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–+ servings

Hungarian Goulash soup

Goulash is a perfect reflection of Hungarian culinary tradition, characterized by its simplicity and depth of flavor.
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Prep Time 40 minutes
Cook Time 2 hours
Resting time 10 minutes
Total Time 2 hours 50 minutes
Servings: 4
Course: Soup
Cuisine: Hungarian
Calories: 325
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tbsp oil or pork fat use olive oil
  • 3 pound beef chuck, cut into 1-inch cubes
  • 2 large carrots
  • 1 large turnip
  • 1 celery root
  • 1 pepper white or what you like
  • 2 tomato
  • 1-2 potato
  • 1 onion
  • 2 clove garlic
  • 1/2-1 tbsp salt
  • 2 tsp ground Hungarian pepper
  • 1 tbsp black pepper
  • 1-2 beef bouillon cube for richer taste
  • 2.5 liter water
  • 1 egg
  • flour

Equipment

Method
 

  1. 1. Prepare the Ingredients

    Wash the meat and cut it into small cubes. Wash and peel all vegetables. Cut the carrots, celery root, and potatoes into small cubes. Clean the onion, and the garlic, but keep it whole.

    2. Brown the Meat

    Heat the oil or fat in a large saucepan over medium heat.Add the cubed meat to the pot and cook, stirring occasionally, until the meat turns white on all sides.

    3. Season the Base

    Sprinkle the ground paprika over the meat and mix well to coat. Pour in enough water to cover the meat, then season with salt and pepper.

    5. Add Vegetables and Simmer

    Once the liquid comes to a boil, add the whole tomatoes, the whole pepper, the whole garlic and the whole onion. (Hungarian-style white pepper or similar), and the diced vegetables. Add additional water according to your preferred consistency.
    Traditional Hungarian goulash is a thinner soup with plenty of broth, as it is typically served as the first course before the main dish.
    Reduce the heat and simmer gently until the meat becomes tender. Cooking time varies by meat type, but generally takes 1.5–2 hours.

    6. Prepare the “Csipetke” (Pinched Noodles)

    While the soup cooks, prepare the csipetke. In a small bowl, beat one egg with a pinch of salt. Gradually add flour while mixing until a firm dough forms. Knead well, then roll the dough on a floured board and pinch small pieces from it with floured fingers.

    7. Add the Csipetke

    When the meat is tender, add the csipetke to the soup. Stir occasionally to prevent sticking. The noodles are ready when they rise to the surface.
    Taste and adjust seasoning. (Optional: Add one or two beef bouillon cubes for a richer flavor.)
    Rest it for about 10 minutes.

    8. Serve

    Ladle the hot goulash into bowls and sprinkle with chopped parsley if available. Serve with fresh homemade bread. For those who enjoy stronger flavors, offer hot paprika on the side. And if you’re not counting calories, dipping the bread into the soup is highly recommended.
    Jó étvágyat — Bon appétit!
    2. Add one or two beef bouillon cubes for a richer flavor.
    Use - nokedli maker - for "csipetke" it's will be a big help.

Nutrition

Calories: 325kcal

Notes

Hungarian goulash is more than a soup — it’s a piece of home. Every steps follows the same rhythm our grandmothers used in their kitchens.
Don’t rush the process. Goulash rewards patience, slow cooking, and simple ingredients treated with care.
If your kitchen fills with the smell of paprika and simmering broth, you’re doing it exactly right.
Good appetite!
Iren

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