Hungarian Goulash Soup

Method

1. Cut and brown the beef

   Set a heavy 5 to 6 L (5 to 6 qt) pot over medium-high heat. Cut 900 g of beef chuck roast into 3 cm (1 1/4 in) chunks and pat them dry. Melt 30 g of pork lard in the pot. Brown the beef in two or three uncrowded batches, turning until several sides are dark golden. Set an 8-minute timer as the first check and continue for up to 10 minutes total if the pieces need more color. Transfer each batch to a clean plate. After handling raw beef, wash your hands and clean the knife, board, and nearby surfaces before continuing.

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2. Build the paprika base

   Lower the heat to medium. Chop 300 g of yellow onions, add them to the pot, and cook for 8 to 10 minutes, stirring and scraping up the browned bits, until soft and pale gold. Mince 4 garlic cloves and lightly crush 2 g of caraway seeds; stir both into the onions for 30 seconds. Remove the pot from the heat, add 24 g of sweet Hungarian paprika, and stir until the onions are evenly red and fragrant. Return the pot to medium heat. Chop 150 g of green bell pepper and 150 g of ripe tomato, add them, and cook for 3 minutes until they begin to soften. The timer marks the first check for the onions.

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3. Simmer the beef until nearly tender

   Return the browned beef and any collected juices to the pot. Add 1.5 L of water, 9 g of fine sea salt, and 1 g of black pepper. Bring the soup to a boil, then immediately reduce the heat to maintain a gentle simmer. Partially cover and cook for 75 to 90 minutes, stirring occasionally and adding a small splash of water only if the beef is no longer covered by broth. Begin checking at 75 minutes. Use a food thermometer on one of the largest pieces: it must reach at least 63°C/145°F. Keep it simmering for at least 3 minutes after that reading, and continue until the beef is nearly fork-tender.

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4. Add the root vegetables and potatoes

   Peel 250 g of carrots, 150 g of parsley root, and 570 g of waxy potatoes. Cut the carrots and parsley root into 1 cm (3/8 in) pieces, and cut the potatoes into 2.5 cm (1 in) chunks. Add all three to the soup and return it to a gentle simmer. Cook partially covered for 25 to 30 minutes, beginning the first check at 25 minutes, until the potatoes are tender at the center and the beef yields easily when pressed with a fork.

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5. Finish and serve

   Chop 10 g of fresh flat-leaf parsley. Stir half into the soup, taste the broth, and adjust the seasoning as needed. Ladle the soup into deep bowls, making sure each serving receives beef, potatoes, and root vegetables, then scatter the remaining parsley over the top. Serve immediately while the broth is steaming.

Smart Substitutions

• No pork lard? Use the same volume of sunflower oil or another neutral cooking oil.
• No parsley root? Use parsnip for similar sweetness, or celeriac for a more savory root-vegetable note.
• Different braising cut? Beef shin or boneless shoulder works well; keep simmering until the meat is fork-tender.
• No green bell pepper? Use a mild Hungarian wax pepper or another mild green pepper of similar size.

Tips and Variations

• Use fresh, sweet Hungarian paprika as the main seasoning; smoked paprika changes the soup into a different flavor profile.
• Brown the beef in batches so the pot stays hot enough to color the meat instead of steaming it.
• Keep the potato pieces larger than the carrot pieces so both become tender at roughly the same time.

What Went Wrong?

• The broth tastes bitter The paprika likely scorched. Gentle heat prevents this; if the bitterness is strong, restarting the paprika-onion base gives the cleanest result.
• The beef is still chewy Keep the soup at a quiet simmer and check again every 15 minutes. Braising cuts soften only after their connective tissue has had enough time to break down.
• The broth seems too thin Crush one or two tender potato pieces against the side of the pot and stir them back into the broth.
• The vegetables are falling apart Lower the heat to a gentler simmer and begin checking them earlier; vigorous boiling breaks their edges quickly.

Nutrition Estimate

• Fiber: 7 g per serving
• Sodium: 725 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

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