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Goulash Soup (Gulyásleves)
85% authentic · Hungarian
A lighter, soup-like version of goulash, featuring tender beef, vegetables, and potatoes in a flavorful paprika-spiced broth. Often served as a hearty first course or a light main meal.
Ingredients
- Beef chuck500 g
- Yellow onions2 large
- Potatoes3 medium
- Carrots2 medium
- Sweet Hungarian paprika3 tbsp
- Caraway seeds1 tsp
- Garlic3 cloves
- Beef broth1.5 liters
- Tomatoes1 medium
- Green bell pepper1/2 large
- Lard or vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Cut beef into 2 cm cubes. Dice onions, potatoes, carrots, tomatoes, and bell pepper. Mince garlic.
- 2
Heat lard or oil in a large pot over medium heat. Add onions and cook until softened, about 8-10 minutes.
- 3
Remove pot from heat, stir in paprika and caraway seeds. Add beef and minced garlic. Stir well.
- 4
Return to medium-high heat, sear beef until browned. Season with salt and pepper.
- 5
Add beef broth, diced tomatoes, and bring to a boil. Reduce heat, cover, and simmer for 1 hour, or until beef is almost tender.
- 6
Add diced potatoes and carrots to the pot. Continue to simmer, covered, for another 20-30 minutes, or until vegetables and beef are tender. Add water if needed to maintain soup consistency.
- 7
Stir in diced green bell pepper during the last 10 minutes of cooking.
- 8
Adjust seasoning before serving.
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