Goulash Soup

This goulash soup, known in Hungary as gulyásleves, is the ultimate comfort food for cold days. Tender chunks of beef simmer slowly in a paprika-rich broth with potatoes and tomatoes until everything melts together into pure winter warmth. It's the kind of soup that makes you feel taken care of.

Despite what many Americans think, authentic Hungarian goulash is actually a soup, not a stew. This version stays true to tradition with a brothy consistency that's perfect for dipping crusty bread. The paprika gives it that distinctive rust-red color and complex, slightly sweet flavor that defines Hungarian cuisine.

The Heart of Hungarian Cooking: Paprika

Paprika isn't just a seasoning in Hungarian cooking - it's the foundation. Hungarian sweet paprika (édes paprika) has a depth of flavor that generic supermarket paprika simply can't match. It should smell sweet, slightly smoky, and vibrant.

If your paprika has been sitting in your spice drawer for more than a year, it's time to replace it. Old paprika tastes dusty and flat, and no amount will give you the flavor fresh paprika provides. Look for Hungarian paprika in specialty stores or order online for the best quality.

For those who like heat, add a small amount of hot Hungarian paprika (erős paprika) along with the sweet. Start with 1/4 teaspoon and adjust to taste - it can be quite fiery.

Choosing the Right Beef

The cut of beef matters enormously in goulash soup. You need a cut with enough fat and connective tissue to become meltingly tender during the long simmer:

• Chuck steak/roast: The classic choice, with excellent marbling
• Beef shin: Full of collagen that creates a rich, silky broth
• Brisket: Becomes incredibly tender when braised
• Short ribs: Bone-in for extra flavor

Avoid lean cuts like sirloin or round - they become tough and dry no matter how long you cook them. The fat in fattier cuts bastes the meat as it cooks, keeping it juicy and flavorful.

The Browning Step: Don't Skip It

Browning the beef before simmering is essential for deep, complex flavor. This Maillard reaction creates hundreds of flavor compounds that you simply can't achieve any other way. Here's how to do it right:

• Dry the beef: Pat cubes with paper towels - wet meat steams instead of browns
• Don't crowd: Work in batches with space between pieces
• High heat: The pan should be very hot before adding meat
• Don't move it: Let each side brown fully before turning (2-3 minutes per side)

Building Layers of Flavor

After browning the beef, the vegetables cook in the same pan, picking up all those caramelized bits (called fond) stuck to the bottom. The onions become sweet and soft, the carrots add earthy depth, and the garlic brings its aromatic magic.

Adding the paprika at this stage - just 30 seconds of cooking with the vegetables - blooms its flavor without letting it burn. Paprika burns easily and becomes bitter, so timing is crucial.

The Long Simmer

Patience is the secret ingredient in goulash soup. The beef needs a full hour of gentle simmering before it becomes truly tender. Rushing this step gives you tough, chewy meat instead of the fork-tender chunks you're after.

Keep the heat low - you want small bubbles occasionally breaking the surface, not a rolling boil. Cover the pot to prevent too much liquid from evaporating, and check occasionally to ensure there's enough broth.

The Potato Addition

Potatoes go in after the beef has tenderized, cooking for another 30 minutes until they're soft and starting to break down at the edges. This partial breakdown helps thicken the broth naturally while leaving plenty of identifiable potato pieces.

Use waxy potatoes like Yukon Gold if you prefer them to hold their shape, or starchy potatoes like Russets if you like them to fall apart and thicken the soup more.

Traditional Accompaniments

In Hungary, goulash soup is often served with traditional accompaniments:

• Csipetke: Small pinched egg noodles dropped directly into the simmering soup
• Fresh bread: Crusty white bread or Hungarian pogácsa (savory scones)
• Sour cream: A dollop is essential - it adds richness and balances the paprika
• Fresh chives: For color and a mild onion flavor
• Pickled vegetables: The acidity cuts through the richness

Make It Even Better: The Next-Day Advantage

Goulash soup is one of those magical dishes that tastes even better the next day. As it sits, the flavors continue to meld and deepen. Make it a day ahead for company, or cook on Sunday for weeknight meals.

The soup keeps beautifully for 4-5 days in the refrigerator. It also freezes well for up to 3 months - freeze in portions for easy weeknight dinners.