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The history of Hungarian goulash soup goes back 3,000 years. Initially, this soup was a traditional meal for Hungarian shepherds and was cooked in cauldrons over a fire. Today, the dish is classified as a thick soup and is made from beef (or veal), potatoes, bell peppers, tomatoes, onions, and spices. There are recipes with beans, but we suggest adding dumplings. This rich goulash soup will be appreciated by anyone who likes a hearty snack, and any housewife can handle it.

Step 1

Chop the onion and garlic.

Step 2

Cut the potatoes into medium-sized cubes. Soak them in cold water to remove excess starch.

Step 3

Cut the beef into large cubes. There should be a minimum amount of fat on the meat.

Step 4

Fry the onions and garlic in oil at the bottom of a cauldron, a frying pan with high sides or a saucepan until golden brown. After a few minutes, add the meat and fry for at least 20 minutes.

Step 5

Pour 2.5 liters of water into a saucepan, cauldron or frying pan with high sides. Cook the contents for about 60 minutes.

Step 6

Cut the bell pepper in half, remove the stalk and seeds. Cut the pepper into cubes. Also cut the carrots and tomatoes into large cubes. Chop the chili pepper. Add the vegetables, salt, paprika, black pepper and chili pepper to the meat. Cook the goulash soup until the vegetables are ready.

Step 7

Meanwhile, knead the dough for the dumplings. To do this, mix 50 grams of flour and 40 ml of water. Divide the dough into small pieces. Boil the water and cook the pieces of dough for about 7-10 minutes.

Step 8

Place the Hungarian goulash soup in a deep bowl and serve with dumplings. Enjoy!