Traditional Hungarian Goulash Soup (Gulyásleves)

If you ask somebody what he knows about Hungary, the most common answer you've got is Goulash :)
Although we have several great Hungarian dishes, this one is the most famous (I don't really know why...) This is a hearty stew, where beef, vegetables and spices are simmered together, creating a rich, special flavor. Making a Goulash soup is not difficult, just be sure to have good quality ingredients, some time and passion.
/The music is based on a Hungarian folk song, played and made by my husband, MrStick© 2016 - (all rights reserved)/

Ingredients (for 6)
1,5 lb (70 dkg) beef chunk
1,5 medium onions
3 carrots
2 parsnips
1 lb (½ kg) red skin potatoes
½ green pepper
½ tomato
2-3 celery stalks (or a piece of celery root)
1 garlic clove
3-4 bay leaves
2 tbsp paprika (preferably Hungarian)
4-5 tbsp oil (I used olive oil)
salt, freshly ground black pepper
2 tbsp chopped parsley
Optional: 2 dried chilies, Strong Steve (Hungarian Hot Pepper paste), 2 tbsp ketchup, sliced hot pepper
1. Cut the beef into 1” cubes
2. Finely chop the onions
3. Peel the carrots, parsnips and celery stalks.
4. Slice the carrots and parsnips and chop the celery into 3-4 pieces
5. Stem and deseed the pepper (we'll only use half of it)
6. Cut the tomato half and remove the stem (we'll only use half of the tomato)
7. Peel and chop the potatoes into 1-1,5 inch cubes
8. Rinse them 2-3 times, then leave the potatoes in a bowl of water (preventing discoloration)
9. Heat the oil in a large pot, add the onions and cook gently until soft
10. Add the paprika then the beef and stir well
11. Season with salt and pepper, add your halved garlic (chilies and hot pepper paste if you like it hot) then cook at medium heat until the meat is well seared.
12. Add the pepper and tomato and pour over enough water to cover the meat. Put the lid on and cook slowly until the meat is almost tender.
13. Pour 5 cups (about 1l) water in, add the chopped vegetables, the bay leaves and cook covered until the veggies are half cooked.
14. Now, add the cubed potatoes and 2 tbsp ketchup (optional) and continue cooking until the potatoes are tender. (at this point all the meat, vegetables and potatoes should be tender)
15. Make the final seasoning with salt, pepper and some chopped parsley
16. The soup is done!
17. Serve 3-4 ladles of Goulash per person, sprinkle some more parsley on top, add 2-3 slices of hot pepper (if you prefer) and give some nice slice of good quality bread as a side.

[k.s.n.reardonplastering]

I'm English but my wife of 22 years is Hungarian. I've been lucky enough to have spent a lot of time in Hungary and eaten a lot of different dishes. This is definitely one of my favourite ones. I think you're recipes are very authentic and anyone willing to try these are not going to be disappointed. Great work!.

[melindapocsai]

As an advice, my hungarian grandma instead of 5L plain water, she makes beef broth from the beef bones and once the beef broth is done, she adds it to the main dish. The flavour is stronger!

[McGoogger]

brings me back to being a young boy when my family would attend the yearly Hungarian cookout, i would go around and try everyone's goulash and decide in my head which one was the best. had this soup for the first time in years yesterday, i will definitely be using this recipe!

[ebeuille]

The dog eating it is proof of an honestly made soup! 👏

[SGodThor]

Ingredients for 6 persons - Goulash Soup - You can use a kettle too by a moderate fire.
1, 5 lb (70 dkg) beef chunk
4-5 tbsp of pig fat
1, 5 medium onions
1-2 g caraway minced and whole grains
1 garlic clove
2 tbsp sweet delicacy paprika (preferably Hungarian)
1 tbsp freshly minced black pepper
salt 8-10g
3 carrots
2 parsnips
1 lb (½ kg) red skin potatoes in slices or cubes
½ green paprika 80 g
½ tomato 80 g
2-3 celery stalks (or a piece of celery root 70g )
2-3 bay leaves
2 tbsp chopped parsley and some leaves at the end
For the sharp taste: 2 sharp paprika or dried chilies at the very end
Chipotle/ csipetke: a hard dough mixed from 1 egg, 120g flour, and salt, cut in small 5-6mm and cooked for 4-5 minutes at the end

Have a nice prep! Jó étvágyat!

[SGodThor]

@ Kitchen Paprikash Well done, try this recipe next time: Kettle Goulash Soup if you have 2, 5 -3 h time Have a nice prep!
Gulyásleves Bográcsgulyás - Kettle Goulash Goulash soup
Hozzávalók: - - Ingredients :

3 evőkanál mangalica vagy bármilyen zsiradék - - 3 tablespoons of Mangalica pig fat or any other fat source
1.3 kg marhahús, lapocka, lábszár vagy nyak - - 1, 3 Kg of quality meet- Angus beef, crop meet, beef shin, shank or leg-of-mutton, ( or loin - if money doesn´t matter;) ) This ingredient is the second main component of this dish, try to buy the best possible meet quality.
1.3 kg burgonya, krumpli, pityóka - - 1, 3 Kg of white potatoes to cook (not for salad use )
15 dkg sárgarépa - - 150g of carrots
10 dkg fehér répa avagy gyökér - - 100g of turnip cut in cubes
15 dkg zeller gumó - - 150g celery tuber, c-bulb, c-root (cut in cubes )
1 kis köteg zeller zöldje - - celery greens (a small bunch/bundle and only the green leaves ) or parsley bundle leaves only
2-3 fej vöröshagyma - - 2-3 white onions cut in small cubes or slices
4-5 gerezd fokhagyma - - 4-5 segments/cloves of garlic (cut very small or pressed )
2 db zöld csemege paprika - - 2 pieces of green delicacy sweet paprika (cut in small peace)
2 db paradicsom hámozva - - 2 pieces of sweet tomatoes peeled and cut in cubes or slices
2-3 babérlevél - - 2-3 bay leaves

1 db hegyes erös/ csípös paprika vagy cseresznypaprika - - 1 spiked or cherry paprika ( for a sharp taste if needed :-)

Aki csípősen szereti annak érdemes bele tenni hegyes erős paprikát vagy bármilyen csípős paprikát. Usually, this dish we eat sharp in Hungary, when needed spice to season with your favorite sharp paprika or chilly. Attention by children!

Fűszerek ízlés szerint : - Important Spices depends on your taste but essentials too
Egész kömény - - caraway seeds - about 1-2 g
őrölt kömény - - cracked caraway seeds 1-2 g
só - - quality salt
őrölt fekete bors - - black pepper about 1 tablespoon
édesnemes fűszerpaprika por - - 2 Tablespoons/kg meet of sweet noble delicacy paprika powder "THE" main
component in this dish.

Pro tip: Try to buy the best possible quality delicacy paprika with pure red color and good taste, otherwise your dish will never taste like an original :-)
A csipetkéhez 1 egész tojás, liszt kb 10 -13 dkg ez a tojás méretétől is függ, és só. - Add "Csipetke": at the end, for better consistency of your dish, 4-5 min of cooking will be needed. This is a dough from 1 egg + 100-130g of flour and salt mixture, cut in very small pieces and cooked for 4 min.
Your dish is ready to serve with a piece of bread and a good red wine.
For lifters; This meal is a fit meal when prepared correctly, have a nice workout with!

Próbáljátok ki és egy nagyon finom bográcsgulyást kaptok! Ha el szeretnétek menni más irányban pl ha lebbencs gulyás szeretnétek készíteni, akkor csak egy jó nagy marék a sütőben szalonna zsíron megpirított lebbencs tésztát kell beletenni és már kész is .Ha a palócleves irányba mennétek, akkor 2 marék zöldbab kell bele, egy kevés tejfel, pár csepp citrom leve vagy ecet, és friss kapor ! Így egy fantasztikus palóc gulyást kaptok.

[matthewmadill]

I made the khorley the other day, and it turned out good. It smelt like my mammas house, so many great memories. Making thia today!! Pappa would always make extra spicy. Thank you so much for you aeesome and easy to follow recipes.

[blondecat]

I am Hungarian and this looks lovely! (Though I missed the caraway seeds as - for me - is the key seasoning and the csipetke, then again, a million miles better than any of the so-called goulash recipes on YT.) Congratulations!!!

[TheLambdaTeam]

Goulash is a very tasty and yummy soup! We all love it here in Hungary!!!
Enjoy your meal :)))

[TheDim]

Thank you! My Hungarian boyfriend loved it!☺️

[benjaminmoloy]

one of the best gulyás recepies on youtube (i don't know why i watch gulyás videos after midnight btw)

[Kohy]

I would recommend you to fry the onion until it’s gold-brown it gives the soup great color and flavour. Everytime I cook classic goulasch (no soup), this is the most essential thing to do for me. I use the same weight of onion as the meat 1:1...and another must is to add the broth instead of water...without it, it tastes somehow weak :) Try this two simple rules and you will see THE result ;)

[Esperalzi-Esfaral]

So many negative comments! Relax guys/gals! She's just making her version, nothing wrong with that. No caraway, and she puts ketchup. So? why get upset, don't watch if you don't like it. It looks delicious to me, I may wanna try it here in Malaysia - hard to find caraway in Malaysia but f I search hard enough I can find it, but plenty of cumin (can it be a substitute for caraway?), the rest of the ingredients easily available...

[ginacable]

Only found you yesterday and binge watched and made 4 of your dishes today . Thank you.

[charleyu]

it's so interesting to see how hungarians use peppers almost as much as mexican people, it would be really interesting to learn the history of how they adopted this ingredient

[paleologue]

I think people might balk at the addition of ketchup to the recipe, but when I was in Budapest, I noticed that ketchup was a common condiment and even put on pizza quite often. I'm not endorsing putting ketchup on pizza....but...to each their own and, I have a feeling based on this experience that ketchup might be part of the local culinary traditions.

[susannahsarkunan]

Thanks for the recipe. We just got back from Budapest and I was in love of the goulash soup. Though the one I tried had chilli flakes in and it was spicy (my husband and I love spicy food). I'm definitely trying this recipe

[uorinami]

Literally fell in love with porkolt while visiting Budapest this summer. As I know, porkolt is more like a stew and is thicker, served with "boiled dough balls" inside, this recipe seems like the soup, I will try this

[falcons]

Delicious. One modification I use is to add salt/pepper much later,  together with vegetables.

[johannafoldesi]

Well, a nice attempt, but if using celery and ketchup, it's far from traditional. Real traditional Gulyásleves is made of leftover beef-paprika stew, so it is much better to make the stew day day before, let the flavours mature overnight and then the following morning you're making a light vegetable soup and as a last step you add the stew. Also as for the stew: frying the onions until the edges a bit charred give a deeper flavour, just as using fat instead of any kind of oil (butter is forbidden!). You also need more paprika powder and a little bit of red wine. On the other hand, you don't need the following: garlic, ketchup, black pepper and chili (chili doesn't grow in Hungary - if you want it to be spicy go for the hot version of paprika powder, it's a different kind of spicy flavor and it is more authentic). Bay leaf is optional, and parsley is ok, lovage leafs or celery leafs is a much better choice at it harmonizes with the paprika and the root vegetables a bit better.