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Goulash soup with smoked sausage, potatoes and fresh parsley
Hearty and warming Hungarian goulash soup rich with smoked sausage.

Traditional Hungarian goulash soup with smoked sausage

Author: Flavelo
Recipes Soups
Goulash soup is more than a dish; it is the soul of Hungarian cuisine. This version is an enriched take on the classic herdsman's meal, where the deep taste of beef is complemented by the piquant, smoky aroma of smoked sausage. The secret to good goulash is the 'stew with ample liquid' base: plenty of onions, high-quality paprika, and patient sautéing, resulting in a thick, rich sauce without any flour thickening.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 6 servings
🔥 Calories 450 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot or cauldron
  • Wooden spoon
  • Sharp knife

Instructions

1 ✓

Melt the fat and sauté the onion on low heat until glassy and soft. Add the garlic and caraway seeds at the end.

Tip: Thorough sautéing of the onion gives the sauce its body. If you rush, the onion remains crunchy and floats in the liquid.
2 ✓

Remove pot from heat, stir in the paprika. Add the meat, return to heat, and fry until whitened, stirring continuously.

Tip: Paprika dissolves in fat (carotenoids), giving beautiful colour. If it burns in hot fat, it becomes bitter, hence removing from heat.
3 ✓

Pour on just enough water to cover. Season with salt, pepper, add bay leaf. Braise the meat under a lid in its own juices for about 60-70 minutes until half tender.

Tip: This is the 'stew base' phase. Braising in short liquid concentrates flavours.
4 ✓

Add the carrots, parsley root, and top up with the remaining water. Cook for another 15 minutes.

Tip: Root vegetables need more time than potatoes but less than meat.
5 ✓

Add the potatoes and sausage slices. Cook everything until ready, approx 15-20 minutes.

Tip: The sausage flavour permeates the soup at the end without boiling all the taste out of it.
6 ✓

Let stand for 10 minutes before serving, then sprinkle with fresh parsley.

Tip: Like all Hungarian dishes, goulash 'matures'; it might be even more delicious the next day.

Recipe FAQ

What meat should I choose?
Shin, neck, or shoulder. The tastiest, thickest soup comes from collagen-rich, sinewy cuts.
When do I add the paprika?
After you have sautéed the onions and removed the pan from the heat. Its colour and flavour dissolve in hot fat, but it turns bitter if burnt.

Ingredients

  • 500 g Beef shin or shoulder (cut into 2cm cubes)
  • 200 g Smoked sausage (sliced)
  • 2 heads Onions (finely chopped)
  • 2 cloves Garlic (crushed)
  • 2 whole Carrots (sliced)
  • 1 whole Parsley root or Parsnip (sliced)
  • 300 g Potatoes (peeled, cubed)
  • 2 tbsp Sweet Paprika powder
  • 1 tsp Whole caraway seeds
  • 2 leaves Bay leaves
  • 1 tsp Salt
  • 0.5 tsp Ground pepper
  • 2 tbsp Lard or oil
  • 2 l Water
  • 1 bunch Fresh parsley (for serving)