Hungarian Goulash Soup (Gulyásleves)
Hungarian Goulash Soup (Gulyásleves). A hearty, flavorful soup made with tender beef, paprika, and vegetables
Ingredients
- 2 lbs Beef Shank, shin, or shoulder and cut into 1-inch cubes
- 2 Large Onions Finely chopped
- 2 Garlic Cloves Minced
- 2 tbsp Hungarian Paprika
- 2 Medium Carrots Sliced
- 3-4 Medium Potatoes Peeled and cubed
- 2 Medium Tomatoes chopped Optionally tomato Paste 2 tbsp
- 1 Medium Green Bell Pepper Chopped
- Salt and Pepper to taste
- 6 cups Beef Broth Or as needed to make sure everything is covered in liquid
- 2 tbsp Cooking Oil
- 2-3 Bay leaves (optional)
- Fresh parsley for garnish
- Hot paprika or chili pepper (optional) For extra heat
Instructions
Prepare Ingredients
- Chop the onions finely.
- Mince the garlic.
- Slice the carrots.
- Cube the potatoes.
- Chop the green bell pepper and tomatoes
Sauté Onions
- Heat the cooking oil in a large pot over medium heat.
- Add the finely chopped onions and sauté until they are golden and caramelized.
Add Paprika and Garlic
- Remove the pot from the heat and stir in the Hungarian paprika to prevent it from burning.
- Add the minced garlic and stir for about 30 seconds.
Brown the Meat
- Return the pot to the heat and add the beef cubes.
- Cook the meat until it is browned on all sides.
Add Broth and Vegetables
- Pour in the beef broth or water, enough to cover the meat.
- Bring to a boil, then reduce the heat to a simmer.
- Add the sliced carrots, cubed potatoes and chopped tomatoes or tomato paste.
- Add salt, pepper, and bay leaf if using.
Simmer
- Let the soup simmer over low heat for about 1.5 to 2 hours, or until the meat and vegetables are tender.
- Stir occasionally and add more broth or water if needed.
Add Green Bell Pepper
- About 15 minutes before the soup is done, add the chopped green bell pepper.
- If you like your soup spicy, add some hot paprika or a chopped chili pepper at this stage.
Adjust Seasoning
- Taste the soup and adjust the seasoning with more salt and pepper if needed.
Serve
- Ladle the soup into bowls.
- Garnish with freshly chopped parsley.
- Serve hot with fresh bread or a side of Hungarian dumplings (nokedli).
Notes
- For a richer flavor, you can use a mix of beef and pork.
- Try adding a splash of red wine for extra depth of flavor.
- The soup tastes better the next day after the flavors have melded together.
Nutrition
Calories: 598kcalCarbohydrates: 28gProtein: 34gFat: 39gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.02gCholesterol: 106mgSodium: 1006mgPotassium: 1348mgFiber: 5gSugar: 5gVitamin A: 4981IUVitamin C: 47mgCalcium: 66mgIron: 6mg