Hungarian Goulash Soup is a hearty beef and potato soup that’s perfect when you want something warm, filling, and a little different from your usual dinner.
With tender chunks of beef, vegetables, and plenty of Hungarian sweet paprika, this traditional Hungarian-inspired soup has a rich, savory flavor that makes a cold evening feel a whole lot cozier.
This isn’t a thin, brothy soup that leaves you hungry an hour later. You’ve got plenty of beef, soft potatoes, carrots, and parsnips in every bowl. The paprika gives the broth its familiar deep red color and a slightly sweet, earthy flavor without making it spicy.
You’ll need a large Dutch oven for this recipe, since everything cooks in one pot. A wooden spoon is great for scraping up those browned bits after cooking the beef. They add even more flavor to the broth.
Plan on a little over two hours from start to finish, but most of that time is spent simmering.
It’s a great choice for a weekend dinner when you have time to let the beef become nice and tender. Leftovers are wonderful for lunch the next day, too.
Why You’ll Love This Hungarian Goulash Soup
A Filling Dinner With 37 Grams of Protein
With 37 grams of protein per serving, this soup makes a satisfying main course. You won’t need to prepare several side dishes to make it a complete dinner. A little crusty bread is plenty if you want something to serve alongside it.
Rich Paprika Flavor Without Too Much Heat
Hungarian sweet paprika gives this soup its distinctive flavor without making it hot and spicy. It’s a great choice when you want something with a little more character than ordinary beef vegetable soup.
Uses an Affordable Cut of Beef
Beef chuck roast is a great choice for soups that simmer slowly. The longer cooking time helps soften this tougher cut, so you can enjoy tender pieces of beef without buying expensive steak.
Great for Making Ahead
This soup reheats nicely, making it handy for preparing dinner in advance. You can make a pot on Sunday and have a hearty lunch or another dinner ready during the week.
Plenty of Vegetables in Every Bowl
Potatoes, carrots, parsnips, tomatoes, and green bell peppers make this a substantial meal. It’s an easy way to serve several vegetables in one dish without preparing separate sides.
Ingredient Substitutions
Vegetable Oil
Canola oil or olive oil works great instead of vegetable oil. Both are suitable for browning the onions and beef.
Yellow Onions
White onions are a good substitute. They have a slightly sharper flavor but soften nicely during cooking.
Beef Chuck Roast
Boneless beef stew meat works great if you want to skip cutting up a roast. Choose pieces with some marbling so they become tender during the long simmer.
Hungarian Sweet Paprika
Regular sweet paprika can be used if you can’t find Hungarian sweet paprika. The flavor may be slightly different, but you’ll still have a tasty soup. Avoid substituting hot paprika unless you want a spicy version.
Caraway Seeds
A small amount of ground caraway can be substituted for whole seeds. Start with ½ teaspoon since the ground spice has a more concentrated flavor.
Green Bell Pepper
Red bell pepper works great if that’s what you have. It adds a little more sweetness to the soup.
Low-Sodium Beef Broth
Regular beef broth can be used, but reduce the added salt and adjust the seasoning at the end.
Parsnip
Turnips are a reasonable substitute if parsnips aren’t available. They have a less sweet, slightly peppery flavor.
Yukon Gold Potatoes
Red potatoes are a good alternative because they hold their shape during simmering. Russet potatoes can also be used, although they tend to soften and break apart more easily.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
RECOMMENDED TOOL FOR THIS RECIPE
Cast Iron Dutch Oven
A roomy Dutch oven gives soups plenty of space to simmer without crowding the pot.
Hungarian Goulash Soup
Ingredients
- 2 tablespoon vegetable oil
- 2 medium yellow onions finely chopped
- 2 pounds beef chuck roast cut into ¾-inch cubes
- 3 cloves garlic minced
- 3 tablespoon Hungarian sweet paprika
- 1 teaspoon caraway seeds lightly crushed
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoon tomato paste
- 1 medium tomato diced
- 1 medium green bell pepper diced
- 6 cups low sodium beef broth
- 2 cups water
- 2 medium carrots peeled and sliced into ½-inch rounds
- 1 medium parsnip peeled and sliced into ½-inch rounds
- 3 medium yukon gold potatoes peeled and sliced into ¾-inch rounds
- 1 bay leaf
- 2 tablespoon chopped fresh parsley for garnish
Instructions
- Heat the vegetable oil in a large Dutch oven over medium heat. Add the onions and cook for 8 to 10 minutes, stirring occasionally, until soft and lightly golden.
- Add the cubed beef and cook for 5 to 7 minutes, stirring occasionally, until lightly browned on all sides.
- Stir in the garlic and cook for 30 seconds.
- Remove the Dutch oven from the heat. Stir in the Hungarian sweet paprika, crushed caraway seeds, salt, and black pepper.
- Add the tomato paste and stir until the beef is evenly coated.
- Return the Dutch oven to medium heat. Add the diced tomato and green bell pepper. Cook for 3 minutes, stirring occasionally.
- Pour in the beef broth and water. Scrape the bottom of the Dutch oven with a wooden spoon to loosen any browned bits.
- Add the bay leaf and bring the soup to a gentle boil.
- Reduce the heat to low, partially cover, and simmer for 1 hour, stirring occasionally.
- Add the carrots and parsnip. Stir gently, partially cover, and simmer for another 15 minutes.
- Add the cubed potatoes and stir gently. Continue simmering uncovered for 20 to 25 minutes, until the beef is tender and the potatoes and vegetables are fully cooked.
- Remove and discard the bay leaf.
- Taste the soup and add more salt or black pepper if needed.
- Ladle the soup into bowls and garnish with chopped fresh parsley.
Notes
Tips and Tricks
Choose the Right Paprika – Hungarian sweet paprika gives this soup its traditional flavor. Check the label carefully, since hot and smoked paprika taste quite different. Keep the Heat Low – A gentle simmer helps the beef become tender without making the broth evaporate too quickly. Watch the Liquid – If the soup becomes thicker than you prefer during cooking, add a little water or beef broth. Check the Beef – Chuck roast can vary in tenderness. If the beef is still chewy near the end of cooking, give it a little more simmering time. Adjust the Thickness – For a slightly thicker broth, gently mash a few cooked potato pieces against the side of the Dutch oven and stir them into the soup.Storing and Reheating
Refrigerating – Cool the soup promptly and refrigerate in airtight containers within 2 hours of cooking. Store for up to 3 to 4 days. Freezing – Freeze in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little room at the top for expansion. The potatoes may become softer after thawing. Reheating on the Stove – Place the soup in a saucepan over medium-low heat. Stir occasionally until heated throughout to 165°F. Add a splash of broth or water if needed. Reheating in the Microwave – Place a serving in a microwave-safe bowl, cover loosely, and heat in short intervals, stirring between each, until it reaches 165°F. Thawing – Thaw frozen soup overnight in the refrigerator before reheating.Nutrition
Find the kitchen tools, cooking essentials, and everyday products I use and recommend in my Amazon Storefront.
You May Also Like:
- Hungarian Goulash Soup
- Salsa Chicken Sweet Potato Bowl
- Hot Cheddar Beer Cheese Dip
- Chicken Bacon Ranch Soup
- Gingerbread Protein Balls
