Hearty Hungarian Beef and Vegetable Goulash Soup

Delicious traditional Hungarian first course. Hungarian goulash soup is a thick, spicy soup with large chunks of meat and potatoes. In Hungarian, the name of this dish is “bograc guyas”. Bograch is a cauldron with a handle, and “guyash” is translated as a shepherd. History says that Hungarian soup has a very ancient cooking tradition and was invented by the people of nomadic tribes. Of course, housewives have now adapted the recipe to modern conditions. However, Hungarian cuisine is distinguished by the use of a huge variety of herbs and spices in its preparation.
cook time: 1h 20 min
Gavin Tanner
Hearty Hungarian Beef and Vegetable Goulash Soup

Nutrition Facts (per serving)

87
Calories
4g
Fat
6g
Carbs
7g
Protein

Ingredients (4 portions)

Basic:

Garlic 2 clove
Tomatoes 2 pc
Salt to taste
Ground black pepper to taste
Water 0.5 l
Potato 3 pc
Bay leaf 2 pc
Beef 500 g
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 2 tbsp
Peppercorns 3 pc
Paprika 1 tbsp

Recipe instructions

Step 1

Step 1
In Hungary, modern goulash soup, like many other dishes in other countries, has several recipes. However, the main ingredients such as meat, potatoes, onions, tomatoes, and paprika are the same in all. Paprika is a dried sweet pepper powder that is the main ingredient of this dish. It gives the taste a unique taste and bright color. You can use any meat, but more often this soup is made from beef.

Step 2

Step 2
Wash the meat, cut into portions or large cubes. If you have meat with bones, you can cook broth on the bones.

Step 3

Step 3
Wash the potatoes, peel them and cut them into cubes or large slices, as you like.

Step 4

Step 4
Wash the carrots, peel and cut into strips or grate on a medium grater. Wash the tomatoes. To remove the skin, place the tomatoes in a container of boiling water for a few minutes. Cut the tomatoes into small cubes.

Step 5

Step 5
Peel the onion and finely chop it with a knife. Peel the garlic and finely chop it with a knife. A huge number of different herbs and spices are added to the traditional Hungarian dish, for example, coriander, cumin, thyme, cumin, rosemary, basil, hot pepper and others. Of course, you need to add them taking into account your taste preferences.

Step 6

Step 6
Some housewives add dough dumplings to thicken the dish, but this is an optional ingredient in Hungarian goulash soup. Heat vegetable oil in a frying pan, you can use pork fat, put onions on it. Fry the onion until transparent.

Step 7

Step 7
Then put the meat in the pan with the onions, you can add bay leaves and peppercorns.

Step 8

Step 8
Fry the meat until lightly browned, add a glass of water. Reduce the heat to medium and simmer over medium heat under the lid for about 30 minutes, stirring occasionally.

Step 9

Step 9
Then we transfer the meat into a saucepan, pour the broth from the frying pan into the saucepan, and add the cooked potatoes, carrots and tomatoes there. Pour in a small amount of water so that it covers the contents of the pan by a couple of centimeters. Add spices to taste, bring to a boil and cook over medium heat for about 30 minutes. Serve hot Hungarian goulash soup to the table. Bon appetit!

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