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Traditional Hungarian bean goulash served rich with vegetables and meat pieces, garnished with sour cream and parsley
Hearty Hungarian bean goulash served with a slice of fresh bread.

Spicy bean goulash soup

Author: Flavelo
Recipes Soups

Goulash is the soul of Hungarian cuisine, and bean goulash is its hearty, 'everything in' version. This dish is about slow cooking and patiently layering flavours. The collagen in the beef thickens the soup gelatinously, the starch of the beans makes it creamy, and the hot paprika gives it the fire that wakes up the senses. A plate of this is worth a complete lunch.

🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 5 servings
🔥 Calories 650 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large cauldron or heavy-bottomed pot
  • Sharp knife (for cutting meat)
  • Wooden spoon

Allergen Information

⚠️ Celery

Instructions

1 ✓

Fry the finely chopped onion in the fat until translucent. Remove from heat, stir in the paprika, ground caraway, and crushed garlic, then pour on a little water.

Tip: This is the 'pörkölt base'. The water prevents the paprika from burning and becoming bitter.
2 ✓

Return to the heat, add the beef cut into 2x2 cm cubes, and fry until the meat turns white.

Tip: At this point, the meat fibres contract, and roasted bits are created.
3 ✓

Add the diced tomato, green pepper, and the soaked, drained beans. Pour over enough water to cover generously.

Tip: Beans and meat soften at roughly the same time (approx. 1.5-2 hours). It is worth salting only at the end, as salt can slow down the softening of beans (although this is debated, chefs are cautious).
4 ✓

Simmer covered on low heat for approx. 90 minutes. Replenish water if it boils away.

Tip: We cook at a slow simmer so flavours mature and the meat doesn't fall apart, just softens.
5 ✓

When the meat and beans are almost soft, add the sliced carrots, parsnip, celeriac, and diced potatoes. Add the hot pepper now and season with salt.

Tip: Vegetables and potatoes need less time (approx. 20-30 mins), so we don't put them in at the start.
6 ✓

Cook until everything is soft. Rest for 10 minutes before serving.

Tip: The flavours of hot soup 'settle' a little and become more harmonious during resting.

Recipe FAQ

Can I use tinned beans?
Yes, but only add them at the very end of cooking (last 10-15 minutes), otherwise they will fall apart. Dried beans, however, must be soaked the night before!
What meat should I choose?
Shin or neck is best. These are sinewy, fattier cuts that become butter-soft during long cooking and flavour the soup.

Ingredients

  • 600 g Beef shin
  • 250 g Dried pinto/mottled beans (soaked overnight)
  • 2 pcs Onions
  • 3 cloves Garlic
  • 2 tbsp Lard
  • 2 tbsp Paprika (sweet)
  • 1 pc Hot pepper / Chilli (to taste)
  • 2 pcs Carrots
  • 1 pc Parsnip or Parsley Root
  • 1 piece Celeriac (small)
  • 300 g Potatoes
  • 1 tsp Ground caraway
  • 2 pcs Bay leaves
  • 1 pc Tomato
  • 1 pc Green pepper
  • 2 litres Water
  • 1 tsp Salt