Hungarian Goulash Soup (Gulyas Leves)

Hungarian Goulash Soup (Gulyas Leves)

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.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. 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.
  2. 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.
  3. 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.
  4. Step 4

    Add the sweet paprika, carrots, parsley roots, bunch of parsley, optional potatoes, Vegeta, optional caraway seeds, banana wax peppers, and hot paprika.
  5. 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.
  6. Step 6

    Serve over Hungarian csipetke or nokedli dumplings. You also might enjoy serving this filling soup with rye bread or potato bread .