Hungarian Goulash Soup (Gulyas Leves)
A hearty Hungarian goulash soup, also known as gulyas leves, serves as a substantial main course with bread or dumplings.
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Instructions
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In a large pot, sauté onions in bacon fat or oil over medium-low heat for 10-15 minutes until translucent; lightly salt them, ensuring they do not brown.
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Increase heat to high, add meat cubes, and sear on all sides for about 3 minutes.
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Add water to cover the meat by an inch, bring to a boil, then reduce heat and simmer covered for up to 2 hours until the meat is almost tender, adding water to maintain coverage.
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Stir in sweet paprika, carrots, parsley roots, parsley, optional potatoes, Vegeta, optional caraway seeds, banana wax peppers, and hot paprika.
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Return to a boil, then simmer covered until vegetables are tender, adding water as needed for soup consistency, and season with salt to taste.
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Serve hot over Hungarian dumplings or with rye or potato bread.