Goulash soup (in Hungarian, gulyásleves) is one of Hungary’s national dishes and a true symbol of the country. This rich, warming comfort food provides energy on cold winter days. However, it is also commonly prepared in the summertime—especially outdoors in a cauldron, cooked over an open fire in gardens.
The name “gulyás” comes from the word gulya, meaning a herd of cattle, and gulyás originally referred to the herdsman. Over time, the term also came to describe the meat used as the main ingredient of the dish. In Hungarian cuisine, gulyásleves, bográcsgulyás, pörkölt (stew), and paprikás (a stew with a creamy, sour sauce) are all prepared using slightly different techniques. These distinctions are often lost outside Hungary, where “goulash” usually refers simply to a thick stew.
Goulash can be made with beef, pork, lamb, or veal. The thickness of the soup depends on the cut of meat used—the more muscle and collagen the meat contains, the thicker and richer the soup will be.
Gulyás soup recipe
Ingredients for 4-6 people:
- 2-medium sized onions finely chopped
- 1-whole pepper chopped
- 1-whole tomato chopped (not necessary, but lately commonly used)
- 50-60 dkgs of meat cubed. You can use pork shoulder, any of the beef roast cuts. Note: beef takes longer to cook (3-4 hours).
- 2 pieces of potato cubed
- 2 pieces of carrots halved and chopped into 2- cms cubes or sliced
- 1/2- celeriac (celery root) cubed
- Optional- Csipetke or some small bits of pasta
- 1 tbs quality Hungarian sweet paprika, plus a bit of spicy paprika if you like it.
- Salt
- Ground caraway seed
- 2 tablespoon of lard or oil
Cooking:
Add the lard to the pot, then add the onions. Cook them carefully until they become glossy and soft. Remove the pot from the heat and stir in the paprika (sweet and hot, according to your taste). If needed, add a small amount of water to prevent the paprika from burning.
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Add the meat cubes and return the pot to the heat. Season with salt and caraway seeds, adjusting the amounts to your preference. Sear the meat over high heat until it develops some color, then add water, the chopped peppers, and the tomatoes. Reduce the heat to low.
At this point, cover the pot and let it simmer, stirring occasionally and tasting the broth. Adjust the seasoning as needed. Keep the soup at a gentle boil, stirring regularly to prevent sticking or burning.
After about 1½ to 2 hours, check the meat. When it is nearly tender, add the chopped carrots and celeriac. About 10 minutes later, add the chopped potatoes.
- Once the vegetables are nearly tender to your liking, add the pasta pieces. They only need a few minutes to cook. Taste the broth again and adjust the seasoning as needed.
Serve it with fresh white bread, spicy paprika cream (Erős Pista) or the spicy green pepper.
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