additions:

Chili flakes or fresh chili (for an extra kick)
Sour cream (to serve on the side, adding richness)

Cooking Instructions

Once you’ve got all your ingredients prepped, it’s time to get cooking! The beauty of goulash soup lies in its simplicity and the way everything simmers together to create a flavorful, aromatic broth. Here’s how to bring it all together:

Sear The Beef
- Start by heating the olive oil in a large pot over medium-high heat.
- Cut the beef into bite-sized cubes and season them with a pinch of salt and pepper.
- Brown the beef in batches to ensure a nice sear on all sides. Once browned, remove the beef from the pot and set it aside.
Sauté The Aromatics
- In the same pot, add the chopped onions and garlic. Cook them, stirring frequently, until softened and golden brown (about 5-7 minutes). This step builds a great flavor base.
- Stir in the paprika, cumin, and dried marjoram. Let the spices cook for about 1 minute to release their fragrant oils, but be careful not to burn the paprika-it can turn bitter if overcooked.
Simmer The Soup
- Add the seared beef back into the pot along with the tomato paste. Stir everything together and let the tomato paste cook out for a minute.
- Pour in the beef broth, making sure the beef is mostly submerged. Add the bay leaves and bring the mixture to a simmer.
- Let it simmer gently for about 45 minutes to 1 hour, or until the beef is tender.
Add The Vegetables
- Once the beef is tender, add the cubed potatoes, sliced carrots, and chopped bell pepper.
- Simmer the soup for another 20-30 minutes, or until the vegetables are cooked through.
Final Touches
- Taste the soup and adjust the seasoning as needed, adding salt, pepper, or more paprika if you prefer a stronger flavor.
- Garnish with fresh chopped parsley just before serving.
Serve And Enjoy
- Serve the soup hot, optionally with a dollop of sour cream on top and a slice of rustic bread on the side to soak up that delicious broth.

Ingredient Insights

Beef: Opt for a tougher cut of beef like chuck, brisket, or round. These cuts break down well during slow cooking, becoming tender and juicy. They also release rich, savory flavors into the broth.
Paprika: This is the heart and soul of goulash soup. Sweet paprika imparts a mild, slightly sweet flavor that gives the soup its distinct color and warmth. If you’re feeling bold, you can use hot paprika or add a bit of chili powder for an extra kick.
Marjoram: This herb has a mild, slightly sweet flavor, almost like a cross between oregano and thyme. It’s traditional in goulash and complements the richness of the beef and the earthiness of the paprika.
Tomato Paste: Tomato paste deepens the broth’s flavor, adding a subtle richness that balances the earthiness of the vegetables and spices.
Beef Broth: The quality of your broth can make or break the soup. For the best flavor, use homemade beef broth if possible, or opt for a high-quality store-bought version that’s rich and full-bodied.

Expert Tips

Don’t Rush the Searing: Brown the beef in batches to avoid overcrowding the pan. This ensures that the beef gets a nice caramelized crust, which adds a layer of depth to the soup.
Paprika Control: If you’re not sure about how spicy you want the soup to be, start with sweet paprika and add a pinch of hot paprika later to test the heat level. You can always add more, but it’s hard to take it out once it’s in there.
Slow Simmering is Key: Take your time with the simmering process. Let the flavors meld together slowly, and be patient with the beef and vegetables as they cook. This is what makes the soup so rich and flavorful.
Serving Ideas: Goulash soup is best served with rustic bread or dumplings. A dollop of sour cream on top brings a creamy, tangy balance to the soup’s richness.

Recipe Variations

While the classic goulash soup is already a standout dish, here are a few variations you might want to try:

Vegetarian Goulash Soup: Skip the beef and substitute with hearty vegetables like mushrooms, eggplant, or zucchini. Use vegetable broth instead of beef broth to keep the flavor profile balanced.
Spicy Goulash Soup: If you’re a fan of heat, consider adding chili peppers or a generous pinch of cayenne pepper. You can even top each bowl with sliced fresh jalapeños or a drizzle of chili oil.
Sausage Goulash Soup: For a twist, use smoked sausage or kielbasa in place of the beef. This gives the soup a smoky flavor that complements the paprika beautifully.
Instant Pot Goulash Soup: If you’re short on time, make the soup in an Instant Pot! Sauté the beef and vegetables on the sauté setting, then add the broth and cook on high pressure for 35 minutes for a faster version of this dish.

Final Words

Goulash soup is more than just a meal; it’s an experience. Its robust flavors, tender beef, and comforting broth make it a perfect dish for a family gathering or a cozy night in. The best part is that it’s incredibly versatile-whether you stick with the classic recipe or make your own twist, goulash soup is a dish that never fails to please.

Goulash Soup Recipe