Traditional Hungarian Goulash Soup Recipe

4.74 from 19 votes

Traditional Hungarian Goulash Soup Recipe

This Hungarian goulash recipe is a classic stew that’s hearty without being heavy and layered with warm, smoky-sweet flavor from Hungarian paprika. Tender beef, earthy root vegetables, and a rich paprika-seasoned broth create the ultimate comforting meal.

Prep Time45

Cook Time1 15

Total Time2

Course: Soups and Stews

Cuisine: East European

Diet: Diabetic, Gluten Free

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

2 to 2 1/2 pounds trimmed and cubed chuck roast (1/2 to 3/4-inch cubes)
Salt and freshly ground black pepper
1/4 cup canola oil, lard or bacon drippings or as needed, divided
2 large onions (3/4 pound) chopped
1 large rib celery chopped
6 cloves garlic chopped
4 plum tomatoes or 2 round tomatoes, seeded and chopped
3 tablespoons Hungarian paprika
2 large bay leaves preferably fresh
4 cups beef broth
4 cups water
2 large carrots or 3 medium carrots, peeled and cut into 1/2-inch pieces
2 large parsnips or 3 medium parsnips, peeled and cut into 1/2-inch pieces
4 medium Russet potatoes peeled and cut into 1/2-inch cubes
1 tablespoon red wine vinegar
Chopped fresh parsley or celery leaves
Sour cream optional
Hot pepper sauce optional

Instructions

Generously season the cubed chuck roast with salt and black pepper.
Heat 1 tablespoon of canola oil, lard or bacon drippings in a large Dutch oven or other heavy soup pot over medium-high heat. Working in batches, brown the beef well on all sides. Add oil as needed being careful not to use too much or crowd the beef because it will steam rather than brown. Transfer browned beef to a plate. Repeat until all the beef is browned.
Refresh oil as needed. Add the onions and celery. Reduce heat to medium and cook for 7-8 minutes or until softened.
Add the garlic, tomatoes, paprika and bay leaves. Give that a stir and cook briefly, 10 seconds or so, until the garlic is aromatic.
Add the beef back to the pot and stir to coat.
Add the beef broth and water. Bring just to a boil then reduce heat to low and simmer with the lid slightly ajar for 30 minutes.
Add the carrots and parsnips. Bring back to a simmer and cook 10-12 minutes.
Add the potatoes, bring back to a simmer and cook for 20-25 minutes or until the potatoes, carrots and parsnips are tender and the potatoes can be easily pierced with a knife.
Add the vinegar.
Let the goulash soup "rest" for 15 minutes or so. Add chopped parsley or celery leaves. Season with additional salt and black pepper to taste if needed.
Garnish with a dollop of sour cream, more chopped parsley and hot pepper sauce if desired.

Notes

SUBSTITUTIONS:

If you have lard or bacon grease, by all means, use it, as those are more traditional.
Use petite diced canned tomatoes if you don’t have good fresh tomatoes.
I used Russets, but Yukon Gold or red potatoes also work fine. In fact, they’d be better to use if you plan to freeze this goulash recipe.

TIPS:

Use a chuck roast and cut and trim the meat yourself. Beef labeled “stew beef” could be various cuts of beef that the butcher or market is trying to sell the remnants of.
Stir in a dollop or two of sour cream at the end for another dimension of flavor.
If you want to get creative with the leftovers, thicken the goulash with flour or cornstarch, transfer it to a baking dish, and top it with homemade or store-bought pastry for an amazing goulash pot pie.

MAKE AHEAD:

Can be made 2-3 days in advance.
Cool the goulash down completely, refrigerate, and reheat on the stovetop when ready to serve.

FREEZER-FRIENDLY:

If you're planning to freeze the goulash, cool it completely, then place it in airtight containers in the desired quantity and freeze it for up to 3 months.
Thaw in the refrigerator, then reheat on the stovetop or in the microwave on a low setting.
The potatoes may turn out a bit softer. A waxy potato, such as Yukon Gold or red potatoes, will hold up better to freezing, thawing, and reheating.

Nutrition