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    You are here Home » Diets » Low Calorie » Hungarian Goulash Soup

    Hungarian Goulash Soup

    Last Modified: December 31, 2020

    Jump to Recipe - Print Recipe

    Hungarian goulash is often cooked outdoors in a kettle hanging by a tripod over coals! This low-fat stove top version tastes just as good; guests will rave.

    Goulash on table

    Hungarian Goulash Soup - Gulyásleves

    Chief Desirist Dr Hanna
    5 from 4 votes

    Recipe developed by Diet Desires.

    Servings: 8
    Course: Soup/Stews
    Cuisine: Hungarian
    Calories: 250
    Keywords: authentic, Freezable, Hearty, iconic, Make Ahead, party food, Stove top
    Diets: Diabetic (low glycemic), Gluten-free, Low Calorie, Dairy Free
    Keto-Low-Carb
    Prep Time 30 minutes
    Cook Time 1 hour
    Total Time 1 hour 30 minutes
    Serving: 1cup | Sodium: 932mg | Calcium: 55mg | Vitamin C: 53mg | Vitamin A: 3115IU | Sugar: 5g | Fiber: 4g | Potassium: 855mg | Cholesterol: 39mg | Calories: 250 | Saturated Fat: 3g | Fat: 11g | Protein: 14g | Carbohydrates: 26g | Iron: 3mg
    When you want a real comfort food, you can count on the iconic Hungarian goulash soup. Being Hungarian, I frequently delighted many guests with my recipe. The dish will warm you up with its delicious sweet and hot paprika flavors.

    Ingredients

    • 2 TBSP olive oil
    • 2 medium onions, diced small
    • ½ tsp salt
    • 1 ½ tsp whole caraway or cumin seeds
    • 1 lb beef chuck, fat trimmed, cut into half inch cubes
    • 3 garlic cloves, crushed
    • 1 ½ TBSP Hungarian sweet paprika
    • ½ TBSP Hot Smoked Paprika
    • 1 carrot, peeled, sliced
    • 1 parsnip, peeled, sliced
    • 2 green or red peppers, sliced
    • 2 tomatoes, sliced
    • 1 TBSP Vegeta
    • 1 tsp red pepper chili flakes
    • 1 ½ lb Russet potatoes, peeled, diced into approx. half inch pieces
    • 1 tsp salt
    • 6 cups water
    • A handful of chopped parsley

    Instructions

    • First cut the meat, veggies – except forpotatoes. You can cut the potatoes later, while the meat is cooking.
    • Heat 1 TBSP oil in a 6 Qt Dutch oven over medium heat. Add onion and ½ tsp salt, and sauté until onion gets to soften, about 6 minutes. Add caraway seed and sauté for 1 min. Then add garlic, Hungarian Sweet Paprika, and Smoked Paprika. Sauté for 30 sec. Set aside.
    • Meanwhile in a 12-inch ceramic skillet heat the other 1 TBSP oil with the cubed beef on medium heat. Stir constantly, till it produces water. Sauté on high until meat is brown on all sides, about 10 minutes total, stirring time to time.
    • Add carrots, green or red peppers, parsnips and sauté stirring for 2-3 minutes.
    • Add tomatoes, Vegeta, chili flakes. Bring to boil. Reduce heat to low; simmer until meat is just tender, about 30-40 minutes.
    • Meanwhile peel and dice the potatoes.
    • After the meat cooked 30-40 minutes, add the other 3 cups water, then the diced potatoes. Simmer until potatoes are tender, about 20 minutes. Season with salt as needed.
    • Pour meat-veggie mix to to the onions in the Dutch oven, and immediately cover the stew with half of the water (3 cups).
    • Adjust the liquid with water to consistency you like (soup or stew).
    • Serve with chopped parsley in bowls.

    Notes & Ingredients

    Hungarian Goulash Hanging from a Tripod By Lily15

    Hungarian Goulash on Tripod

    food campfire meat barbecue kettle goulash cooking on an open 499714 pxhere.com
    Goulash originates from the 9th century Hungarian shepherds cooking. You could call it the first Hungarian instant “soup” or beef jerky! The shepherds cooked and spiced the meat, then sun-dried it. (Paprika of course only became the spice in the 16th century.) They used bags made from sheep's stomachs to store the food. Added water and voila – let them have soup! Serve the soup with “Csipetke” – easy handmade pinched fresh pasta –see in my Csipetke recipe.
     

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    Find out more about Hungarian Goulash here.

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    About Chief Desirist Dr Hanna

    Former PhD chemist turned to chocolatier. Now in New Hampshire USA starting a food business in my 3rd country, after NZ and AU. I’m very committed to sustainability, defined as buying locally, shunning preservatives & artificial ingredients, and using only natural fruits and herbs and highest cocoa content possible for chocolates

    Reader Interactions

    Comments

    1. Annie

      November 05, 2021 at 9:51 pm

      5 stars
      Oh my, is this ever delish!
      The paprika seasoning is perfection. Just the right amount of heat. We added a bit of sour cream on top even though it is not traditionally served this way.
      Thank you Hanna for the recipe..its a keeper!

      Reply
      • Dr Hanna Frederick

        November 08, 2021 at 10:41 pm

        Thank you Annie for the nice words. I have learned these recipes from my Hungarian mother and was influenced by my Hungarian sister-in-law, Marika. She won many local goulash-making competitions. Which is the Hungarian equivalent for the American chili cookout.

        Reply
    2. Carol Powell

      March 05, 2022 at 12:25 pm

      5 stars
      You are so creative and the result is a wonder tasting sensation.

      Thank you

      Reply
      • Dr Hanna Frederick

        March 24, 2022 at 4:59 pm

        Thank you so much, Carol for your compliments. Good luck with trying the recipe.
        Hanna

        Reply

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