Goulash Soup Recipe: Authentic Hungarian Gulyásleves
There’s nothing quite like a steaming bowl of Goulash soup to warm you up on a chilly day—it’s like a hug from a Hungarian grandmother, even if, like me, you don’t have one. I first fell in love with this dish when I lived in Hungary, where it seemed like everyone, from home cooks to neighborhood cafés, had their own version. It was a revelation—hearty yet light, deeply spiced but never overwhelming, and always served with a generosity that felt like part of the country’s charm.
In Hungary, gulyásleves—literally “herdsman’s soup”—is exactly that: a brothy, paprika-laden soup that’s as comforting as it is flavorful. But here’s the thing—once you leave Hungary, Goulash often morphs into something else entirely. In some places, it’s thicker, chunkier, and more stew-like. And while those versions are lovely in their own right, the Hungarian version has my heart. There’s something so special about the way it balances lightness and warmth, making you feel full but not weighed down.
If you’ve been looking for the real deal—a Goulash soup recipe that brings the taste of Hungary to your kitchen—this is it. It’s rich with tender beef, fragrant paprika, and a handful of earthy vegetables, just like the bowls I fell for all those years ago. I promise it’s not just dinner; it’s a little taste of Hungarian hospitality. Let’s make it together—your kitchen is about to smell amazing.
If you love this goulash soup recipe, you’ll enjoy exploring even more mouthwatering dishes in my free eBook, Around the World in 10 Dishes. It features ten globally inspired recipes, including classics like Tom Yum Soup, Tokyo Ramen, and Aloo Gobi. Each recipe is handpicked and tested to bring the authentic flavors of different cuisines to your kitchen. Download your copy now to embark on a flavorful journey!
Goulash Soup (Gulyásleves)
Ingredients
- For the Soup:
- 2½ pounds 1.2 kg stewing meat or beef shank, cut into ½-inch cubes
- 2 large onions chopped
- 2 medium carrots sliced
- 1 medium parsley root or parsnip sliced
- 2 medium tomatoes chopped
- 2 sweet peppers chopped
- 4-5 medium potatoes peeled and cubed
- 6 cloves garlic minced
- 5-6 tablespoons sunflower oil
- 2 tablespoons paprika powder
- 2 bay leaves
- ½ teaspoon whole caraway seeds
- Salt and black pepper to taste
- 8-10 cups 2-2.5 liters water
For the Csipetke (Pinched Noodles):
- 1 beaten egg
- A pinch of salt
- White flour approximately 6-8 tablespoons
Instructions
Prepare the Base
- In a large soup pot, heat the sunflower oil over low heat. Sauté the onions, garlic, bay leaves, and caraway seeds, stirring frequently, until the onions are translucent and fragrant.
Cook the Meat
- Add the beef cubes to the pot and sauté over medium heat for 5-8 minutes. Stir in the paprika powder, ensuring it coats the meat evenly. Add the tomatoes and sweet peppers, then sauté for another few minutes. Season with salt and black pepper.
Simmer the Stew
- Pour enough water into the pot to cover the meat. Bring to a boil, reduce the heat, and simmer the stew covered for 1½-2 hours, stirring occasionally. Add water as needed to prevent drying out.
Add Vegetables
- When the meat is almost tender, add the carrots, parsley root, and potatoes. Pour in enough water (2-2.5 liters) to cover the vegetables completely. Bring to a boil, reduce heat, and simmer until the vegetables are nearly tender.
Make the Csipetke
- While the soup is simmering, prepare the noodles. In a medium bowl, mix the beaten egg, salt, and enough flour to form a firm, smooth dough. Knead lightly, cover with plastic wrap, and let rest for 15 minutes. Pinch off small pieces of dough (about the size of a lemon seed).
Final Steps
- Add the csipetke to the pot when the vegetables are nearly done. Simmer for 5-8 minutes, or until the noodles are cooked and have grown slightly in size.
Serve
- Ladle the soup into bowls, ensuring a generous mix of beef, vegetables, and noodles in each serving. Enjoy warm with crusty bread for a truly satisfying meal.