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Traditional goulash soup with rich meat pieces and vegetables, seasoned with red paprika
Traditional Hungarian goulash soup with tender beef shin and root vegetables

Traditional goulash soup

Author: Flavelo
Recipes Main Courses Soups
Goulash soup is the flagship of Hungarian cuisine, a fusion of a stew base and a soup. The secret is the 'long broth': the slow cooking of collagen-rich beef shin, which makes the soup gelatinous and substantial. The sweetness of the vegetables and the aroma of the paprika unite in this thick, flavourful broth. It is not a dish to be rushed; patience turns into flavour.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 5 servings
🔥 Calories 550 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot (preferably heavy-bottomed)
  • Wooden spoon
  • Sharp knife for chopping vegetables

Instructions

1 ✓

Sauté the finely chopped onion in the fat until translucent, remove from heat, stir in the paprika, then add the diced meat.

Tip: The fat dissolves the paprika, but it is heat-sensitive. After adding the meat, the water releasing from it will cool the pan down, so it can go back on the hob.
2 ✓

Fry the meat until it turns white, add the garlic, caraway, and bay leaves, then pour in enough water to cover. Cook under a lid on low heat.

Tip: This is the stew base phase. Don't add all the water at once; let it braise in a small amount of liquid for a more intense flavour.
3 ✓

When the meat is half-cooked (approx. 60-90 minutes), top up the water to the desired soup amount and bring to a boil.

Tip: Beef shin needs time for the connective tissues to turn into gelatin (collagen hydrolysis).
4 ✓

Add the diced vegetables (carrots, parsnip, potatoes, tomato, pepper) and cook until everything is tender.

Tip: The vegetables provide the final sweetness and richness of the soup.

Recipe FAQ

When should I add the potatoes?
Only when the meat is almost completely tender. Potatoes cook in 15-20 minutes; if added too early, they will disintegrate and make the soup cloudy.
The soup turned bitter.
The paprika burnt at the beginning. Always remove the pan from the heat when adding paprika to the fat!

Ingredients

  • 500 g Beef shin
  • 2 whole Onions
  • 3 cloves Garlic
  • 4 whole Potatoes
  • 2 whole Carrots
  • 1 whole Parsnip (or Parsley root)
  • 1 whole Tomato
  • 1 whole Green pepper (or Bell pepper)
  • 2 tbsp Sweet paprika
  • 1 tsp Ground caraway seeds
  • 2 leaves Bay leaves
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 2 tbsp Lard or Oil
  • 1.5 l Water