Hungarian Goulash Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4 to 6
Ingredients
  • 2 tablespoons oil (I used EVOO)
  • 1 medium onion, chopped small
  • 1 pound ground beef or bison
  • 1-2 teaspoons smoked Hungarian paprika
  • Salt and pepper
  • 2 cloves garlic, minced
  • 1 teaspoon caraway seed
  • 2 bay leaves (omit if you don't have them or like them)
  • 2 small carrots, diced
  • 1 small celery root, peeled and diced (can omit if you don't have this)
  • 2 small potatoes, diced
  • 1 Hungarian green pepper (I used a sweet red bell pepper which also works), diced
  • 1 14-ounce can crushed tomatoes, with juices
  • ½ cup chopped celery leaves
  • ¼ cup chopped parsley
Instructions
  1. Heat the oil in a stockpot over medium high heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes.
  2. Add the beef and cook until browned, using a spoon to break up the meat. Sprinkle the paprika over the top, add about ½ cup water, and stir together. Season with salt and pepper.
  3. Add all remaining ingredients - garlic through parsley, and stir together. Add enough water to just cover everything. Bring to a boil, reduce to simmer, and cook until the root vegetables are soft, about 30 minutes.
  4. Serve in a large soup bowl with nice crusty bread
Notes
Try to dice the carrots, celery root and potatoes the same size so they cook evenly.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2025/10/hungarian-goulash-soup/