Traditional Hungarian Goulash Soup (Gulyásleves)

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth can reduce sodium and calories.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds depth without increasing calories.

carrots

🥗Healthier: zucchini

💰Cheaper: frozen mixed vegetables

Zucchini is lower in calories and frozen veggies are often cheaper.

Cut the beef into 1” cubes.

Finely chop the onions.

Peel the carrots, parsnips and celery stalks.

Slice the carrots and parsnips and chop the celery into 3-4 pieces.

Stem and deseed the pepper (we'll only use half of it).

Cut the tomato half and remove the stem (we'll only use half of the tomato).

Peel and chop the potatoes into 1-1.5 inch cubes.

Rinse them 2-3 times, then leave the potatoes in a bowl of water (preventing discoloration).

Heat the oil in a large pot, add the onions and cook gently until soft.

Add the paprika then the beef and stir well.

Season with salt and pepper, add your halved garlic (chilies and hot pepper paste if you like it hot) then cook at medium heat until the meat is well seared.

Add the pepper and tomato and pour over enough water to cover the meat. Put the lid on and cook slowly until the meat is almost tender.

Pour 5 cups (about 1l) water in, add the chopped vegetables, the bay leaves and cook covered until the veggies are half cooked.

Now, add the cubed potatoes and 2 tbsp ketchup (optional) and continue cooking until the potatoes are tender. (at this point all the meat, vegetables and potatoes should be tender).

Make the final seasoning with salt, pepper and some chopped parsley.

The soup is done!

Serve 3-4 ladles of Goulash per person, sprinkle some more parsley on top, add 2-3 slices of hot pepper (if you prefer) and give some nice slice of good quality bread as a side.

Cooking Techniques

Equipment Needed

Spice Level: