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Hearty Hungarian Goulash Soup inspired by The Student Prince & The Fort Restaurant
Inspired by The Student Prince & The Fort Restaurant
Try the Original

Hearty Hungarian Goulash Soup

Appetizer
This robust soup features tender chunks of beef and vegetables in a rich, paprika-spiced tomato broth. Unlike thicker goulash stews, this soup version has a more broth-forward consistency while still delivering deep flavor. The specialty Hungarian paprika provides the signature color and taste, while caraway seeds add distinctive aromatic notes. Perfect as a starter or a main course when paired with crusty bread.
Prep Time 30 mins
Cook Time 90 mins
Total Time 120 mins
Servings 6

Ingredients

  • 1 1/2 lbs Beef chuck (Cut into 1/2-inch cubes)
  • 1 1/2 tsp Kosher salt (Divided)
  • 1 tsp Black pepper (Freshly ground, divided)
  • 2 tbsp Vegetable oil
  • 2 medium Yellow onions (Diced)
  • 1 large Red bell pepper (Diced)
  • 1 large Green bell pepper (Diced)
  • 2 medium Carrots (Diced)
  • 4 cloves Garlic (Minced)
  • 3 tbsp Hungarian sweet paprika (High-quality preferred)
  • 1/2 tsp Hungarian hot paprika (Or cayenne pepper, adjust to taste)
  • 1 tsp Caraway seeds (Lightly crushed)
  • 2 tbsp Tomato paste
  • 6 cups Beef broth (Low sodium preferred)
  • 1 can (14.5 oz) Diced tomatoes (With juice)
  • 2 whole Bay leaves
  • 3/4 lb Yukon gold potatoes (Cut into 1/2-inch cubes)
  • 1/4 cup Fresh parsley (Chopped, for garnish)
  • 1/2 cup Sour cream (For serving)

Tools You'll Need

  • Dutch oven or large heavy pot
  • Sharp knife
  • Cutting board
  • Wooden spoon or heat-resistant spatula
  • Measuring cups and spoons
  • Ladle
  • Spice grinder or mortar and pestle (optional, for crushing caraway seeds)

Chef's Tip

Don't rush the browning of the beef - proper searing creates the foundation for deep flavor in this soup. Also, be sure to add the paprika off the heat to prevent it from burning, which can make it bitter. The soup tastes even better the next day as the flavors continue to develop.

Instructions

  1. Season beef with 1 tsp salt and 1/2 tsp pepper. Heat oil in a large Dutch oven over medium-high heat until shimmering.
  2. Working in batches to avoid overcrowding, brown the beef on all sides, about 3-4 minutes per batch. Transfer browned meat to a plate.
  3. In the same pot, add onions, bell peppers, and carrots. Cook until softened, about 6-8 minutes.
  4. Add garlic and cook until fragrant, about 30 seconds.
  5. Remove pot from heat and stir in both sweet and hot paprika, and crushed caraway seeds. This prevents the paprika from burning.
  6. Return pot to heat and add tomato paste. Cook, stirring constantly, for 2 minutes.
  7. Add beef broth, diced tomatoes with their juice, bay leaves, and browned beef with any accumulated juices. Bring to a boil.
  8. Reduce heat to maintain a gentle simmer, cover partially, and cook for 45 minutes, stirring occasionally.
  9. Add diced potatoes, remaining 1/2 tsp salt, and 1/2 tsp pepper. Continue simmering until beef and potatoes are tender, about 25-30 minutes more.
  10. Remove bay leaves and adjust seasoning to taste.
  11. Serve hot, garnished with chopped parsley and a dollop of sour cream on top.

Plating

Ladle the soup into warm, deep bowls. Add a generous dollop of sour cream to the center of each bowl. Sprinkle with freshly chopped parsley. For a more elegant presentation, swirl the sour cream slightly and add a light sprinkle of paprika. Serve with crusty rye bread or a fresh pretzel roll on the side.

Storage & Reheating

This soup actually improves with time as flavors meld. Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. When reheating, add a splash of beef broth if the soup has thickened too much. Store the sour cream separately and add just before serving.

About This Recipe

This Hungarian Goulash Soup draws inspiration from the traditional Central European dish served at The Student Prince restaurant. The home version balances authenticity with accessibility, focusing on developing the complex flavors from quality Hungarian paprika and proper browning techniques. The result is a hearty, warming soup that showcases the rich culinary traditions of Hungary.

How did it turn out?

We'd love to hear about your experience making this recipe!