Traditional Hungarian Gulyásleves: Beef and Vegetable Goulash Soup with Paprika, Caraway and Csipetke
Magyar gulyásleves is a paprika-red Hungarian cattle-herder’s soup: tender beef, onion, root vegetables and potatoes visibly surrounded by abundant clear red broth, finished with sparse rice-grain-size hand-pinched csipetke. It is a brothy soup, never a thick stew or a bowl crowded with large dumplings.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Melt the lard in a heavy pot and cook the onions over medium-low heat until soft and golden, 10–12 minutes.
- 2
Add the beef and brown it. Stir in garlic and caraway, then remove the pot from the heat and mix in the paprika so it cannot scorch.
- 3
Add the tomato, wax pepper, salt and enough water to cover. Return to a gentle simmer, cover partly and cook until the beef is nearly tender, about 75 minutes.
- 4
Add the carrots, parsley root and remaining water. Simmer 15 minutes, then add the potatoes and cook until all are tender, 20–25 minutes. Keep the result decidedly soupy.
- 5
For csipetke, knead the flour and egg into a firm dough. Pinch off rice-grain-size pieces directly into the simmering soup; this small quantity is enough for the pot.
- 6
Simmer 5–7 minutes until the csipetke are cooked. Adjust salt and rest the soup for 10 minutes before ladling.
Cook notes
Tips
Use genuine sweet Hungarian paprika and add it off the heat.
A clear, plentiful broth distinguishes gulyásleves from pörkölt.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze portions of the soup for up to 3 months.
Substitutions
- Beef shin, chuck or a mixture of the two all suit the long simmer.
- Use parsnip when parsley root is unavailable; do not replace the paprika with smoked paprika.
What to Serve With
- Serve as a substantial soup with fresh white bread and hot paprika at the table.
Common Mistakes
- Do not use two cups of flour for csipetke; they are a modest garnish of tiny pinched dough.
- Do not thicken the soup or reduce it into a stew.
- Do not fry paprika over direct heat because it turns bitter.
- The finished bowl must show plentiful liquid around the beef and vegetables, with only tiny rice-grain-size csipetke.
Recipe FAQ
Can I use other types of meat for Gulyásleves?
Yes, pork or lamb can be used as alternatives, but they will change the flavor profile.
What type of paprika is best for this recipe?
Sweet Hungarian paprika is traditional and provides the best flavor for goulash.
Can Gulyásleves be made in advance?
Absolutely! It tastes even better the next day after the flavors meld together.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
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Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
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