Hungarian goulash soup is the kind of meal that makes a cold day feel warmer the second it hits the table. It’s brothy yet hearty, rich with paprika, and dotted with tender beef and vegetables. This is not the thick stew many people imagine—it’s a soup, meant for ladling into big bowls and serving with crusty bread.
Think of it as comfort food with a bit of old-world charm. It’s simple, satisfying, and exactly what you want when you’re craving something honest and flavorful.
What Makes This Recipe So Good
- Authentic flavor: Sweet Hungarian paprika gives the soup its signature color and warmth without overwhelming heat.
- Satisfying but not heavy: Brothy and fragrant, with tender beef, potatoes, and carrots to keep it filling.
- Weeknight-friendly: Straightforward steps and common ingredients. Most of the work is hands-off simmering.
- Flexible: Easy to adjust for spice, thickness, and veggies on hand.
It welcomes tweaks without losing its character.
- Leftovers are better: The flavors deepen overnight, making it a great make-ahead meal.
What You’ll Need
- Beef chuck or stewing beef (1.5 pounds), cut into 1-inch cubes
- Onions (2 large), finely chopped
- Garlic (3–4 cloves), minced
- Hungarian sweet paprika (3 tablespoons), plus more to taste
- Caraway seeds (1 teaspoon), lightly crushed
- Tomato paste (1 tablespoon)
- Bay leaves (2)
- Beef broth (8 cups), low-sodium preferred
- Potatoes (2 medium), peeled and diced
- Carrots (2), sliced into rounds
- Green bell pepper (1), diced (optional but traditional in many homes)
- Salt and black pepper, to taste
- Neutral oil or lard (2–3 tablespoons)
- Fresh parsley, chopped, for garnish
- Crusty bread, for serving
Step-by-Step Instructions
- Prep the beef: Pat the beef dry and season lightly with salt and pepper. Dry meat browns better and develops more flavor.
- Sweat the onions: Heat oil or lard in a large pot over medium heat. Add onions and a pinch of salt.
Cook, stirring often, until soft and lightly golden, about 10–12 minutes. Don’t rush this step—it builds the base.
- Add garlic and spices: Stir in garlic, paprika, and caraway seeds. Cook 30–45 seconds until fragrant.
Keep the heat moderate so the paprika doesn’t scorch.
- Bloom the tomato paste: Add tomato paste and cook for 1 minute, stirring to coat the onions and spices. This deepens the flavor and color.
- Add the beef: Stir in the beef cubes and toss to coat with the onion-spice mixture. Let them cook for 3–4 minutes, just until they start to change color on the outside.
- Add liquid and bay: Pour in the beef broth and add bay leaves.
Scrape up any browned bits from the bottom of the pot. Bring to a gentle boil.
- Simmer until tender: Reduce to a low simmer, cover slightly, and cook for 45–60 minutes, or until the beef is tender but not falling apart.
- Add vegetables: Stir in potatoes, carrots, and bell pepper if using. Continue simmering until vegetables are just tender, about 15–20 minutes.
- Season and adjust: Taste and season with salt and pepper.
If you want deeper paprika flavor, add another teaspoon and simmer a few minutes more.
- Serve: Ladle into bowls, garnish with parsley, and serve with crusty bread. The broth should be vibrant red and lightly glossy.
Keeping It Fresh
- Fridge: Store in an airtight container for up to 4 days. The flavors blend and improve the next day.
- Freezer: Freezes well for up to 3 months.
Cool completely before freezing. Thaw in the fridge, then reheat gently.
- Reheating: Warm on the stove over medium-low heat. Add a splash of broth or water if it’s thicker than you’d like.
- Make-ahead tip: Cook the soup up to the point before adding potatoes and carrots.
Chill, then reheat and add vegetables just before serving to keep them from getting mushy.
Why This Is Good for You
- Protein-rich: Beef provides iron, zinc, and high-quality protein to keep you satisfied.
- Veggie-powered: Onions, carrots, peppers, and potatoes offer fiber and essential vitamins.
- Spice benefits: Paprika brings antioxidants and flavor without needing heavy cream or butter.
- Balanced meal: With protein, carbs, and a light broth, it’s comforting without being overly rich.
Pitfalls to Watch Out For
- Scorching the paprika: Burned paprika turns bitter fast. Keep heat moderate when you add it and stir quickly.
- Tough beef: If the beef isn’t tender, it needs more time at a gentle simmer. Don’t crank the heat; slow and steady wins here.
- Overcooked vegetables: Add potatoes and carrots near the end so they hold their shape.
- Too bland: Use enough paprika and salt.
Low-sodium broth is great, but you’ll need to season confidently.
- Making it a stew by accident: This is a soup. Avoid reducing too much. If it thickens, add a bit more broth.
Recipe Variations
- Smoked note: Add 1/2 teaspoon smoked paprika along with the sweet paprika for a subtle campfire edge.
- A touch of heat: Stir in a pinch of hot Hungarian paprika or a dash of crushed red pepper.
- Dumpling twist: Drop small spoonfuls of simple flour-egg nokedli (spaetzle-style dumplings) into the simmering soup for extra heartiness.
- Mushroom boost: Add sliced mushrooms with the vegetables for extra umami and texture.
- Lighter version: Use leaner beef and add more vegetables like celery root or parsnips.
- Herb finish: A squeeze of lemon and extra parsley at the end brightens the broth.
FAQ
Is this the same as American “goulash” with macaroni?
No.
Hungarian goulash soup is a paprika-forward beef soup with vegetables and broth. American “goulash” is typically a tomatoey pasta skillet. Different dishes, both tasty in their own way.
Do I need Hungarian paprika specifically?
Yes, if you want authentic flavor.
Hungarian sweet paprika has a distinct sweetness and aroma. It’s worth seeking out. Regular paprika will work in a pinch but won’t taste quite the same.
Can I make it in a slow cooker?
Yes.
Sauté onions, garlic, paprika, caraway, and tomato paste in a pan first, then transfer to the slow cooker with beef, broth, and bay leaves. Cook on low 7–8 hours. Add vegetables for the last 2 hours so they don’t turn mushy.
What’s the best beef cut?
Beef chuck is ideal.
It becomes tender and flavorful with a slow simmer. Avoid very lean cuts; they can turn dry and tough.
How do I keep the soup bright red?
Use fresh, high-quality Hungarian paprika and don’t brown it too hard. The color fades if the paprika burns or the soup reduces too much.
Can I make it vegetarian?
Yes.
Use vegetable broth and swap the beef for hearty mushrooms, smoked tofu, or a mix of root vegetables. Add a bit more paprika and a dash of soy sauce for depth.
Should I thicken it?
Traditional goulash soup is brothy. If you prefer a slightly thicker texture, mash a few potato cubes into the pot during the last minutes of cooking.
No flour needed.
What should I serve with it?
Crusty bread or rustic rolls are perfect. A simple side salad with a sharp vinaigrette also complements the rich broth.
Wrapping Up
Hungarian goulash soup is all about warmth, simplicity, and big flavor from humble ingredients. With sweet paprika at its heart, it delivers a comforting bowl that’s both rustic and refined.
Make a pot on a slow afternoon, save some for tomorrow, and enjoy how the taste deepens. Whether you stick to tradition or try a variation, it’s a guaranteed crowd-pleaser that feels like home.
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