Easy goulash recipe – how to make goulash soup

Easy goulash recipe – Hungarian goulash soup


1 1/4 lbs/600 g beef (neck or shoulder)

1 large onion

3 tbsp sunflower oil

1/2 tsp caraway

I clove of garlic

crushed Ground paprika (sweet)


1 medium carrot

1 medium parsley root

2 bell peppers (capsicum)

1 medium tomato

2 stalks of celery, including leaves

14 oz/400 g potatoes Pasta piece

Cut the meat into 3/4 inch/2 cm cubes. Peel and finely chop the onion. Heat the oil in a large pot (12 cup/3 liter capacity), then cook the onions until translucent. Add the caraway and the crushed garlic, and cook briefly. Remove from the heat, then add the ground paprika and the meat, and season with salt. Cover with a lid and leave to cook gently, adding a little water if necessary. Add the diced root vegetables, the seeded and chopped bell peppers, the quartered tomato, and the celery leaves when the meat is half-cooked. Pour over 6/12 cups/1.5 liters water, and simmer gently for 15-20 minutes.

Then add the peeled and chopped potatoes. Break some pasta into small pieces, and add to the soup once the meat and potatoes are cooked. Cook for another 5 minutes.

Easy goulash recipe – Serve hot

In Hungary, this soup is served with fresh white bread, dried hot paprika pods, and Kadarka (red wine). In restaurants, goulash soup is often served in small kettles as a reminder of its origins.


GOULASH SECRETS – Interesting facts about the Hungarian goulash

Once it was the shepherds food, as its names stands for (the goulash is the shepherd in other word). The name is from the Árpád-era (from the 10th to the 13th century), the food itself is made later. From the second half of the 18th century, through the villager cuisine became the goulash common food. In the beginning, the goulash in every Hungarian household is eaten and offered, but after a few years, in the reform era (the first half of the 19th century) the goulash was on every restaurant’s menu.

Its popularity, the fame on the table is comes with the development of the national consciousness. From the middle of the 18th century, everything, which is Hungarian, was a tool against the straining of the German language. It could be literature, music, dance, clothing, habits, foods, or drinks. It has become famous, it has been popularized, was the favorite. It happened even with the shepherd food, well known as the goulash….