Goulash Soup Hungarian Recipe

If you’ve never tasted Hungarian Goulash Soup, then you’re in for an absolute treat. This dish is more than just a hearty meal-it’s a reflection of Hungary’s rich culinary tradition. Goulash has been a staple in Hungarian homes for centuries, originating from humble roots but evolving into a global sensation. The soup is a rich, aromatic blend of tender beef, vegetables, and paprika, all simmered to perfection. It’s perfect for chilly evenings, offering comfort, warmth, and a burst of flavor with every spoonful.

What makes Hungarian Goulash Soup distinct from other stews or soups is its use of paprika, which infuses the dish with a smoky, slightly spicy kick that’s characteristic of Hungarian cuisine. The soup can be enjoyed as a main course or as a starter, and it pairs wonderfully with rustic bread for soaking up the delicious broth. Whether you’re cooking for family, hosting a dinner party, or just craving something comforting, this recipe will quickly become a favorite.

Goulash Soup isn’t just a meal; it’s an experience. The beauty of this dish lies in its simplicity. You don’t need a ton of fancy ingredients, but the ones you do use-especially the paprika-are crucial to bringing this dish to life.

This version of the Hungarian Goulash Soup will give you all the rich, flavorful experience you’re looking for. The dish comes together with minimal prep, but the flavor that develops during the slow cooking process is absolutely worth the wait. Here’s a breakdown of what you’ll need and how to make it.

Ingredients Needed

For this classic Hungarian Goulash Soup, the ingredients are straightforward yet packed with flavor. Here’s a list of what you’ll need to get started:

2 tablespoons olive oil (or lard, for a more traditional touch)
2 medium onions, finely chopped
2 cloves garlic, minced
2 teaspoons paprika (preferably Hungarian sweet paprika for authenticity)
1 teaspoon caraway seeds (optional, but they add a nice depth)
1 ½ pounds beef chuck or stew meat, cut into bite-sized cubes (can also use pork)
4 medium potatoes, peeled and diced
3 medium carrots, peeled and chopped
1 bell pepper, diced (optional for extra color and sweetness)
3 tomatoes, peeled and chopped (or 1 can of diced tomatoes)
4 cups beef broth (or water, if you prefer a lighter soup)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
A squeeze of lemon or vinegar (to brighten the flavor at the end, optional)

Cooking Instructions

Making Hungarian Goulash Soup is a simple but rewarding process. The key here is taking your time to allow the ingredients to meld together and develop a deep, satisfying flavor. Here’s how you do it:

Prepare the base: Heat olive oil (or lard) in a large pot or Dutch oven over medium heat. Once hot, add the chopped onions and sauté until they become translucent-this should take about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the spices: Stir in the paprika and caraway seeds (if using). You want to cook these for a minute or so to bring out their aromatic flavors. Be careful not to burn the paprika, as it can turn bitter.
Brown the beef: Add the beef cubes to the pot and cook them until they are browned on all sides. This should take about 7-10 minutes. Don’t rush this step; the caramelized beef adds incredible flavor to the broth.
Build the soup: Add the chopped tomatoes (or canned diced tomatoes) and stir to combine. Let this cook for about 5 minutes, allowing the tomatoes to break down slightly and release their juices.
Add the broth and veggies: Pour in the beef broth and bring the mixture to a simmer. Add the diced potatoes, carrots, and bell pepper (if using). Stir everything together, making sure the vegetables are submerged in the liquid.
Simmer: Lower the heat and let the soup simmer uncovered for 1 to 1 ½ hours. This slow cooking allows the flavors to deepen and the beef to become tender. If the soup gets too thick, you can always add a little more water or broth.
Season and finish: Taste and adjust the seasoning with salt, pepper, and a squeeze of lemon or vinegar to balance the flavors. The acidity of the lemon or vinegar is an optional step but brings out the depth of the soup.
Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread on the side. Enjoy!

Ingredient Insights

Paprika: This spice is truly the star of the dish. Hungarian paprika is known for its vibrant color and slightly smoky flavor. There are different types (sweet, hot, or smoked), and for this recipe, a sweet paprika is ideal, though a pinch of hot paprika can be added if you like a little heat.
Caraway seeds: These seeds are often used in Hungarian cuisine, adding an earthy, slightly nutty flavor. They might seem unusual if you’re not familiar with them, but they contribute to the authentic taste of goulash.
Beef chuck: Choosing the right cut of meat is essential for goulash. Beef chuck is perfect because it’s a tougher cut that becomes tender and flavorful when slow-cooked. If you prefer pork, that’s a great substitute, and it pairs beautifully with paprika.
Potatoes and carrots: These vegetables not only add heartiness to the soup but also absorb the rich flavors of the broth. Potatoes help thicken the soup slightly, while carrots add a natural sweetness that balances the savory elements.

Expert Tips

Don’t skip the slow simmer: The longer you cook the goulash, the more flavorful it will be. If you’re in a hurry, you can cook it for a shorter time, but letting it simmer for at least an hour or more will result in a much richer taste.
Use fresh, high-quality paprika: The flavor of the paprika can make or break this dish. Fresh paprika will give your soup a deep, vibrant flavor. If possible, try to find Hungarian paprika for the most authentic taste.
Customize the heat: If you like things spicy, you can increase the amount of hot paprika or add some chili flakes to kick things up. On the other hand, if you prefer a milder flavor, use sweet paprika and leave out the hot variety.
Serve with crusty bread: Goulash is traditionally served with thick, crusty bread, which is perfect for dipping into the flavorful broth. You can even serve the soup over noodles if you prefer.
Make it ahead: Like many soups, goulash tastes even better the next day. If you have leftovers, store them in an airtight container in the fridge, and the flavors will deepen overnight.

Recipe Variations

While the classic Hungarian Goulash Soup is beloved for its simplicity, you can experiment with a few variations to suit your tastes:

Vegetarian Goulash: Swap the beef for mushrooms, tempeh, or tofu. Add extra vegetables like zucchini or parsnips for texture and flavor. You can still use paprika for the signature smoky kick.
Spicy Goulash: If you love heat, add some diced fresh chili peppers, or increase the amount of hot paprika. This variation is perfect for those who want to crank up the heat in the kitchen.
Goulash with dumplings: Instead of serving with bread, add some traditional Hungarian dumplings (nokedli) to the soup for extra texture. Nokedli are similar to spaetzle, small, egg-based dumplings that add a wonderful chewy element to the soup.
Smoked Goulash: If you’re a fan of smoky flavors, try adding a bit of smoked sausage or bacon. These additions bring a delightful smokiness that pairs wonderfully with the paprika.

Final Words

Hungarian Goulash Soup is much more than just a meal-it’s a cultural experience. With its deep, savory flavors, aromatic spices, and tender meat, it’s a dish that speaks to the heart. While the recipe is simple, the ingredients combine in a way that creates a satisfying and deeply flavorful soup. It’s a versatile dish, too-whether you want to keep it traditional or put your own spin on it, it can be adapted to suit any preference.

Goulash Soup Hungarian Recipe