Go Back
–+ servings
Overhead view of Hungarian Goulash Soup in a matte black bowl, with tender beef chunks, potatoes, carrots, peppers, and parsley in a red paprika broth on a rustic wooden table.

Hungarian Goulash Soup

Nesting Lane
Hungarian Goulash Soup is a hearty, high-protein beef and potato soup with rich paprika flavor. A comforting homemade dinner.
No ratings yet
Print Recipe Save to Pinterest
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Course Main Course
Cuisine Hungarian
Servings 6

Equipment

Large Dutch Oven
Cutting Board
Sharp Knife
Wooden Spoon
Ladle

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

Calories: 461kcalCarbohydrates: 30gProtein: 37gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 104mgSodium: 1024mgPotassium: 1793mgFiber: 7gSugar: 6gVitamin A: 5584IUVitamin C: 47mgCalcium: 85mgIron: 5mg
Follow us on Pinterest@nestinglanehealthy