Hungarian Goulash Soup (Gulyásleves) is a rich and aromatic soup filled with hearty vegetables, beef, sweet Hungarian paprika, parikacrem, petite little dumplings and lots of fresh parsley is sure to warm you up and cures what ails you this fall.
My dear friend, Anna, showed me how to make this traditional Hungarian soup just like her mother and grandmother used to make. Anna is from Hungary and is a beautiful musician and conductor. I love listening to her music and was very lucky to have her as a next door apartment neighbour for a few months. She is even a better cook!
Anna brought with her a little taste of Hungary with her on her arrival to Hong Kong. She had homemade freshly ground Hungarian Paprika. It is vibrant red/orange colour and makes all of your dishes taste amazing.
What is Paprikacrem?
Anna also brought with her a few tubes of "Paprikacrem" that is a wonderful combination of roasted peppers, chilis and tomatoes and not like anything I have ever tasted before. I think this would be very difficult to replicate but it tastes similar to tomato paste mixed with pureed roasted red peppers and pureed roasted red chilis and salt. So if you wanted to make this dish and cannot find paprikacrem, then this would be my exchange.
What is a Pörkölt?
Anna started off making a Pörkölt which is a stew with boneless meat, paprika, tomato, onion, garlic, paprika creme and paprika and already her house smelled amazing. This is the delicious base for the Hungarian Goulash Soup (Gulyásleves).
Secret Ingredient to Hungarian Goulash Soup (Gulyásleves)
Then after she added the potatoes, carrots, water and dumpling it was a rich and aromatic Hungarian goulash. Hungarian goulash is one of the national dishes of Hungary. Hungarian goulash is a stew with more gravy or a soup using meat, paprika, vegetables and potato and tiny dumplings simmered along with the meat. I know that some people add caraway seeds to the soup base but this was not in her families recipe, instead they used the fragrant and delicious paprikacrem.
Dumplings
My favourite part of the soup is making the dumplings. They are sweet little petite dumplings made simply with eggs, salt and just enough flour so that it makes a soft drop biscuit. These biscuits are tender and float to the top when they are done and make the Gulyásleves a hearty and delicious soup. If you like dumplings, you may want to try our Grandma's Chicken and Sliders Recipe.
Where can you find Parsley Roots in Hong Kong?
Anna has moved to Hong Kong and could find the parsley roots anywhere that she used to find in Hungary as this was part of her families' Gulyásleves recipe. The straight up answer to that is you can't, so you must substitute. So we exchanged with lots of extra flat leaf fresh parsley in her soup and it was lovely. Anna also used the Hungarian brand of vegetable bouillon powder called "Vegeta" but you could exchange with your favourite brand of vegetable powder (bouillon powder). I brought Anna over some fresh parsnips, thinking they were the same product. I was wrong.
Root Parsley vs parsnips
Just as a FYI, parsley root and parsnip are similar in appearance, but they are two completely different vegetables. Root parsley tastes like parsley. Parsnips have a taste all of their own and are kind of sweet. There's also a difference in how the leaves are arranged at the top of the root. Root parsley has leaves sporadically on top of the root. However, parsnips leaves are in a tidily inside a ring, much like that of carrots. Root parsley is usually around 11-12 inches long and parsnips are similar to the length of a carrot. The root parsley is rather thin, like a carrot. Parsnips are sometimes double the diameter of carrots. However, we could talk about this until we are blue in the face, still no parsley roots in Hong Kong. Full stop!
I hope that your family enjoys this recipe as much as my family did. I highly recommending doubling this recipe if you have hungry teenagers at home as they will love this comforting soup after a stressful back to school day.
Thank you so much Anna for a lovely lunch and tutorial on how to make one of Hungary's most loved dishes, Hungarian Goulash Soup Gulyásleves.
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Hungarian Goulash Soup (Gulyásleves)
Recipe Courtesy of Anna Feher
Ingredients
Hungarian Goulash Soup Base
- 1 tablespoon oil
(sunflower or other light tasting oil) - 1 onion
medium chopped - 3 cloves garlic
peeled and minced - 1 teaspoon vegetable bouillon powder
(we used the Hungarian Vegeta brand but you can use whatever vegetable powder you like) - 3 teaspoon Hungarian Paprika
- 1 cup tomatoes
chopped (we used little cherry tomatoes and cut in half) - 8 oz beef
2 eye of beef steaks - white pepper
to taste - 2 tablespoon Paprikacrem See notes below for exchange ideas
- 6-8 cups water (part for covering beef to simmer and rest to make the soup)
- 3 carrots
peeled and sliced in about ¼ inch slices - 2 potatoes
large, peeled and chopped - ½ cup parsley
large handful of flat leaf parsley chopped, if you can find parsley roots this is even better.
Petite Dumplings
- 1 egg
- salt
to taste - 2-3 tablespoon flour or just enough to make a thick paste
Instructions
- Add sunflower oil to a big soup pot along with onions and garlic until sweated off.
- Take the pan off the heat and add paprika and mix. Then add tomatoes, beef and a little white pepper and place back on the burner to cook.
- Add just enough water to cover meat and decrease the heat down to a medium simmer. Cook until tomatoes break down and you can no longer see it, about 20 minutes. You could extend this time if you wished to make the meat more tender with a low and slow cook.
- Add the rest of water, about 6-8 cups and bring to a boil. Add carrots, potatoes and handful of parsley and cook until vegetables are fork tender.
- Make the petite dumplings: In a little bowl beat one egg and add a pinch of salt and about 2-3 tablespoons of flour or just enough flour to make a thick paste pasta dough.
- Drop the pasta into the Hungarian Goulash Soup with just about a teaspoon of pasta dough at a time. The pasta will float up to the top when cooked.
- Garnish with fresh parsley and serve with crusty bread and enjoy. (Anna liked to garnish her Gulyásleves with a little bit of spicy paprika sauce but I loved it just liked it was, rich and flavorful)
Donalyn@TheCreeksideCook says
This looks so good, and I can almost taste the lovely flavors just from the photos. I love the idea of the paste with the tomatoes and peppers - maybe we'll be able to get that here eventually. Thanks for a great recipe!
Healthy World Cuisine says
Hello Donalyn, that you for your kind comment. I hope that you can find paprikacrem in a market near you. I have conversed with some people around the world and it is available in some specialty markets and once they tell me where they get it, I will pass the information on to you. Take Care, BAM
hotlyspiced says
I have never heard of root parsley! I do love parsnips. How lovely to have a talented neighbour who not only plays music but also cooks. The boneless stew looks amazing xx
Healthy World Cuisine says
Hello Charlie, I had never heard of root parsley before either. I thought it might be a translational issue and brought Anna parsnips but that is not it, they are two different veggies. I know that when you add the fresh parsley to the soup it really makes the dish complete so the root parley would makes this dish even better-over the top. I guess we will have to visit Hungary to be able try root parsley.
Juliana says
This looks fabulous...somehow comforting...I love the petite dumplings...it sure a hearty soup.
Great pictures as always Bobbi...hope you are having a fantastic week 😀
Healthy World Cuisine says
Thank you Juliana. Don't you just love those little petite dumplings so fun to make and also eat!?!
Liz says
The temps will dip next week...it might even be soup weather! Your Hungarian soup looks terrific....and I'm always a sucker for dumplings 🙂
Healthy World Cuisine says
Thanks Liz, will pass on your message on to Anna. I just called my family in Michigan and they said something like 387,000 people are out of power after a big storm passed by. The weather is starting to change. Take care , BAM
Monica says
What a great cooking lesson this is for me. I've never had goulash soup and after reading this, it's all I want right now. I'm already thinking about soup with Fall approaching (despite the hot temps currently) and this one looks amazing - those little dumplings! I can see why a double batch is not only recommended but probably just necessary! Please thank your friend, Anna, for sharing her lovely recipe.
Healthy World Cuisine says
Thank you Monica! I will be sure to pass your kind words on to Anna. It is also still very hot in HK but very damp and this dish just hits the spot on those days.
Dawn says
OMG, this looks so incredible!!! I love goulash, and must make this!
Healthy World Cuisine says
Your girls would love this Dawn. This is a great soup to pop in the crock pot whilst you are at work and then when you come home from work just drop the biscuits and cook and add the parsley just before serving.
Conor Bofin says
POW! That's a soup with a big red punch. Lovely stuff BAM. I am tempted to end on BAM! POW! But, that would be childish, would it not?
Best,
Conor
Healthy World Cuisine says
Hello Conor, thanks so much. I am envisioning Adam West is his leotard... LOL Have a super weekend. BAM
The Foodie Affair says
This soup Has such a beautiful vibrant color! I've never had Hungarian Goulash Soup. Now im anxious to givev it a try!
Healthy World Cuisine says
Thank you Sandra, we were very blessed to have natural light coming in from the kitchen window this day. I know Anna would be delighted if you gave her recipe a try.
kitchenriffs says
I love this dish! And make it, but my recipe is somewhat different. I definitely need to try this version -- it looks terrific, and that color just knocks my socks off! Very nice -- thanks.
Healthy World Cuisine says
Hello John, it is so very fun to see the differences in their family recipe of making goulash. I will have to stop by your site to check out your family's version too. This is a great fall/winter dish as it warms you from the inside to out.
Tandy | Lavender and Lime says
I'm drooling over this! I love Goulash soup 🙂
Healthy World Cuisine says
Thank you Tandy. I will pass your kind words on to Anna.
chef mimi says
This is a gorgeous goulash! I personally love paprika creme and use it in just about everything... The little dumplings are to die for...
Healthy World Cuisine says
Hello and thank you Mimi. This is Anna's recipe. I was just photographer, sous chef, documenter and QA tester. Where do you get your paprikacrem from in the US? Do you have a specialty store you go to?
Choc Chip Uru says
What a stunning colour my friend, this goulash is a must try - it looks delicious 😀
Cheers
Choc Chip Uru
Healthy World Cuisine says
Thank you CCU. It does have a gorgeous color from Anna's fresh Hungarian paprika and the paprikacrem. She has all kinds of natural light coming in through her kitchen window and I love it, such wish we did.
Culinary Flavors says
I love goulash and all its variations from country to country! Yours look very hearty and filling Bobbi!
Healthy World Cuisine says
I also love seeing all of the variations in this dish. I adore Anna's recipe as it is very rich and aromatic and those little petite dumplings make it hearty too.
thecompletebook says
What a wonderful friend and recipe Bam. Beautifully rich and flavourful.
Have a super day.
🙂 Mandy xo
Healthy World Cuisine says
Hello Mandy, we were very blessed to have Anna and her family living next to us for a few months. I will pass your kind message on to her.
Carolyn Chan says
Gosh those step by step photos are making me wish it was dinnertime now! This looks so deliciously warming and hearty !
Healthy World Cuisine says
Thank you Carolyn. I always crave soups in the fall and this one certainly hit the spot. Take care