A hearty paprika-rich beef soup with tender potatoes and hand-pinched csipetke pasta — not a stew but Hungary's true goulash as it was always meant to be.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl or bogrács
Garnishes: hot paprika, fresh bread
Accompaniments: fresh white bread, pickled peppers
Instructions
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1
Sauté onions in oil in a large pot for 10-12 min until very soft. Remove from heat, add paprikas, stir.
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2
Return to heat, add beef cubes, and stir to coat. Cook 5 min.
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3
Add garlic, caraway seeds, tomato, and green peppers. Add water and bring to a simmer.
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4
Cook covered on low heat for 1 hour. Add potatoes, carrots, and parsnip. Cook 30 more min until beef and vegetables are tender.
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5
For csipetke: mix flour, egg, and salt into a firm dough. Pinch tiny pea-sized pieces directly into the simmering soup. Cook 3 min.
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6
Season with salt. Serve hot in deep bowls.
Did You Know?
What most of the world calls "goulash" is actually pörkölt (a thick stew). True Hungarian gulyás has always been a soup, cooked by cattle herdsmen in cauldrons over open fires on the Great Plain.
Chef's Notes
Equipment Tips
- bogrács (cauldron) or large pot
- ladle
- wooden spoon
Garnishing
hot paprika, fresh bread
Accompaniments
fresh white bread, pickled peppers
The Story Behind Gulyásleves
Gulyásleves is Hungary's national dish, originating with the gulyás (cattle herders) of the Great Hungarian Plain who cooked beef in cauldrons over open fires. This is the authentic form: a soup, not a stew. The addition of paprika in the 18th century transformed it into the iconic red dish recognized worldwide, though most foreign versions bear little resemblance to the original.
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