Hungarian Goulash Soup
Hungarian goulash soup turns beef chuck, potatoes, and sweet paprika into a rich, cozy bowl with tender meat, soft vegetables, and a deep red broth.
This is the kind of from scratch soup that tastes slow cooked, but uses simple ingredients and one sturdy pot. The paprika gives the broth its warm color. The caraway adds an earthy aroma. The csipetke noodles make every spoonful feel hearty and homemade.
Why You’ll Love This Recipe
- Deep, savory flavor: Browning the beef and onion builds a rich base before the paprika goes in.
- Comforting texture: Tender beef, soft potatoes, sweet carrots, and tiny noodles make it filling without feeling heavy.
- Budget smart: Beef chuck becomes tender with time, so you do not need an expensive cut.
- Great for leftovers: The broth tastes even better the next day after the paprika and caraway settle in.
Fabian’s Budget & Health Tip: Use beef chuck with a little marbling and trim it yourself. It costs less than pre cut stew meat and gives the soup better flavor. If parsley root is pricey or hard to find, use parsnip. It brings a similar sweet, earthy taste and keeps the soup full of vegetables.
Ingredients (Serves 4)
- 1 1/2 pounds (680 g) beef chuck, cut into bite size cubes
- 1 large yellow onion (200 g), finely chopped
- 3 garlic cloves (15 g), minced
- 2 tablespoons (16 g) Hungarian sweet paprika
- 1 teaspoon (2 g) caraway seeds, lightly crushed
- 2 medium carrots (160 g), sliced
- 1 parsley root (120 g), sliced, or use parsnip
- 1 red or green bell pepper (150 g), chopped
- 1 medium tomato (120 g), chopped
- 1 pound (450 g) potatoes, peeled and cut into chunks
- 6 cups (1.4 L) beef broth
- 1 cup (120 g) csipetke noodles
- 1 1/2 teaspoons (9 g) salt, plus more to taste
- 1/2 teaspoon (1 g) black pepper
Step-by-Step Instructions
1. Brown the Beef
Pat the beef dry with paper towels and season it with some of the salt and pepper. Heat a heavy soup pot over medium high heat. Add the beef in a single layer and let it sit until the bottom turns deep brown and the edges smell roasted. Turn the pieces and brown another side. Work in batches if the pot feels crowded.
2. Soften the Onion
Add the chopped onion to the pot with the browned beef. Stir often and scrape the bottom of the pot as the onion releases moisture. Cook until the onion looks glossy and soft, and the browned bits loosen into the mixture.
3. Bloom the Paprika and Caraway
Lower the heat. Stir in the garlic, Hungarian paprika, and crushed caraway seeds. Stir for about 30 seconds, just until the kitchen smells warm, sweet, and toasty. Do not let the paprika scorch, because burnt paprika tastes bitter.
4. Add the Vegetables and Broth
Add the carrots, parsley root, bell pepper, tomato, and beef broth. Stir well and bring the soup to a gentle simmer. The broth should look brick red, not pale. Cover the pot with the lid slightly open.
5. Simmer Until the Beef Is Tender
Let the soup simmer gently for 1 1/2 to 2 hours. Stir now and then. The beef is ready when it pulls apart with a spoon and the broth smells rich with paprika, beef, onion, and caraway.
6. Add the Potatoes and Csipetke
Add the potatoes and csipetke noodles. Simmer for 15 to 25 minutes, until the potatoes are soft all the way through and the noodles are tender. Stir more often near the end so the noodles do not settle and stick.
7. Adjust the Seasoning
Taste the soup and add more salt or black pepper if needed. Let it rest for 5 minutes before serving. The broth will thicken slightly, and the paprika flavor will taste smoother.
Expert Troubleshooting & FAQs
Why did my paprika taste bitter?
Paprika can burn fast over direct high heat. Lower the heat before adding it, stir briefly, then add broth soon after. If your pot looks dry, splash in a little broth while stirring.
Can I use a different cut of beef?
Yes. Beef chuck works best because it becomes tender as it simmers. You can also use beef shank or another stew cut. Avoid very lean steak cuts, since they can turn dry in soup.
What can I use instead of csipetke noodles?
Use small egg noodles, tiny pasta, or small homemade pinched dough pieces. Add them near the end so they stay tender and do not break down into the broth.
How thick should Hungarian goulash soup be?
It should be thicker than a clear broth soup but thinner than a stew. If it gets too thick, add more beef broth. If it tastes too light, simmer uncovered for a few minutes to concentrate the flavor.
Can I make it ahead?
Yes. The beef, paprika, and vegetables taste even better after resting overnight. For the best texture, cook the noodles fresh when reheating, or keep them separate so they do not soak up too much broth.
Estimated Nutritional Facts
Per serving:
- Calories: about 430
- Protein: about 35 g
- Carbs: about 38 g
- Fats: about 16 g
Hungarian Goulash Soup
Ingredients
- 1 1/2 pounds (680 g) beef chuck, cut into bite size cubes
- 1 large yellow onion (200 g), finely chopped
- 3 garlic cloves (15 g), minced
- 2 tablespoons (16 g) Hungarian sweet paprika
- 1 teaspoon (2 g) caraway seeds, lightly crushed
- 2 medium carrots (160 g), sliced
- 1 parsley root (120 g), sliced, or use parsnip
- 1 red or green bell pepper (150 g), chopped
- 1 medium tomato (120 g), chopped
- 1 pound (450 g) potatoes, peeled and cut into chunks
- 6 cups (1.4 L) beef broth
- 1 cup (120 g) csipetke noodles
- 1 1/2 teaspoons (9 g) salt, plus more to taste
- 1/2 teaspoon (1 g) black pepper
Instructions
- 1. Brown the Beef. Pat the beef dry with paper towels and season it with some of the salt and pepper. Heat a heavy soup pot over medium high heat. Add the beef in a single layer and let it sit until the bottom turns deep brown and the edges smell roasted. Turn the pieces and brown another side. Work in batches if the pot feels crowded.
- 2. Soften the Onion. Add the chopped onion to the pot with the browned beef. Stir often and scrape the bottom of the pot as the onion releases moisture. Cook until the onion looks glossy and soft, and the browned bits loosen into the mixture.
- 3. Bloom the Paprika and Caraway. Lower the heat. Stir in the garlic, Hungarian paprika, and crushed caraway seeds. Stir for about 30 seconds, just until the kitchen smells warm, sweet, and toasty. Do not let the paprika scorch, because burnt paprika tastes bitter.
- 4. Add the Vegetables and Broth. Add the carrots, parsley root, bell pepper, tomato, and beef broth. Stir well and bring the soup to a gentle simmer. The broth should look brick red, not pale. Cover the pot with the lid slightly open.
- 5. Simmer Until the Beef Is Tender. Let the soup simmer gently for 1 1/2 to 2 hours. Stir now and then. The beef is ready when it pulls apart with a spoon and the broth smells rich with paprika, beef, onion, and caraway.
- 6. Add the Potatoes and Csipetke. Add the potatoes and csipetke noodles. Simmer for 15 to 25 minutes, until the potatoes are soft all the way through and the noodles are tender. Stir more often near the end so the noodles do not settle and stick.
- 7. Adjust the Seasoning. Taste the soup and add more salt or black pepper if needed. Let it rest for 5 minutes before serving. The broth will thicken slightly, and the paprika flavor will taste smoother.
