Hungarian Goulash Soup (Gulyas Leves)

Jun 03 2022

This recipe for Hungarian goulash soup, known as gulyas leves, is hearty enough to be eaten as a main course with bread and served over dumplings.

Ingredients

2
medium onions (finely chopped)
2
tablespoons bacon fat (or vegetable oil)
3
pounds beef chuck roast (fat removed and cubed)
1
tablespoon sweet Hungarian paprika
4
carrots (peeled and cut into 1/2-inch rounds)
2
parsley roots (peeled and cut into 1/2-inch rounds)
1
small bunch parsley (tied with butcher's twine)
Optional: 4 medium potatoes (peeled and cut into 1/2-inch pieces)
1
teaspoon Vegeta seasoning
Optional: 1/2 teaspoon caraway seeds
2
Hungarian wax peppers (or banana wax peppers, seeded and cut into 1/2-inch pieces)
Pinch hot Hungarian paprika
Salt to taste

Step 1
In a large soup pot or Dutch oven, sauté the onions in the bacon fat or vegetable oil over medium-low heat, stirring frequently, until translucent. This will take 10 to 15 minutes. Do not let the onions brown. Salt the onions lightly to help tenderize them. Add a small amount of water, if necessary, to keep them from sticking to the pan.
Step 2
Turn the heat to high and add the meat cubes and stir constantly for about 3 minutes or until the meat has been seared on all sides.
Step 3
Add water to cover by an inch and bring to a boil. Reduce heat, cover, and simmer until the meat is almost tender, adding water as necessary to keep it above the level of the meat. This can take up to 2 hours.
Step 4
Add the sweet paprika, carrots, parsley roots, bunch of parsley, optional potatoes, Vegeta, optional caraway seeds, banana wax peppers, and hot paprika.
Step 5
Bring back to the boil, reduce heat to a simmer, cover, and cook until the vegetables are tender but not falling apart. Add additional water, if necessary, to keep a soup consistency. Add salt to taste.
Step 6
Serve over Hungarian csipetke or nokedli dumplings. You also might enjoy serving this filling soup with rye bread or potato bread .