Goulash Soup – Hungarian Recipes

This delicious, fragrant, uncommonly hearty meat soup is a true Hungarian speciality.  One of Hungary’s best-known dishes, goulash is made differently from region to region, and even from household to household.  But if there’s one thing you can say for certain, it’s that it always tastes great…


  • 600 g beef shank
  • 150 g carrots
  • 150 g parsley root
  • 200 g finely chopped onion
  • 15 g ground caraway
  • 50 g minced garlic
  • 30 g sweet paprika
  • 2 medium tomatoes
  • 2 sweet banana peppers
  • 1 hot pepper
  • 250 g potatoes
  • salt to taste
  • cooking oil

Finely chop the onion.  Cut the meat into cubes.  Sauté the onion in a small amount of cooking oil.  Add the minced garlic, a little water, and the ground caraway.

Add the beef and sauté until just white.  Season with salt and paprika, then allow the meat to simmer in its own juices for about 30 minutes.  Add the diced tomatoes, peppers, and potatoes, the chopped vegetables, and enough water to make a soup and simmer for an additional 30-40 minutes or until all ingredients are soft.


Goulash can be enriched with what are known as “pinched dumplings” (csipetke).  To prepare, combine an egg with a bit of salt and enough flour to make a stiff dough.  Pinch dumplings one by one from the mass and add to the soup.  The dumplings should soften in about 10 minutes.


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