Name: Hungarian Goulash Soup
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 900 grams Beef stew meat (chuck), cut into 1-inch cubes; 2 units Onions, large, chopped; 4 cloves Garlic, minced; 3 tablespoons Sweet Hungarian paprika; 2 units Carrots, peeled and diced; 3 medium Potatoes, peeled and cubed; 1 large Green bell pepper, diced; 1 can (400g) Tomatoes, diced (or canned diced tomatoes); 1.5 liters Beef broth; 2 units Bay leaves; 1 teaspoon Caraway seeds, crushed; 1 teaspoon Marjoram, dried; 2 tablespoons Vegetable oil (or lard); 1 teaspoon (or to taste) Salt; 0.5 teaspoon (or to taste) Black pepper, freshly ground; 1 optional Sour cream or fresh parsley for garnish

A hearty and flavorful Hungarian classic, Goulash Soup is a rich beef and vegetable stew seasoned generously with paprika. This comforting one-pot meal is perfect for cold days, offering a warm and satisfying experience with every spoonful. It’s more of a substantial soup than a thin broth, often served as a main course. Goulash, or "gulyás" in Hungarian, originated with Hungarian shepherds ("gulyás" means herdsman) who cooked their stew in a kettle over an open fire. Over centuries, it evolved from a simple beef stew to a more refined soup, becoming a national dish and a symbol of Hungarian culinary tradition. The use of sweet Hungarian paprika is central to its distinctive color and flavor.

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Instructions

1
Heat oil or lard in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides. Remove beef and set aside.
2
Add chopped onions to the pot and sauté until softened and translucent, about 8-10 minutes.
3
Stir in the minced garlic, sweet Hungarian paprika, caraway seeds, and dried marjoram. Cook for 1 minute until fragrant, being careful not to burn the paprika.
4
Return the browned beef to the pot. Add diced carrots, potatoes, green bell pepper, and diced tomatoes. Stir well to combine.
5
Pour in the beef broth and add bay leaves. Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 1.5 to 2 hours, or until the beef is very tender.
6
Season with salt and freshly ground black pepper to taste. If the soup is too thin, you can thicken it slightly by mashing a few potato cubes against the side of the pot.
7
Remove bay leaves before serving. Ladle hot goulash soup into bowls.
8
Serve optionally with a dollop of sour cream and a sprinkle of fresh parsley.

Chef's Tips

•For the best flavor, use high-quality Hungarian sweet paprika. It makes a significant difference.
•Don't rush the simmering process; longer, slower cooking develops a deeper flavor and more tender beef.
•If you prefer a thicker soup, you can add a few tablespoons of flour after sautéing the onions, or just mash some potatoes as instructed.
•Goulash often tastes even better the next day, so consider making it ahead of time.