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Meat, European

Hungarian goulash soup with bread

Hungarian goulash is a hearty soup of beef, potatoes and carrots seasoned with paprika, not a thick stew. For 4 people, it takes 2 hours, rates as easy, and costs €3.10 per serving. The key to success is a gentle simmer that slowly tenderizes the beef without ever letting it boil hard.

Tonight, real Hungarian goulash isn't a thick stew, it's a soup of beef, potatoes and carrots simmered with paprika.

Hungarian goulash soup with bread
Total time
2 h
Difficulty
Easy
Cost per person
€3.10
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Hungarian goulash often surprises people expecting a thick stew, because it's actually a generous soup, scented with sweet paprika and a touch of cumin. The beef simmers low and slow until tender, while the carrots and potatoes soak up the broth colored by bell pepper and tomato. The result feels comforting without being heavy, with a depth of flavor that only comes from a long, gentle cook.

This is the kind of dish you make on a winter Sunday when you have time to let it simmer unattended, or on a weeknight if you cook it the day before. Kids tend to like it because the beef turns out soft and mild, while adults can spice up their own bowl at the table. Served with country bread for dipping, it's a complete meal you eat with a spoon.

The ingredients

4 people

Butcher

  • Beef shin or chuck 700 g

Fruits and vegetables

  • Potatoes 500 g
  • Carrots 3
  • Onions 2
  • Red bell pepper 1
  • Tomatoes 2
  • Garlic 3 cloves

Pantry

  • Sweet paprikaoften in the pantry 2 tbsp
  • Ground cuminoften in the pantry 1 tsp
  • Lard or oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 8 slices

Allergens Gluten

The step by step recipe

  1. Cut the beef into three centimeter cubes, slice the onions thin and mince the garlic.

    Leave a bit of fat on the meat, it melts during cooking and makes the goulash richer.

  2. Brown the onions in the lard, add the meat and salt, then let it pick up a little color. 10 min

    Stir occasionally so the meat doesn't stick.

  3. Take the pot off the heat, add the paprika, cumin and garlic, stir, then cover with water and let it simmer gently, covered, over low heat. 1 h 15

    Never let it boil hard, or the meat stays tough instead of becoming tender.

  4. Add the sliced carrots, cubed potatoes, bell pepper and chopped tomatoes, then cook until everything is tender. 25 min

    If the goulash gets too thick, add a bit of hot water.

  5. Adjust the seasoning and serve piping hot with fresh bread.

    Put a small jar of hot chili on the table, that's the tradition.

Our tips to get it right

  • Pick chuck or shin rather than a lean cut, the connective tissue melts during the long simmer and makes the broth richer.
  • Always pull the pot off the heat before adding the paprika, it scorches fast on a hot surface and turns bitter.
  • Taste and adjust the salt only near the end, the broth concentrates as it reduces and can turn too salty if you season too early.

The variations

  • Swap the beef for cubed pork shoulder, it cooks a bit faster and gives a milder flavor.
  • For a vegetarian version, replace the meat with large chunks of celery root and parsnip, and use vegetable broth instead of water.
  • For picky kids, blend a ladle of broth with some vegetables to naturally thicken the soup so they don't have to pick out chunks.

What to serve it with

  • Fresh country bread for dipping
  • A jar of hot paprika or chili at the table
  • A crisp cabbage salad to start

Storage

Goulash keeps for 3 days in the fridge in an airtight container, and the flavor often improves the next day. It freezes well for up to 3 months in a suitable container. Reheat gently on the stove, adding a splash of water if the broth has thickened too much.

Questions about this dish

Why is Hungarian goulash a soup and not a stew?

In Hungary, real goulash, called gulyás, is always a liquid soup of beef and vegetables. What many people call goulash elsewhere, a thick stew, actually corresponds to the Hungarian pörkölt.

Can you make goulash ahead of time?

Yes, it's actually recommended, since the flavors blend better after a night in the fridge. Just reheat it gently on the stove before serving.

Can sweet paprika be replaced with smoked paprika?

Yes, it adds a different but pleasant smoky note, use the same amount. Avoid hot paprika though, as it changes the character of the dish quite a bit.

Is cumin essential to the recipe?

No, you can leave it out if you don't have any, the goulash still tastes good with paprika alone. But that pinch of cumin brings the aroma that gets closest to the traditional Hungarian version.

How long does it take to make a Hungarian goulash soup with bread?

Count 2 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Hungarian goulash soup with bread?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Hungarian goulash soup with bread cost?

About €3.10 per serving, or €12.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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