Goulash Soup Recipe

Goulash soup is a Hungarian beef and vegetable soup seasoned with a large quantity of sweet paprika, which gives it its characteristic deep red color and warming flavor. It originated as a cattle herder's stew on the Hungarian plains, cooked outdoors in a large cauldron called a bogrács, and has remained one of the defining dishes of Hungarian cooking. True to its origins, it's a simple, rustic preparation that relies on good ingredients and patient cooking rather than complexity. The paprika is the non-negotiable element. Hungarian sweet paprika has a depth and mild heat that generic paprika does not — it should smell vibrant and spicy rather than dusty. Use a generous amount, typically 2 to 3 tablespoons per kilogram of beef, and add it to the onions off the heat after they have softened. Adding paprika to hot oil causes it to burn and turn bitter; removing the pan from the heat first protects it. Beef shin, chuck, or brisket work well — cuts with enough connective tissue to break down during the long cooking time. Cut the beef into larger pieces than you might expect, around 3 to 4cm cubes, as they shrink considerably during the 1.5 to 2 hour simmer. Caraway seeds are a traditional addition, added with the paprika. Tomato paste and a small amount of vinegar add depth and balance the sweetness of the paprika. Potatoes go in for the last 30 minutes of cooking and absorb the rich broth as they soften. The soup should be thick rather than thin — almost a stew. Adjust with a little water if needed but don't make it watery. Serve with crusty bread and a dollop of sour cream, which is traditional and genuinely improves the dish.

Recipe Details

Cuisine: Hungarian

Prep time: 20 minutes. Cook time: 90 minutes. Total time: 110 minutes.

Servings: 8

Difficulty: Medium

Ingredients

  • 1.5 lbs beef
  • 1 large onions
  • 1 tsp paprika
  • 2 large tomatoes
  • 3 medium bell peppers
  • 4 medium potatoes
  • 1 cup caraway

Instructions

  1. Step 1: Brown beef. Place the pieces in a single layer and allow them to develop a deep golden-brown crust on all sides without disturbing them too frequently. This browning, known as the Maillard reaction, creates complex savory flavors that form the flavor backbone of the finished dish. Work in batches if needed to avoid overcrowding, which causes steaming rather than browning.
  2. Step 2: Caramelize onions. Pay careful attention to the visual and aromatic cues at this stage — the color, texture, and smell of the food will tell you when it is time to move to the next step. Adjust heat and timing as needed based on your specific equipment and ingredients.
  3. Step 3: Add paprika. Introduce the new ingredients to the mixture, taking care to distribute them evenly. Adding ingredients at the right moment is critical — too early and they may overcook, too late and they may not integrate properly with the other flavors.
  4. Step 4: Add vegetables. Introduce the new ingredients to the mixture, taking care to distribute them evenly. Adding ingredients at the right moment is critical — too early and they may overcook, too late and they may not integrate properly with the other flavors.
  5. Step 5: Simmer 1.5 hours. Reduce the heat to maintain a gentle bubble — you want small, lazy bubbles breaking the surface, not a rolling boil. This low, slow cooking allows flavors to meld and develop complexity while keeping proteins tender. Cover partially to allow some evaporation and concentration of flavors.