Goulash soup is one of the best-known dishes of Hungarian cuisine. It is a hearty, spicy, and warming dish in which the balance is created by the combination of meat, vegetables, paprika, and broth. It’s not just a soup version of a stew, nor is it a simple vegetable soup: it has a character all its own.
Meat and onions are a good base
The depth of flavor in the soup comes from the right cut of beef and a carefully prepared onion base. Cutting the meat into uniform pieces ensures that they cook through in the same amount of time. The onions must be sautéed patiently, as this gives the broth its body.
Handling Bell Peppers
Paprika adds color, aroma, and a warm flavor. However, it can become bitter if cooked at too high a temperature. It is therefore best to add it to the base at a controlled heat for a short time.
Vegetables and Noodles
Potatoes, carrots, and parsley root add sweetness, texture, and freshness. A small amount of noodles rounds out the soup, but they shouldn't make it too heavy.
Slow cooking, pure flavors
The meat needs time to cook, and the vegetables must be added in the correct order. This way, each ingredient retains its own character while coming together to form a harmonious dish.
Serving Suggestions
Serve with fresh bread, hot paprika, and mildly pickled vegetables. The broth should be hot, the meat tender, and the vegetables soft but not overcooked.
Discover Magyar Ízek's selection of soups and main courses.
