Hungarian goulash soup, gulyásleves, is the original goulash: a hearty, brothy soup of tender beef, potatoes and vegetables colored a deep red with plenty of sweet Hungarian paprika. Unlike the thick American goulash with pasta, this is a rich soup that warms you to your bones, flavored with caraway, garlic and peppers.
The herdsman's soup
Gulyás means herdsman in Hungarian. Cattle herders on the Great Hungarian Plain cooked this soup in large kettles over open fires, using beef, onions and paprika. It became Hungary's national dish and is still cooked outdoors in a bogrács kettle at summer parties.
Paprika is everything
Real Hungarian sweet paprika is bright red, sweet and fragrant, and it is used generously, three tablespoons or more. It gives the soup its color and flavor. Buy fresh paprika, because old paprika loses its taste.
Don't burn the paprika
Paprika contains sugar and burns quickly, turning bitter. Take the pot off the heat before stirring it in, then return it to the stove once the liquid is added.
Lots of onions
Two large onions cooked slowly until golden form the base of the soup and add natural sweetness. Hungarian cooks often use lard for an authentic flavor.
Caraway seeds
Crushed caraway adds a warm, slightly anise-like flavor typical of Hungarian cooking. Crush the seeds in a mortar or with the side of a knife.
Beef chuck
Chuck becomes tender after long, gentle simmering. Cut it into small cubes so each spoonful has a piece of meat.
Soup or stew?
In Hungary, gulyás is a soup. The thick, stew-like dish that most people outside Hungary call goulash is actually pörkölt. Both are delicious, but this recipe is the original soup.
Csipetke dumplings
Traditionally, small pinched dumplings called csipetke are cooked in the soup. Mix 1 cup of flour with 1 egg and a pinch of salt, pinch off tiny pieces and simmer them in the soup for 5 minutes.
Better the next day
Goulash soup improves after resting, as the paprika and spices blend into the broth.
Slow cooker method
Cook the onions and beef with the paprika on the stove, then transfer everything to a slow cooker and cook on low for 8 hours.
Serving ideas
Serve with crusty bread and a spoon of sour cream. For more hearty beef bowls, try our Irish beef and Guinness stew or the stuffed pepper soup.
Storage
The soup keeps for 4 days in the fridge and freezes for up to 3 months.
Buying Hungarian paprika
Look for paprika labeled as Hungarian, from the Szeged or Kalocsa regions, which are famous for their peppers. Édesnemes, meaning noble sweet, is the classic variety for goulash. Store it in a cool, dark place and replace it every six months for the best color and flavor.
Peppers and tomato
Hungarian wax peppers are traditional, but green bell peppers work well. The fresh tomato adds a little acidity and body to the broth.
Serving in Hungary
In Hungary, gulyás is often served in a small kettle at the table, with hot pepper paste and fresh bread on the side.
Garnish
A spoon of sour cream and some chopped parsley balance the rich paprika broth. Serve fresh bread on the side for dipping into the red soup.
Frequently asked questions
What is the difference between goulash and goulash soup?
In Hungary, goulash is a soup; the thick stew version is called pörkölt.
Is Hungarian goulash spicy?
It is mild with sweet paprika. Add hot paprika for heat.
Can I use smoked paprika?
A little adds a nice touch, but sweet Hungarian paprika is traditional.
