Warm, comforting, and packed with flavor, Hungarian Goulash Soup is a classic stew that brings tender beef, hearty vegetables, and aromatic spices together in a rich, satisfying broth. Tiny handmade dumplings add a fun, soft texture that makes every spoonful extra special—a perfect dish for chilly evenings or family dinners.
Ingredients
For the soup:
- 1 large yellow onion, diced
- 2 tbsp vegetable oil or bacon fat
- 1 tsp sweet paprika
- 1 lb beef stew meat, cut into 1-inch cubes
- 1 green bell pepper, diced
- 1 large tomato, peeled and chopped
- 1/2 cup diced carrots (about 2 small)
- 1/2 cup diced parsnip or parsley root
- 1 1/4 cups diced potatoes (about 2 medium)
- 4 cups beef or water broth
- 1/2 tsp ground cumin, optional
- 1/4 tsp hot paprika or cayenne, optional
- Salt and black pepper, to taste
For the dumplings:
- 1 large egg
- 3/4 cup all-purpose flour
- Pinch of salt
Instructions
Heat the oil or fat in a large soup pot over medium heat. Add the diced onion and sauté until soft and translucent. Stir in the sweet paprika, then add the beef cubes and season lightly with salt and pepper.
Add the diced bell pepper and tomato, cover, and cook over low heat for 30–40 minutes, or until the beef is tender.
Stir in the carrots, parsnip, and potatoes. Pour in the broth and bring the soup to a gentle simmer. Season with cumin and hot paprika if desired. Continue cooking for 15–20 minutes, until all the vegetables are tender.
While the soup simmers, prepare the dumplings. In a small bowl, combine the egg, flour, and a pinch of salt to form a firm dough. Pinch off tiny pieces, roughly the size of grains of rice, and drop them carefully into the boiling soup. Cook for an additional 5–7 minutes, or until the dumplings are tender and float to the surface.
Serve hot, garnished with fresh parsley if desired. This soup is filling, warming, and perfect with crusty bread on the side.
