Gulaschsuppe
Hearty Hungarian-inspired beef and vegetable soup with rich paprika flavor.
20 mins
Prep Time
1 hour 30 mins
Cook Time
4
Servings
Ingredients
- 500g beef chuck, cubed
- 2 tbsp vegetable oil
- 2 onions, finely chopped
- 2 cloves garlic, minced
- 2 red bell peppers, diced
- 2 carrots, sliced
- 2 potatoes, cubed
- 2 tbsp sweet paprika
- 1 tsp caraway seeds
- 1 bay leaf
- 1 tbsp tomato paste
- 1.5L beef broth
- 1 tsp vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
Nutrition Facts
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Instructions
Heat oil in a large pot over medium-high heat. Brown the beef cubes in batches until nicely seared on all sides. Remove and set aside.
In the same pot, sauté onions until translucent, about 5 minutes. Add garlic and cook for 1 more minute until fragrant.
Stir in paprika and caraway seeds, cooking for 30 seconds to release their flavors. Be careful not to burn the paprika.
Add bell peppers and carrots, cooking for 5 minutes until slightly softened. Stir in tomato paste.
Return the beef to the pot along with any accumulated juices. Pour in beef broth and add bay leaf. Bring to a boil.
Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
Add potatoes and continue simmering for another 20-30 minutes until potatoes are tender and meat is very soft.
Season with salt, pepper, and vinegar. Adjust consistency with more broth if needed. Remove bay leaf before serving.
Garnish with fresh parsley and serve with crusty bread or dumplings.
Chef's Tips
- For deeper flavor, marinate the beef overnight with paprika, garlic, and a splash of red wine.
- Authentic Hungarian paprika makes a big difference - look for high-quality sweet paprika.
- The soup tastes even better the next day as flavors continue to develop.
- If the soup is too thin, you can thicken it with a roux or by mashing some potatoes.
- For a spicier version, add a pinch of hot paprika or cayenne pepper.
- Traditional accompaniments include bread dumplings or fresh rye bread.
