Traditional Hungarian Goulash Soup (Gulyásleves)
Традиционно ястие · Hungarian
A hearty and flavorful Hungarian goulash soup, rich with tender beef, sweet paprika, and root vegetables. This classic version is slow-cooked to perfection, offering a deep, comforting taste.
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Съставки
- Beef chuck, cubed1 kg
- Onions, chopped3 large
- Garlic, minced4 cloves
- Sweet Hungarian paprika3 tbsp
- Caraway seeds, ground1 tsp
- Beef broth1.5 liters
- Potatoes, cubed500 g
- Carrots, sliced2 large
- Tomatoes, diced200 g
- Green bell pepper, chopped1 large
- Lard or vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Fresh parsley, chopped (for garnish)a handful
Стъпки
- 1
Heat lard or oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes on all sides.
- 2
Remove beef and set aside. Add chopped onions to the pot and sauté until softened and lightly browned, about 8-10 minutes.
- 3
Stir in minced garlic, sweet paprika, and ground caraway seeds. Cook for 1 minute until fragrant, stirring constantly.
- 4
Return the beef to the pot. Pour in the beef broth, scraping up any browned bits from the bottom.
- 5
Bring to a simmer, then reduce heat to low, cover, and cook for at least 1.5 to 2 hours, or until the beef is very tender.
- 6
Add cubed potatoes, sliced carrots, diced tomatoes, and chopped green bell pepper to the pot.
- 7
Season with salt and black pepper to taste. Continue to simmer, covered, for another 30-40 minutes, or until the vegetables are tender.
- 8
Adjust seasoning if necessary. Ladle the hot goulash soup into bowls and garnish with fresh chopped parsley.
