Gulyásleves (Hungarian Goulash Soup)
In short: Beef, onions, potatoes and sweet paprika simmered into a rich, brick-red soup, the best-known dish of Hungary, eaten with fresh bread. It takes about 2 h 55 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 2 h 30 min
- Total
- 2 h 55 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 380 kcal
Gulyásleves, or goulash soup, began as the food of Hungarian cattle herders and is now the country's best-known dish. It is a soup rather than a thick stew: beef, onion, potato, carrot and plenty of sweet paprika simmered slowly until the broth is deep red and the meat is tender. Caraway and a little tomato and pepper add depth. Serve it in deep bowls with fresh bread and a hot pepper on the side.
Instructions
- Heat the oil in a large heavy pot over medium heat. Cook the onions for 12 minutes, stirring, until soft and golden but not brown.
- Add the garlic and beef and cook for 5 minutes, stirring, until the meat loses its raw color.
- Take the pot off the heat and stir in the paprika, caraway and tomato paste. Paprika burns easily and turns bitter, so add it off the heat.
- Return the pot to low heat, add 120 ml (1/2 cup) of the water and cook for 10 minutes, until the liquid is mostly gone and the meat is coated in a red paste.
- Add the bell pepper, tomato, carrots, parsnip, salt and bay leaf, then pour in the remaining water. Bring to a boil, then simmer partly covered for 1 1/2 hours.
- Add the potatoes and simmer for 25 to 30 minutes more, until the beef and potatoes are tender and the broth has deepened in color.
- Remove the bay leaf, taste and adjust the salt. Let the soup rest for 10 minutes off the heat.
- Ladle into bowls and serve hot with fresh bread, and hot paprika or fresh chili at the table.
Tips
- Add the paprika off the heat, never into hot oil, or it turns bitter. Use fresh sweet Hungarian paprika if you can, since old paprika tastes dusty.
- For pinched noodles (csipetke), knead 1 egg, 100 g (3/4 cup) flour and a pinch of salt into a stiff dough, pinch off small pieces and drop them into the soup for the last 10 minutes.
Questions and answers
What is the difference between goulash and gulyásleves?
Outside Hungary, goulash often means a thick stew. In Hungary, gulyás is a soup with a thin broth, vegetables and potatoes, while the thicker stew is called pörkölt.
Can I freeze goulash soup?
Yes. Freeze it without the potatoes for up to 3 months. Thaw in the fridge, reheat and add freshly cooked potatoes.
What do you serve with gulyásleves?
Fresh crusty bread or rye bread is typical. A dollop of sour cream and pickled peppers are common extras.
How long does it take to make Gulyásleves (Hungarian Goulash Soup)?
About 2 h 55 min in total: 25 min of preparation and 2 h 30 min of cooking.
How many calories are in Gulyásleves (Hungarian Goulash Soup)?
About 380 kcal per serving, with 30 g of protein, 28 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 28 g |
| Fat | 17 g |
| Fiber | 5 g |
| Sugar | 7 g |
| Sodium | 760 mg |
Estimated values, calculated from the ingredients.
