Classic Hungarian Goulash Soup

By Culiora

Classic Hungarian goulash soup (gulyásleves) with tender beef, potatoes, and bell peppers in a rich, paprika-spiced broth. The soup gets its deep, hearty flavor from plenty of onions, toasted caraway seeds, and high-quality paprika. A warming, rustic dish that is wonderful served with a dollop of sour cream and crusty bread.

• Servings: 4
• Prep time: 25 min
• Cook time: 90 min
• Total time: 115 min

Ingredients

• 600 g beef chuck, trimmed and cut into 1.5–2 cm cubes
• 2 pcs yellow onions, finely chopped
• 3 clove garlic cloves, finely chopped
• 2 tbsp cooking oil or lard
• 2 tbsp Hungarian paprika (preferably sweet/mild)
• 1/2 tsp hot paprika or chili flakes
• 1 tsp whole caraway seeds, crushed in a mortar
• 2 tbsp tomato paste
• 1.2 l beef broth or water with bouillon
• 2 pcs bay leaves
• 400 g waxy potatoes, peeled and cut into 1.5 cm cubes
• 2 pcs carrots, peeled and sliced into approx. 0.5 cm thick rounds
• 1 pcs red bell pepper, cored and cut into 1.5 cm pieces
• 1 pcs green bell pepper, cored and cut into 1.5 cm pieces
• 1 tsp salt
• 2 pinch freshly ground black pepper
• 1/2 dl fresh flat-leaf parsley, finely chopped
• 1.5 dl sour cream or smetana

Instructions

1. Heat the oil or lard in a large Dutch oven (at least 4 liters) over medium heat. Add the finely chopped yellow onions and sauté, stirring, for 8–10 minutes until completely softened and lightly golden.
2. Reduce the heat slightly, add the garlic and tomato paste, and cook for about 1 minute. Remove the pot completely from the heat for 30 seconds to let the fat cool slightly, then stir in the sweet paprika, hot paprika, and crushed caraway seeds (this prevents the paprika from scorching and turning bitter).
3. Return the pot to medium heat, add the cubed beef, and toss well to coat the meat in the paprika-onion mixture. Sear for 2–3 minutes until the meat is lightly browned on the outside.
4. Pour in the beef broth, then add the bay leaves, 1 tsp salt, and freshly ground black pepper. Stir well and bring to a boil. Cover with a lid, reduce heat to low, and simmer gently for 50–60 minutes until the meat begins to turn tender.
5. Add the potatoes and carrots to the pot. Cover and continue simmering over medium-low heat for 15 minutes.
6. Stir in the diced red and green bell peppers. Simmer uncovered for an additional 10–15 minutes until both the root vegetables and the meat are thoroughly tender.
7. Discard the bay leaves. Taste the broth and adjust the seasoning with salt, pepper, and optionally a pinch more hot paprika for extra heat.
8. Ladle the soup into deep bowls, top generously with chopped flat-leaf parsley, and serve with a generous dollop of sour cream and good crusty bread.