Goulash Place Hungarian Goulash Soup


  • 3 Tbsp vegetable oil (or better yet, chicken fat)
  • 1 lbs lean beef, cut into 3/4-inch cubes
  • 1 tsp Hungarian paprika
  • 2 medium onions, minced (1 1/2 cups)
  • 6 cups chicken broth or light soup stock
  • 3 carrots, sliced into thin discs
  • 4 medium-size boiling potatoes, cubed
  • 1 large tomato, peeled and cut into eighths
  • 1/4 cup chopped parsley
  • 1/2 tsp caraway seeds
  • Salt and pepper to taste
  • 1 bay leaf, broken in half
  • 1/4 tsp dried dill


Heat vegetable oil or chicken fat in bottom of 5-quart stockpot over medium heat. Sauté beef until browned on all sides, about 5 minutes, then season with paprika and remove with slotted spoon. Sauté onions until they are soft but not browned, 6 to 8 minutes. Add broth and raise heat. When it simmers, add beef. Cover and simmer 2 hours or until meat is very tender. Add carrots, potatoes, tomato, parsley, caraway seeds, salt and pepper, bay leaf and dill. Cover and simmer gently until potatoes are fork-tender, about 15 minutes. Discard bay leaf halves.

To serve: If desired, add your favorite dumplings to soup 15 to 20 minutes before serving. Or serve with good bread on the side.

Makes 6

Print This Page