Hungarian Goulash Soup

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People like to travel for endless reasons. What I like about traveling is that it allows me to try and appreciate new food. A few years ago, I took a trip to Hungary. It suddenly started raining and I went inside a restaurant. As I was sitting in the restaurant, I glanced over the menu and a soup named"Goulash" caught my attention. I was so intrigued by its name that I decided to give it a try. It was delicious!! Few months ago, I tried this recipe at home and it came out pretty well. Since then it has become a favorite in my home.

The Hungarian Goulash is a stew or soup made with tender beef, potatoes, and onions, slowly cooked in an incredibly rich broth. It can be the perfect starter to lunch, or it can serve as a meal on its own. I have served this soup with a side of crusty bread for dipping. 


Are you looking for other soup recipes?You can also check out my Roasted Tomato and Red Pepper Soup , Chicken Taco Soup and Beetroot Ginger Soup with Spicy Chickpeas

What is Goulash?
The symbol of Hungarian food, Goulash is a stew or soup made with tender chunks of beef, onions, tomatoes, and Hungarian paprika. Literally, the name Goulash translates to cattle herder's soup. Its origin traces back to the 9th century to stews eaten by Hungarian shepherds. Traditionally, it is made from beef, but this can also be made with lamb, pork, or chicken.

Sharing the recipe that holds a special place in my heart and I am sure this soup will bring some serious excitement to your weeknight meals.







Hungarian Goulash Soup Hungarian Goulash Soup
Author: Happily Cooking
Preparation Time:
Cooking time:
Yields: 6 servings
Calories per serving: 443kcal


Ingredients:
  • 1 kg stewing beef cubes
  • 2 medium onions, diced
  • 4 cloves garlic, minced
  • 3 tablespoons smoked paprika
  • 3 tablespoons all purpose flour
  • 4 cups chicken or beef stock
  • 4-5 medium sized potatoes, cut into chunks
  • 1 cup diced tomatoes
  • 2 teaspoons butter
  • 1/4 teaspoon pepper
  • salt to taste

Instructions:
  1. Heat a large heavy-bottomed pot over medium heat and add the butter.
  2. Season the beef cubes with salt and pepper,and add them to the hot pan,browning them in the butter on all sides.
  3. Remove the browned beef cubes and add the onions, garlic and paprika to the pot.
  4. Saute till the onions are soft and translucent.Add 1/4th ofthe stock and deglaze the bottom ofthe pot, scraping up all the brown bits left behind after cooking the meat and veggies.
  5. Add the beef back into the potand stir everything together.
  6. In the remaining broth stir the flour with a fork until the flour is dissolved.
  7. Add that mixture to the pot along with the diced tomatoes and the potatoes and stir everything together very well to combine.
  8. Stir and bring to a boil, turn the heat to low and let the stew simmer for about 1-1.5 hours, stirring regularly, until the potatoes are cooked through and the stew has thickened up slightly.
  9. Serve hot with a dollop of sour cream on top with crusty bread for dipping.

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