Hungarian goulash soup belongs to the category of two-in-one dishes - this is both the second and the soup. In any case, serving the next dish after goulash is pointless. This second soup always turns out to be bright, aromatic, warming and satisfying.

There is no classic recipe for this soup. In each locality, this soup is prepared according to its own recipe and technology, and is considered the most delicious and correct. And also, thanks to the abundance of spices, Hungarian goulash soup is famous for being able to withstand any colds and viral diseases.

Despite the variety of recipes, traditional goulash soup always consists of meat, tomatoes and paprika. Everything else is a flight of your imagination and good taste.

How to make Hungarian goulash soup - 15 varieties

A wonderful and warming soup recipe for the winter period.

Ingredients:

• Meat - 500 g
• Potatoes - 5 pieces
• Onions - 1 piece
• Carrots - 1pc
• Tomato - 4-5 pieces
• Sweet pepper - 2 pieces
• Tomato paste - 50 g
• Hot pepper - 1 piece
• Vegetable oil - 5 tbsp. l
• Cardamom, paprika to taste
• Salt, bay leaf to taste

Preparation:

We cut the ingredients. Pour vegetable oil into a saucepan and fry the meat for 2-3 minutes. Add carrots, onions and fry for 4 minutes, stirring constantly. Put pepper and spices, pour 500 ml of water and simmer for 8-10 minutes. Add potatoes, fill with water. Cook the potatoes until cooked. Add tomatoes, hot peppers, squeeze out the garlic and boil for 5 minutes.

The longer you cook hot peppers, the spicier your soup will be. If you don't like too hot, add the pepper to the soup 1 minute before cooking

Turn off the fire and let it brew for 15 minutes. Pour into plates.

Delicious and spicy soup with aromatic spices

Ingredients:

• Beef - 400 g
• Onions - 300 g
• Bulgarian pepper - 2 pieces
• Carrots - 1 piece
• Potatoes - 3 pieces
• Garlic - 1 head
• Chile - 1 pod
• Tomatoes - 1 piece
• Coriander - 5 g
• Tomato paste - 1 tbsp l
• Paprika - 30 g
• Cumin - 30 g
• Salt, pepper to taste

Preparation:

Finely chop the onion. Pour into a preheated saucepan with vegetable oil, fry until golden brown. Chop the garlic finely, add to the onion and add spices. Rinse the meat and dry it with paper towels. Cut into small cubes and send to the pan. Mix thoroughly, cover and put on low heat. Simmer for 45 minutes, as the juice boils away, add water. Chop tomatoes, carrots and potatoes. Put tomato paste and chopped vegetables into the stew. As soon as the vegetables become soft, salt, add chili and bell pepper. Cook for another 10 minutes. Add greens to the finished dish before serving.

One of the simplest recipes for making Hungarian goulash.

Ingredients:

• Beef - 300 g
• Onions - 2 pieces
• Carrots - 2 pieces
• Potatoes - 3 pieces
• Ketchup lecho - 1 pack
• Vegetable oil - 2 tbsp. l
• Salt, pepper to taste
• Water - 2 l

Preparation:

Cut the beef into cubes. We clean carrots, potatoes and onions. Cut vegetables into medium-sized cubes. We boil water. Pour oil at the bottom of the pan and fry the onions and carrots until golden brown, add lecho ketchup. Then add the beef. Cover and simmer over low heat for an hour. Fill in hot water. Add potatoes, cook for another 20 minutes. Serve with garlic bread.

The perfect recipe to surprise the most discerning critics.

Ingredients:

• Beef - 1 kg
• Onions - 250 g
• Celery - 300 g
• Potatoes - 1 kg
• Flour - 200 g
• Egg - 1 piece
• Tomato paste - 3 tbsp l
• Sweet pepper - 5 pieces
• Vegetable oil - 35 ml
• Paprika - 3 tbsp. l
• Salt to taste

Preparation:

Fry finely chopped onion until transparent. Cut the meat into small cubes and send it to the onion. Sprinkle with paprika, fill with water so that the meat is covered, and simmer for 25-30 minutes. We drive an egg into the flour, pour a pinch of salt and knead the dough for the chipets well. Wrap the dough in plastic wrap and let it rest for 15 minutes. Roll out the dough and cut into very small cubes. Boil the chips in a separate saucepan. Put diced potatoes in the meat. When it becomes soft, add the tomato paste and boil the sweet pepper cut into rings for 5 minutes. Add boiled chips to the finished goulash, mix and serve.

Delicious and very satisfying soup, suitable for those who are hunting or fishing.

Ingredients:

• Beef - 1 kg
• Onions - 800 g
• Bulgarian pepper - 4 pieces
• Carrots - 500 g
• Potatoes - 700 g
• Garlic - 1 head
• Flour - 250 g
• Eggs - 2 pieces
• Lard - 100 g
• Paprika - 1 tbsp. l
• Cumin - 20 g
• Salt, pepper to taste

Preparation:

We clean and cut the ingredients. In a cauldron we melt the fat from the bacon. Add onion and garlic, fry until golden brown. We send the meat, cut into small cubes, to the cauldron. Add water, mix thoroughly, cover and simmer for 40 minutes. Put carrots, peppers, potatoes in the stew. Drive eggs into a plate, add flour and knead the dough for dumplings. We lay the dough in small pieces. As soon as the vegetables are cooked, add spices and salt. Cook for another 10 minutes and pour into bowls.

Incredibly fresh and colorful soup.

Ingredients:

• Beef - 600 g
• Onions - 300 g
• Bulgarian pepper - 3 pieces
• Carrots - 3 pieces
• Tomatoes - 4 pieces
• Potatoes - 3 pieces
• Paprika - 20 g
• Garlic - 3 cloves
• Fresh greens
• Water - 1.5 l
• Salt, pepper to taste

Preparation:

We prepare the ingredients. We put a saucepan on the stove and fry the onion and beef in it for 8-10 minutes. Sprinkle with paprika, pour in water and cook under a lid for 1 hour. Add potatoes and carrots 10 minutes before cooking. As soon as the potatoes are boiled, add the tomatoes, bell peppers, garlic. Salt to taste and boil for 4-5 minutes. Fill in the greens, mix and pour into plates. Bon Appetit!

A real recipe from the national cuisine of Hungary.

Ingredients:

• Beef - 1.5 kg
• Beans - 500 g
• Onions - 300 g
• Carrots - 400 g
• Potatoes - 500 g
• Tomato - 4-5 pieces
• Garlic - 1 head
• Bulgarian pepper - 4 pieces
• Celery - 300 g
• Vegetable oil - 70 ml
• Paprika - 3 tbsp. l
• Cumin - 20 g
• Parsley - 1 p
• Flour - 250 g
• Egg - 2 pieces
• Salt, pepper to taste

Preparation:

We put the cauldron on the fire, pour oil and fry the onion for 7-8 minutes. Add the beef cut into small cubes and add the seasonings. We simmer the meat for 1.5 hours, constantly adding water. We clean and cut vegetables and send them to the cauldron stewed together with beef for another 15-20 minutes. Pour flour into a plate and beat in eggs, knead a little.

In order for the dumplings to turn out airy dough, it is better to knead not very much, so that the ingredients in it are not completely mixed

Grind the dough into goulash with a grater, boil for 8-10 minutes and the goulash is ready. Bon Appetit!

Another interesting dish that can be easily prepared in a multicooker.

Ingredients:

• Beef - 700 g
• Onions - 300 g
• Bulgarian pepper - 200 g
• Potatoes - 400 g
• Garlic - 30 g
• Tomato paste - 80 g
• Tomatoes - 300 g
• Vegetable oil - 40 ml
• Paprika - 7 g
• Salt to taste
• Water - 1.5 l

Preparation:

We prepare the ingredients. We set the Frying mode, type of product Vegetables for 15 minutes. Pour oil, add onion and sauté. 2 minutes before the end of the program, add the paprika and mix. We send meat, potatoes, tomatoes, garlic, tomato paste to the onions. Pour in salt and pour in water. We set the pressure cooker mode, the Soup program, the type of product Meat, the cooking time is 30 minutes. We lay out in portions, add a spoonful of sour cream and sprinkle with herbs. Bon Appetit!

Incredibly tasty and surprisingly rich goulash.

Ingredients:

• Beef - 250 g
• Onions - 30 g
• Carrots - 100 g
• Potatoes - 150 g
• Tomato - 2 pieces
• Garlic - 2 cloves
• Tomato paste - 50 g
• Vegetable oil - 70 ml
• Rosemary - 20 g
• Yeast dough - 250 g
• Salt, pepper to taste

Preparation:

Fry finely chopped onion and garlic until transparent. Cut the meat into small cubes and send it to the onion. Sprinkle with rosemary, fill with water until the meat is covered, and simmer for 25 minutes. Put diced potatoes and carrots into the meat, pour tomato paste. When the potatoes are soft, add the tomato and boil for 5 minutes. Pour the finished goulash into pots, cover with yeast dough and put in the oven for 10-15 minutes. Bon Appetit!

The goulash prepared according to this recipe has an unsurpassed taste and aroma.

Ingredients:

• Beef - 1 kg
• Onions - 4 pieces
• Bulgarian pepper - 4 pieces
• Carrots - 4 pieces
• Potatoes - 5-6 pieces
• Garlic - 3 cloves
• Mashed tomatoes - 4 tbsp. l
• Lard - 150 g
• Paprika - 1 tbsp. l
• Greens
• Salt, pepper to taste

Preparation:

We clean and cut the ingredients. We put the cauldron on the fire and melt the fat from the bacon. We take out the greaves. Add the onion and fry until transparent. Add carrots and garlic, add paprika. We send the meat, cut into small cubes, to the cauldron. Fry a little, salt, add bell pepper. Add water and mashed tomatoes, cover and simmer for 2 hours. Add the potatoes 20 minutes before cooking. Shred the greens and pour it into the finished bograch, mix. Bon Appetit!

The soup prepared according to this recipe is suitable for a large company with different preferences.

Ingredients:

• Beef - 1.5 kg
• Smoked meats - 1.5 kg
• Beans - 2 kg
• Onions - 400 g
• Celery - 300 g
• Carrots - 400 g
• Potatoes - 500 g
• Garlic - 1 head
• Parsley root - 1 piece
• Celery root - 1 piece
• Vegetable oil - 70 ml
• Paprika - 3 tbsp. l
• Salt, pepper to taste

Preparation:

Put smoked meats and beans in boiling water.

Before preparing the soup, it is better to soak the smoked meat so that the salt comes out of it.

We clean and cut vegetables and roots. Cut the beef into small cubes. Put the pan on the stove, pour in the oil and fry the onions. As soon as the onion becomes transparent, remove from the stove, add paprika and mix thoroughly. Add beef, pour in a glass of water, put on the stove, simmer for 20-30 minutes. We take out the smoked meats, chop finely and add back together with the stewed beef. We fill up vegetables, roots and cook for 20-30 minutes. Bon Appetit!

Goulash delighting with its rich color and aroma

Ingredients:

• Fillet of beef - 700 g
• Onions - 200 g
• Carrots - 2 pieces
• Potatoes - 700 g
• Tomato - 300 g
• Bulgarian pepper - 4 pieces
• Garlic - 3 cloves
• Lard - 100 g
• Paprika - 2 tbsp. l
• Cumin - 1 tsp
• Salt, pepper to taste

Preparation:

Chop the onion and garlic finely. Cut lard and meat into small pieces. Pepper seeds are removed and cut into strips. Cut the tomatoes and potatoes into cubes. In a saucepan, melt the fat from the bacon, after which we take out the cracklings. Fry the onion in the melted fat. Sprinkle the onion with paprika and mix, add the caraway seeds, simmer for 1-2 minutes. Add meat, simmer for 5-7 minutes, salt and pepper. Pour water so that it covers the meat. Cover and simmer for 1.5 hours. Add potatoes and pour 1.5 liters of water, cook until the potatoes are ready. Add peppers, tomatoes, garlic and cracklings, cook for another 10 minutes. Bon Appetit!

Even novice chefs can cook goulash according to this recipe.

Ingredients:

• Beef - 600 kg
• Onions - 250 g
• Potatoes - 600 kg
• Flour - 200 g
• Egg - 2 pieces
• Sweet pepper - 4 pieces
• Vegetable oil - 35 ml
• Paprika - 3 tbsp. l
• Salt to taste

Preparation:

Fry finely chopped onion until transparent. Cut the meat into small cubes and send it to the onion. Sprinkle with paprika, fill with water and simmer for 20 minutes. Drive an egg into the flour, add a pinch of salt and knead the dough for dumplings. Put diced potatoes in the meat. When the potatoes are soft, add the tomato paste and the bell peppers, cut into rings, boil for 5 minutes. Put the dough into the goulash with two spoons. Boil for 5-7 minutes and the goulash with dumplings is ready.

An ideal and unique recipe for Hungarian goulash.

Ingredients:

• Beef - 800 g
• Onions - 250 g
• Celery - 300 g
• Potatoes - 800 g
• Tomato paste - 3 tbsp l
• Garlic - 3 cloves
• Cumin - 1 tbsp. l
• Vegetable oil - 4-5 tbsp. l
• Marjoram - 2 tbsp. l
• Paprika - 3 tbsp. l
• Fresh horseradish
• Salt to taste

Preparation:

Fry finely chopped onions. Cut the meat into small cubes and send it to the onion. Sprinkle with paprika, fill with water so that the water covers the meat, and simmer for 50 minutes. Boil the potatoes in a separate saucepan. When the meat is stewed, add tomato paste and boiled potatoes. Put the finished goulash on plates and sprinkle with fresh horseradish. Bon Appetit!

Simple yet highly nutritious and delicious goulash.