Hungarian Goulash Soup
Gulyásleves: tender beef, potatoes and peppers in a deep red paprika broth. A meal in a bowl.
Prep20 min
Cook2 h
Makes6 servings
LevelMedium
Allergens: None of the 11 common allergens. Always check labels.
Ingredients
Method
- Heat the lard in a large pot and cook the onions slowly for 10 minutes until soft and golden.
- Add the beef and garlic and cook for 5 minutes until the meat is no longer pink.
- Take the pot off the heat and stir in the paprika (it burns easily), then the caraway and tomato paste.
- Add the water and bay leaves, return to the heat and simmer covered for 1 hour.
- Add the peppers, tomato, carrots and parsnip and cook for 20 minutes, then the potatoes for 20–25 minutes more.
- Season and serve with bread and a spoon of sour cream if you like.
Cook's tip: Use good, fresh paprika: it is the main flavor, so old paprika means a dull soup.
Tap a step to tick it off. Times are a guide; ovens, pans and ingredients vary.
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