Gulyásleves (Goulash Soup). This is an authentic (un-Americanized) family recipe for Hungarian gulyásleves (pronounced GOOL-yash LEV-esh), or goulash soup. If you order gulyásleves in a restaurant in Hungary, this is what you'll get. Submitted by: Karina from Iowa City, Iowa This recipe for Hungarian goulash soup or gulyas leves (GOO-yahsh LEH-vesh) is hearty enough to be eaten as a main course with rye bread.

Carrot, parsley root, potatoes, and pinched noodles (csipetke in Hungarian) are also added. Pasta or pastry dishes, especially the ones made with cottage cheese (pancake, dumplings, strudel) go down well after the heavy soup. Hungarian Goulash Soup (Gulyásleves) is a rich and aromatic soup filled with hearty vegetables, beef, sweet Hungarian paprika, parikacrem, petite little dumplings and lots of fresh parsley is sure to warm you up and cures what ails you this fall. You can have Gulyásleves (Goulash Soup) using 24 ingredients and 8 steps. Here is how you cook it.

Ingredients of Gulyásleves (Goulash Soup)

Prepare 300-400 gr of quality beef (shoulder and/or rear end).
It's 150-200 gr of yellow or red onions.
Prepare 1-3 cloves of fresh garlic.
You need 1-2 pc of dried bay leaf.
It's 2-3 tsp of sweet paprika powder.
Prepare 1/4 tsp of hot paprika powder.
You need 1 tsp of caraway powder (or whole, crushed).
You need 1 pc of ripe medium sized tomato.
It's 1 pc of red bell pepper, or other colour.
You need 100-150 gr of (cut) orange carrot.
It's 100-150 gr of (cut) celery root.
It's 75-125 gr of (cut) parsley root.
Prepare 150-300 gr of (cut) potatoes.
Prepare 3-6 pc of fresh flat parsley leaves.
Prepare 3-6 pc of fresh celery leaves.
It's 25-40 gr of pork or goose lard (or butter, but less tasty).
Prepare of fresh ground black pepper and sea salt.
It's 1-1.5 ltr of water.
You need of -----------------.
Prepare of For the dumplings :.
You need 75-100 gr of all purpose flower.
It's 1 pc of small egg.
It's 30-50 ml of water.
It's 0.5-1 tsp of salt.

Gulyásleves (aka goulash soup) is a delicious, hearty paprika-rich Hungarian soup, not to be confused with the thicker goulash stew. Instructions for stove top, slow cooker, AND Instant Pot methods. A wonderful Hungarian Goulash Soup-Gulyásleves that is true comfort food. It is a simple soup delicious beef soup with a rich paprika seasoned broth.

Gulyásleves (Goulash Soup) instructions

Peel the onions, fritter them and put aside, peel the skin off half of the red bell pepper while it's whole and then cut it in half, fritter the peeled part and put aside, keep the other half for later. Also cut the tomato in small pieces and put aside. Rinse and dry the meat and cut into 2-3 cm pieces and put aside.
Heat up a dutch oven or other thick bottomed big cooking pot to medium hot with the lard or butter and put in the onions. Fry them for a minute or so then add the paprika powders and the caraway powder while stirring and then about 50-75 ml of water.
Let this fry for about 10-15 minutes, stir regularly and if needed add more water, it should remain moist enough not to burn!! then add the meat while stirring and bake it nicely all around untill there is no more red visible, takes a few more minutes.
Add the paprika fritter, the cut tomato and stir well, then add bay leaf, squashed garlic cloves and a good amount of pepper and salt with another 50-100 ml of water (or untill everything is almost under water), lower the heat and leave to simmer for 90-120min (untill tender) with a closed lid, stirring every half hour or so.
Then cut the celery root, the carrot, the parsley root, potatoes and the half bell pepper into 1-2cm blocks or rings and add them to the broth. Also rinse and chop the parsley and celery leaves and add to broth. Then add 1-1.5 ltr of water and 1 tsp salt. Leave this to simmer for another 40-50 min and bring to taste with some more salt (you'll need some) and ground pepper if needed.
Meanwile in a bowl, beat the egg well with water and salt with a big fork then slowly start adding bits of flower while beating untill you get a consistend soft, sticky dough. Then leave it for about 10 minutes. When the soup is ready stir it some more before use.
Then quickly add small 1/5 tsp bits of dough with the edge of a teaspoon and hold it in the soup untill it releases, be quick so they can all cook about the same time. Note that you'll probably only need half of the dough to have enough dumplings for this recipe, use the rest elsewhere or just make more soup. Leave the dumplings for about 6-10 minutes or untill they all float. Try not to overcook so they remain nice and soft.
After that say : jó étvágyat ; and enjoy your gulyásleves!.

The most perfect soup to enjoy on a cold winter's day. Season with salt, and bring soup to a boil over high heat. Using a sieve, skim off the scum. Remove the parsley sprigs and the bay leaves and discard them. Serve goulash hot with fresh bread.