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Hungarian Goulash Soup (Gulyasleves)


  • 300 gram beef cubed (you can use pork, veal, or even lamb, or a mix)
  • 500 gram potatoes cubed
  • 150 gram mixed vegetables such as carrot celery, onion, garlic, fresh parsley, chopped/cubed/sliced/cut
  • salt sweet paprika powder, as needed
  • a dash chili/cayenne powder
  • 1-2 tsp caraway
  • 3 bay leaves
  • 2 tbsp oil the Hungarians sometime use about 30 gram animal fat


  • Heat oil in your cauldron, saute your onion until translucent.
  • Add in cubed beef, stir to coat, and somewhat brown it.
  • Add in caraway and bay leaves and enough water to cover. Cook until boiling.
  • Add in sweet paprika and a dash of chili powder. To avoid paprika clumping, mix in with water first then pour it into cauldron.
  • Add in potato and mixed vegetables. Cook until potatoes and beef are tender.
  • Adjust flavor with salt.