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Classic Goulash Soup

A hearty meat soup with the zesty aroma of paprika! Classic Hungarian goulash soup is a first and second course rolled into one — thick and rich, loaded with meat and vegetables. You can use different meats; here we go with pork. The fairly long cook time pays off in a remarkably balanced flavor and an irresistible spiced aroma.

Elena ElenaAuthor avatar
Recipe author
Soup classic goulash
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 % 6 g
Fats 44 % 8 g
Carbohydrates 22 % 4 g
108 kcal
GI: 75 / 0 / 25
  • Goulash soup is a Hungarian classic, and its charm is that it's hard to call it strictly a first course or a second. The deep red color, generous amount of meat, and pronounced spice flavor — especially sweet paprika — make it appetizing and very filling. And it's not hard to make at all. Wash the meat well, pat it dry with a paper towel, and trim off any membranes and sinew. Cut the pork into small cubes. Put it in a large bowl, season with salt and pepper, and dredge each piece in flour. Heat the vegetable oil in a large heavy-bottomed skillet and brown the pork over high heat until golden, working in small batches. Peel the vegetables and rinse them under running water. Finely chop the onion, grate the carrots on the coarse side of a box grater, and finely chop the celery. Core the bell pepper (red is best) and cut it into small dice. Pour a little oil into a large heavy-bottomed pot and sauté the onion over medium heat until golden, then add the carrots, celery, and pepper and cook everything for 5-10 minutes until soft. Peel and finely chop the garlic and add it to the pot. Add the browned pork to the sautéed vegetables, along with the ground sweet paprika, bay leaves, caraway seeds, and tomato paste. Stir well. Pour in the meat broth (or just water) and simmer the goulash soup over low heat for about an hour, until the meat is soft and tender. Cut the potatoes into small cubes and cook for another 20-25 minutes. Once the potatoes are soft, take the pot off the heat, taste, and adjust the salt and pepper. Serve the hot pork goulash soup in deep bowls, garnished with finely chopped parsley and a dollop of sour cream. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in jackets - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Sour cream 30% fat - 340  kcal/100g
  • Sour cream 25% fat - 284  kcal/100g
  • Sour cream 20% fat - 210  kcal/100g
  • Sour cream 10% fat - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Fatty pork - 333  kcal/100g
  • Lean pork - 357  kcal/100g
  • Pork lean roast - 184  kcal/100g
  • Pork chop on the bone - 537  kcal/100g
  • Pork schnitzel - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Wild boar leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley - 45  kcal/100g
  • Fortified whole durum wheat flour - 333  kcal/100g
  • All-purpose whole durum wheat flour - 364  kcal/100g
  • Fine semolina flour - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Caraway - 333  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Paprika - 289  kcal/100g
  • Sea salt - 0  kcal/100g
  • Meat broth - 34  kcal/100g
  • Celery stalk - 12  kcal/100g

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