Hungarian Goulash Soup

"This is a hearty, slow cooked, thick soup that sticks to your ribs and warms your soul. It is my friend's mother's recipe. It is outrageously delicious. The recipe calls for russet potatoes, but I use Yukon Golds. This makes so much and I find the Yukon Golds freeze much better than russets. It does have a long cooking time, so I like to put it on on Sunday mornings and let it cook all day while we watch football. Please don't leave out the caraway seeds. It makes it so special!"
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Ready In:
4hrs 40mins




  • In 8 quart dutch oven or heavy stockpot, cook bacon over moderate heat, stirring until crisp. Transfer bacon to large bowl, reserving fat in pan.
  • Brown chuck in bacon drippings in small batches over high heat and transfer to bowl as browned.
  • Reduce heat to medium, add vegetable oil, onions and garlic. Cook, stirring occassionally, until golden.
  • Add paprika, caraway seeds and flour stirring for 2 minutes.
  • Mix vinegar and tomato paste first, then whisk into spice mixture for one minute. (mixture will be very thick)
  • Stir in broth, water, seasonings, bell peppers, bacon and chuck and bring to a boil. Simmer soup covered, stirring occasionally. for about 3 hours or until beef is very tender. Add cubed potatoes and simmer covered for additional 20 minutes.
  • Make Spaetzle:

  • Mix 2 eggs, 1 1/2 cup flour and enough water to make a thickish paste. Add salt, pepper and onion powder to taste. Put mixture on a cutting board and slide dough off with a knife, slicing it into thin rough edged noodle shapes, into boiling soup. Cook noodles for approx 10 minutes in broth before serving.
  • Serve garnished with sour cream and crusty bread on the side! DELICIOUS!

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I am a married mother of two. I have a wide variety of interests. I love wine, movies, music, dancing, going to the gym, shopping and reality TV. I have a great family and we love doing fun things together. I really adore cooking for my family and friends. It makes me happy to make others happy through their taste buds.
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