Gulyás leves (Goulash soup) (HC)

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Gulyás leves (Goulash soup) (HC)

Best recipe review

It's the paprika what makes it!


You can see the coolour of it in the oil - gorgeoas!

Servings:Serves 6
Calories per serving:292
Ready in:1 hour 15 minutes plus
Prep. time:15 minutes
Cook time:1 hour plus
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:5th August 2013

Despite the fact that pubs and restaurants in the UK like to make us think that goulash is a stew, it is in fact, a soup and that is what it will be listed under on Hungarian restaurant menus. An alternative recipe is Bográcsgulyás.

Hungarian recipes

You can discover more about Hungarian recipes and specialist suppliers here.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Cut the meat in cubes, wash and put it into a saucepan, together with the chopped onions, paprika, salt and a little water. The onions may be fried first if desired [recommended].
  2. Let it simmer.
  3. When the meat is almost tender add the potatoes, cut in cubes, and sufficient water to make the required quantity.
  4. Let it simmer until the meat is quite tender.
  5. Before it is quite done add the sliced tomato.
  6. Make a dough of about 6 oz [170 g] of flour, one egg and a pinch of salt.
  7. Roll it out very thin, cut into small squares and boil in the soup for a minute or two before serving.


Add a sliced, sweet red or green pepper. You can use beef stock instead of water. If liked, substitute some of the meat with ox heart. Garlic can certainly be included as can crushed caraway seeds.

Chef's notes

Please don't be tempted to add other vegetables such as carrots or any additional spices.

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