Description
Hungarian Goulash Soup is smoky, hearty, and loaded with beef, potatoes, and peppers in a paprika broth.
Ingredients
Units
Scale
- 500 g shin beef, cut into 3/4 inch cubes
- 2 tbsp oil
- 2 medium onions, roughly chopped
- 3 garlic cloves, crushed
- 3 cups tomato juice
- 2 cups beef stock
- 1 tbsp sweet smoked paprika
- 1 tbsp mild paprika
- 1/2 tsp chili flakes (more if you like heat)
- 2-3 medium potatoes, cut into 1-inch cubes
- 1 red, 1 green, 1 yellow pepper, cut into chunks
- Salt and black pepper, to taste
- Pinch of cayenne pepper (optional)
- Fresh parsley, chopped
Instructions
- Heat oil in a large pot.
- Pat beef cubes dry with a paper towel, then brown them in two batches so they sear instead of steaming.
- Add onions and garlic. Cook until onions soften and start to color.
- Stir in both paprikas and chili flakes.
- Toast them for about 30 seconds, just until fragrant.
- Pour in tomato juice and beef stock.
- Season with 1 tsp salt. Bring to a boil, then lower the heat and cover.
- Let it simmer gently for 45–60 minutes, stirring occasionally.
- Add potatoes and peppers.
- Cook uncovered for about 25 minutes, until the potatoes are tender and the soup has thickened slightly.
- Taste and adjust with more salt, pepper, and a pinch of cayenne.
- Sprinkle parsley on top before serving.
Tip: Serve with fresh, crusty bread for dipping.
Notes
Created, prepared, tried, and tested by Gail
