Hungarian Goulash Soup

Hungarian Goulash Soup

Prep Time


Cook Time




Hungarian Goulash Soup is super satisfying on a cold winter’s day, or when served to guests at a Game Day party.

This recipe courtesy of Hormel and the Culinary Institute of America.


  • 1/3 cup olive oil
  • 2 onions, chopped
  • 1 tablespoon caraway seeds
  • 2 pounds beef shoulder, fat trimmed, cut into 1 1/2-inch pieces
  • 7 tablespoons Hungarian sweet paprika
  • 1.5 gallon, beef broth
  • 24-ounces russet potatoes, peeled, cut into 1-inch pieces
  • 2 cups carrots, peeled, chopped
  • 7 garlic cloves, chopped
  • 3 cups tomatoes, chopped
  • 2 celery stalks, chopped
  • 2 green bell peppers, cut into matchstick-size strips
  • 1 cup fresh parsley, chopped
  • 1 tablespoon hot sauce such as Frank's RedHot
  • 1 1/2 tablespoons sugar
  • 1 cup sour cream


  • 1 Heat oil in heavy large pot over medium heat.
  • 2 Add onion and caraway seeds and sauté until onion begins to soften, about 8 minutes.
  • 3 Add the diced beef and 4 tablespoons of paprika; sauté until meat is brown on all sides (about 15 minutes).
  • 4 Add broth. Bring to a boil, scraping up browned bits at the bottom of the pot.
  • 5 Reduce heat to low; simmer until meat is just tender, about 40 minutes.
  • 6 Mix the potatoes, carrots and garlic into soup. Simmer until vegetables are tender (about 15 minutes).
  • 7 Stir in tomatoes, celery and bell pepper. Simmer until vegetables and meat are very tender.
  • 8 Let soup cook slightly.
  • 9 Transfer two quarts of soup to blender. Add hot sauce and blend until smooth.
  • 10 Add the blended soup back to the pot. Stir in parsley.
  • 11 Season soup to taste with salt and pepper.
  • 12 Ladle soup into bowls and top each bowl with 1 tablespoon of sour cream.
  • 13 Note: This soup can be made up to two days in advance and stored refrigerated. It actually tastes better the second day.


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