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Traditional Hungarian Gulyásleves: Beef and Vegetable Goulash Soup with Paprika, Caraway and Csipetke
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Hungary
150 minutes
Serves 6
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Traditional Hungarian Gulyásleves: Beef and Vegetable Goulash Soup with Paprika, Caraway and Csipetke
One clear instruction at a time, with the full ingredient list and tips nearby.
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Melt the lard in a heavy pot and cook the onions over medium-low heat until soft and golden, 10–12 minutes.
Ingredients quick view
900 g beef shin or chuck, cut into 2.5 cm cubes
2 tbsp lard
2 large onions, finely chopped
2 garlic cloves, minced
2 tbsp sweet Hungarian paprika
1 tsp caraway seeds, lightly crushed
1 tomato, chopped
1 Hungarian wax pepper, seeded and chopped
2 carrots, sliced
1 parsley root or parsnip, sliced
500 g waxy potatoes, cubed
1.8 litres water
2 tsp fine salt, plus more to taste
75 g plain flour
1 small egg
Tips quick view
Use genuine sweet Hungarian paprika and add it off the heat.
A clear, plentiful broth distinguishes gulyásleves from pörkölt.
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