Hungarian Goulash Soup (Gulyásleves)

5 from 1 vote

Hungarian Goulash Soup (Gulyásleves)

Gulyásleves is a rich and aromatic soup filled with hearty vegetables, beef, sweet Hungarian paprika, parikacrem, petite little dumplings and lots of fresh parsley

Recipe Courtesy of Anna Feher

Cook Time1

Total Time1

Course: Mains

Cuisine: Hungarian

Servings:

Calories: 314kcal

Author: HWC Magazine

Ingredients

Hungarian Goulash Soup Base

1 tablespoon oil
(sunflower or other light tasting oil)
1 onion
medium chopped
3 cloves garlic
peeled and minced
1 teaspoon vegetable bouillon powder
(we used the Hungarian Vegeta brand but you can use whatever vegetable powder you like)
3 teaspoon Hungarian Paprika
1 cup tomatoes
chopped (we used little cherry tomatoes and cut in half)
8 oz beef
2 eye of beef steaks
white pepper
to taste
2 tablespoon Paprikacrem See notes below for exchange ideas
6-8 cups water (part for covering beef to simmer and rest to make the soup)
3 carrots
peeled and sliced in about ¼ inch slices
2 potatoes
large, peeled and chopped
½ cup parsley
large handful of flat leaf parsley chopped, if you can find parsley roots this is even better.

Petite Dumplings

1 egg
salt
to taste
2-3 tablespoon flour or just enough to make a thick paste

US Customary - Metric

Instructions

Add sunflower oil to a big soup pot along with onions and garlic until sweated off.
Take the pan off the heat and add paprika and mix. Then add tomatoes, beef and a little white pepper and place back on the burner to cook.
Add just enough water to cover meat and decrease the heat down to a medium simmer. Cook until tomatoes break down and you can no longer see it, about 20 minutes. You could extend this time if you wished to make the meat more tender with a low and slow cook.
Add the rest of water, about 6-8 cups and bring to a boil. Add carrots, potatoes and handful of parsley and cook until vegetables are fork tender.
Make the petite dumplings: In a little bowl beat one egg and add a pinch of salt and about 2-3 tablespoons of flour or just enough flour to make a thick paste pasta dough.
Drop the pasta into the Hungarian Goulash Soup with just about a teaspoon of pasta dough at a time. The pasta will float up to the top when cooked.
Garnish with fresh parsley and serve with crusty bread and enjoy. (Anna liked to garnish her Gulyásleves with a little bit of spicy paprika sauce but I loved it just liked it was, rich and flavorful)

Notes

Paprikacrem is a wonderful combination of roasted peppers, chilis and tomatoes and not like anything I have ever tasted before. I think this would be very difficult to replicate but it tastes similar to tomato paste mixed with pureed roasted red peppers and pureed roasted red chilis and salt. So if you wanted to make this dish and cannot find paprikacrem, then this would be my exchange.

Nutrition