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Hungarian-Style Goulash Soup with Potatoes

Featured in Comforting Bowls of Warmth.

Hungarian goulash soup with beef or pork, potatoes and vegetables. 20 minutes preparation, 80 minutes cooking time. Makes 6 servings.
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Rehan Magic House Recipes
Updated on Sat, 05 Apr 2025 00:30:38 GMT
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Goulash Soup with Potatoes in Hungarian Style | magichouserecipes.com

A savory Hungarian-style goulash soup combines tender meat with spicy paprika and creamy potatoes for a warming stew. The long cooking time makes the meat butter-tender and develops intense flavors.

When I first prepared this recipe in the traditional way, I was surprised how intensely the flavors develop through the long simmering.

Essential Ingredients

  • High-quality stew meat: cut yourself
  • Paprika powder: for the typical note
  • Onions: as flavor base
  • Potatoes: make it filling
  • Tomato paste: adds depth
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Goulash Soup with Potatoes – Hearty Hungarian Style | magichouserecipes.com

Path to Perfect Soup

Creating the base:
Sauté onions until translucent. Sear meat on high heat. Briefly roast tomato paste.
Developing flavors:
Deglaze with broth. Add spices. Simmer for at least one hour.

Adding Vegetables

Adding vegetables:
Dice potatoes and carrots. Cut bell peppers into strips. Add to the meat after one hour.

Creating Variations

Experiment with different types of meat. Caraway seeds for Hungarian note. Chili for extra heat.

Goulash Soup with Potatoes – Spicy and Traditional Hungarian Style Pin it
Goulash Soup with Potatoes – Spicy and Traditional Hungarian Style | magichouserecipes.com

Optimizing Storage

In the refrigerator for up to three days. Frozen for up to three months. Add broth when reheating if needed.

This traditional goulash soup is the perfect soul warmer for cold days. The long cooking time is rewarded with butter-tender meat and intense flavors.

Frequently Asked Questions

→ Which meat works best?
Beef chuck gives the most traditional flavor. A mix of beef and pork is also possible.
→ How do I make the soup nicely thick?
Stir in the cornstarch at the end. The potatoes also provide natural thickening.
→ How spicy should the soup be?
The basic version is mild. Add chilies or cayenne pepper for adults who prefer more heat.
→ Can I freeze the soup?
Yes, freezing in portions is possible. The potatoes will become slightly softer when reheated.
→ What can I serve with it?
Classically with fresh bread. Sour cream also pairs well with it.

Hearty Goulash Soup with Potatoes

Classic goulash soup with tender meat, potatoes and vegetables in savory broth. A tried-and-true family recipe.

Prep Time
20 Minutes
Cook Time
80 Minutes
Total Time
100 Minutes
By: Reham

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: Hungarian

Yield: 6 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ For the meat

01 1 pound (500g) stew meat (beef, pork, or a combination)

→ Vegetables

02 2 medium carrots
03 1 yellow onion
04 2 bell peppers (any color)
05 3/4 pound (300g) potatoes (about 2-3 medium)
06 1 garlic clove, minced

→ For the broth and seasonings

07 4 cups (1L) vegetable broth
08 2 tablespoons tomato paste
09 1 tablespoon cornstarch
10 1 teaspoon sugar
11 1 bay leaf
12 1 teaspoon dried marjoram
13 Salt, to taste
14 Sweet paprika powder, generous amount

Instructions

Step 01

Dice the onion into small pieces. Cut the meat into bite-sized pieces if not already prepared. Mince the garlic.

Step 02

In a large pot or Dutch oven, sauté the onions and garlic until translucent. Meanwhile, in a separate skillet, sear the meat in batches until browned on all sides (don't crowd the pan). Season the meat with salt and paprika as it browns, then transfer to the pot with the onions.

Step 03

Add the tomato paste to the pot and cook for about 1 minute to remove the raw taste. Pour in the vegetable broth, then add the sugar, marjoram, and bay leaf. Bring to a simmer, cover, and cook gently for about 1 hour until the meat begins to become tender.

Step 04

While the stew is simmering, dice the carrots, potatoes, and bell peppers into bite-sized pieces. After the initial hour of cooking, add these vegetables to the pot and continue to simmer for another 20 minutes, or until the potatoes and carrots are tender. Taste and adjust seasonings as needed.

Step 05

In a small bowl, mix the cornstarch with a little cold water to make a slurry. Stir this into the simmering stew and cook for 2-3 more minutes until thickened to your liking.

Notes

  1. For an adult version, feel free to add some heat with chili flakes or cayenne pepper.
  2. If serving to children, keep the spices mild and serve extra paprika on the side for adults.

Tools You'll Need

  • Large heavy-bottomed pot or Dutch oven
  • Skillet for browning meat
  • Cutting board and sharp knife

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 380
  • Total Fat: 18 g
  • Total Carbohydrate: 25 g
  • Protein: 35 g