Goulash Soup
Goulash Soup is not just a dish, but a true symbol of Hungarian gastronomy. The history of goulash began in the Hungarian plains, where shepherds prepared a simple but nutritious meal to give them energy for long days. The basis of the dish is fresh meat, vegetables and, of course, paprika, which has become the true trademark of goulash. Goulash soup is often mentioned among Hungarian national dishes and is still one of the best-known dishes beyond the country's borders.
Goulash soup can be prepared in many ways, but the basis of each version is meat, onions, paprika and fresh vegetables. The characteristic taste of the food is given by the long cooking and the blending of flavors, so every bite is a real Hungarian experience. Goulash soup is popular not only on restaurant menus, but also on family tables, whether for an everyday lunch or a festive occasion.
Ingredients for this recipe
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Preparation Steps
1
Cut the beef into bite-sized cubes. Finely chop the onions and garlic.
2
Heat the oil in a large pot or Dutch oven over medium heat. Sauté the onions and garlic until softened and translucent.
3
Stir in the Hungarian sweet paprika quickly to prevent burning, then add the beef and sear until browned on all sides.
4
Add the ground caraway seeds, bay leaves, salt, and pepper. Pour in the water, bring to a simmer, and cook over medium-low heat for 1 to 1.5 hours, or until the beef is almost tender.
5
Once the beef is nearly tender, add the diced potatoes, carrots, parsnip, tomato, and bell pepper.
6
Continue to cook until the vegetables are tender and the soup has developed a rich flavor.
7
Serve hot with fresh bread or a side of hot peppers.
