Hungarian goulash soup - from
the kitchen of my Grandmother
When I think about Hungarian goulash soup I always make
virtual trip in my mind back to my childhood. My grandmother has made
lots of from this traditional and very tasty Hungarian soup.
As I have promised on our Hungarian
food page I will show you here what the difference is between
Hungarian goulash soup and Hungarian
I tell you the secret right now in the beginning as I
don’t want keep you excited for too long, and this secret is very
The main difference is: the Hungarian goulash soup is a
soup with meat
and lots of vegetables and Hungarian goulash is a kind of stewed meat
Basically the main ingredients
of the soup are similar to goulash (meat, onion, paprika etc.) but for
the goulash soup you should add some additional vegetables. For both
Hungarian foods the most important ingredient is Hungarian
What Ingredients do you
need (for 6-8 people)?
dkg (0.9 pounds) tender cuts of pork or chuck of beef
- 1 tablespoon oil
- 1 onion
- 20 dkg (0.4 pounds) carrot
- 10 dkg (0.2 pounds) parsley
- 10 dkg (0.2 pounds) kohlrabi
- 5 dkg (0.1 pounds) celeriac
- 1 tomato
- 1 paprika
- 40 dkg (0.9 pounds) potato
- 1 tablespoon stock
- 1 teaspoon red paprika (preferably Hungarian paprika)
- 1/2 tea spoon ground pepper
- 1 pinch of ground caraway seed
How to make it?
First of all you have to wash the meat and slice it
around 2x2 cm (1x1”)cubes, then clean the onion and slice it as well.
Heat up the oil and when it is hot, fry the sliced onion in it until it gets
glass like color (wilted). Take the pot off the stove and add the
paprika and the meat.
- Fry all together for
couple of minutes on high temperature. Add the earlier sliced paprika,
tomato (the best to slice them in small cubes) and put in the stock and
- Cook everything in their juice for 45 minutes on low
While the meat is stewing, clean the potato and
vegetables and slice them on small cubes.
Add 2.5 liter (2.6 quarts) water, put the vegetables and potato into the
pot and add the caraway seed and cook for 20 minutes with the lid on.
During these 20 minutes you make Galuska / Little Pinched
Dumplings as I described on the Hungarian
goulash page (you just need to make the dough of galuska).
minutes before the soup is ready, put the galuska in the soup. When the
galuska is ready, take the Hungarian goulash soup away from the stove
and add the ground pepper to it.
And you are ready!.:)
Some practical tips
- If you find the soup too thick, you can add more
can make also Hungarian goulash soup from chicken or lamb. You have to
take into account that the cooking time will be different, e.g chicken
needs less time.
I hope you enjoyed the cooking of
this traditional Hungarian food. If you want to share your cooking
story with us or you just need some help, please don’t hesitate to contact
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