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Hungarian goulash soup

Hungarian Goulash Soup

Let's make a delicious, hearty Hungarian goulash soup. My recipe collection already has a goulash made of two main ingredients: beef and potatoes. But a real Hungarian goulash also includes vegetables. The soup comes out fairly thick, fragrant, and very filling. A true winter soup.

Maria

Recipe author

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Composition / ingredients

Servings:

Water

900

Beef (chuck is best)

500

Potatoes

Tomatoes (small)

Garlic

Bell pepper

Vegetable oil

Paprika

Tomato paste

Caraway (pinch)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 5 g

Fats 23 % 3 g

Carbohydrates 38 % 5 g

71 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make Hungarian goulash soup? Prepare the ingredients.
Step 2:

Wash and dry the meat and cut it into medium cubes.
Step 3:

Wash the bell pepper, remove the seeds, and cut it into cubes. Cut the tomatoes into cubes too. Peel the potatoes and cut them into large pieces.
Step 4:

Peel and finely chop the garlic.
Step 5:

In a deep, heavy-bottomed pot, heat the vegetable oil and fry the meat in it until golden.
Step 6:

Add the paprika, garlic, and caraway.
Step 7:

Pour in 1 cup of water so it almost completely covers the meat. Stir. Simmer for 1–1.5 hours, adding water now and then as needed.
Step 8:

Add the potatoes to the meat and stir. Fry together for about 5 minutes. Add salt.
Step 9:

Add the bell pepper, tomatoes, and tomato paste to the pot. Season with salt and pepper.
Step 10:

Pour in enough water to almost completely cover the meat and vegetables. Bring the soup to a boil and cook, covered, over low heat for about 15 minutes.
Step 11:

Let the finished soup rest, covered, for about 15 minutes, then ladle it into bowls.

For how to choose the perfect pot for soup, porridge, or pickling cucumbers, see the article on pots.
Important! Whether or not the recipe gives an amount of water, it's best to go by your own preference (how thick or thin you like your soup), as well as the size of your pot and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potato, grains, and other ingredients belong in the soup, which may not match yours. In practice, this means that if you're making it for the first time, don't cook a whole pot at once. Make a tasting batch for one or two people. Scale all the ingredients down to 1–2 servings and figure the water at anywhere from one cup per serving (for a very thick soup) up to 1.5–2 cups (for a thinner one). Remember that some liquid will boil off as it cooks. After tasting a small portion, you can adjust both the amount of liquid and the proportions to suit you. From then on, like most experienced cooks, you'll be able to add water and ingredients by eye.
Since everyone's sense of saltiness, sweetness, bitterness, heat, acidity, and pungency is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).