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When visiting the Hungarikum Bisztro we were given a booklet complete with their recipe for Goulash Soup. Here their mantra is to create a place where guests can truly feel like a guest would feel in their home, where the meals are prepared in a traditional authentic way.

If you find yourself in Hungary and would rather dine out than make this, then visit them:
Hungarikum Bisztro
1051 Budapest, Steindl Imre u. 13
+36 30 661 6244
www.hungarikumbisztro.hu
www.facebook.com/hungarikumbisztro

Yields4 Servings
Prep Time10 minsCook Time2 hrsTotal Time2 hrs 10 mins

 2 tbsp oil
 2 medium sized onions, diced
 400 g beef bite sized
 salt and pepper
 ½ tsp caraway seeds, minced
 1 tomato, diced
 1 yellow pepper, deseeded and diced
 1 clove of garlic crushed
 1 tbsp sweet paprika powder
 2.50 l water
 1 stick of celery
 2 carrots chopped into bite sized
 1 parsley root chopped into bite sized
 2 potatoes, cubed

1

Heat the oil in a large pot. Add the onions and cook slowly until they are clear and glassy.

2

Add the beef along with the salt, pepper and caraway seeds.

3

Cook over a high heat, stirring until the meat is slightly browned.

4

Next add the tomato, pepper, garlic and the sweet paprika powder. Add about 2 litres of the water and keep cooking over a low heat for at least 1.5 hours.

5

When the meat is nearly cooked (tender) add the celery, carrots, parsley root and the rest of the water (1/2 litre).

6

Cook for another 5-10 minutes being careful not to overcook the vegetables.

7

Finally add the potatoes and keep cooking for 10 more minutes.

Taste the soup and add salt and pepper if needed.

Csipetke (Hungarian Pinched Noodles)
8

Make a dough with 1 egg and 100 grams of flour and a pinch of salt. Crumble the dough, then cook them in boiling water until they are tender. Drain. Add them to the soup before serving.

Ingredients

 2 tbsp oil
 2 medium sized onions, diced
 400 g beef bite sized
 salt and pepper
 ½ tsp caraway seeds, minced
 1 tomato, diced
 1 yellow pepper, deseeded and diced
 1 clove of garlic crushed
 1 tbsp sweet paprika powder
 2.50 l water
 1 stick of celery
 2 carrots chopped into bite sized
 1 parsley root chopped into bite sized
 2 potatoes, cubed

Directions

1

Heat the oil in a large pot. Add the onions and cook slowly until they are clear and glassy.

2

Add the beef along with the salt, pepper and caraway seeds.

3

Cook over a high heat, stirring until the meat is slightly browned.

4

Next add the tomato, pepper, garlic and the sweet paprika powder. Add about 2 litres of the water and keep cooking over a low heat for at least 1.5 hours.

5

When the meat is nearly cooked (tender) add the celery, carrots, parsley root and the rest of the water (1/2 litre).

6

Cook for another 5-10 minutes being careful not to overcook the vegetables.

7

Finally add the potatoes and keep cooking for 10 more minutes.

Taste the soup and add salt and pepper if needed.

Csipetke (Hungarian Pinched Noodles)
8

Make a dough with 1 egg and 100 grams of flour and a pinch of salt. Crumble the dough, then cook them in boiling water until they are tender. Drain. Add them to the soup before serving.

Hungarian Goulash Soup

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