Hungarian
Gulyásleves
A traditional Hungarian beef soup with sweet paprika, caraway, root vegetables, potatoes, and hand-pinched csipetke noodles. It should be brothy, deep red, and fragrant rather than thick like a stew.
Watch it madeNosalty · 2:06
Ingredients
- Beef shank or chuck, cut into 2 cm cubes300g
- Pork lard1 tbsp
- Yellow onion, finely chopped1 medium
- Hungarian sweet paprika1 tbsp
- Caraway seeds, lightly crushed1/2 tsp
- Garlic, minced1 clove
- Small tomato, peeled and chopped1
- Hungarian wax pepper, sliced1/2
- Water900ml
- Carrot, peeled and sliced1 medium
- Parsley root, peeled and sliced1 small
- Celeriac, diced50g
- Waxy potatoes, peeled and diced200g
- Salt1 tsp, plus more to taste
- Freshly ground black pepper1/4 tsp
- All-purpose flour, for csipetke60g
- Egg, for csipetke1 small
- Fine salt, for csipetke1 pinch
- Fresh parsley, chopped1 tbsp
Method
- Heat the lard in a heavy pot over medium heat and cook the onion slowly until soft and golden, about 8 minutes.
- Take the pot off the heat, stir in the Hungarian sweet paprika, then immediately add the beef and stir well so the paprika does not burn.
- Return the pot to medium heat and cook the beef, stirring, until it releases some juices and begins to brown at the edges.
- Add the crushed caraway, garlic, tomato, wax pepper, salt, and black pepper, then cook for 5 minutes until the vegetables soften.
- Pour in enough water to cover the meat by a few centimeters, bring to a gentle simmer, cover partly, and cook for about 1 hour, adding a little water if needed.
- While the soup simmers, make the csipetke by mixing the flour, egg, and pinch of salt into a firm dough, then pinch off tiny irregular pieces and spread them on a floured board.
- Add the carrot, parsley root, celeriac, potatoes, and the remaining water to the pot, then simmer until the beef and vegetables are tender, about 35 to 45 minutes.
- Taste and adjust the salt, then add the csipetke and simmer for 5 to 7 minutes, until the pinched noodles float and are cooked through.
- Rest the soup off the heat for 5 minutes, then serve hot with chopped parsley scattered over the top.
Common questions
Can I substitute another cut of beef for the shank or chuck in Gulyásleves?
Yes. Short ribs, beef neck, or brisket work well because they become tender with slow simmering. Avoid lean steak cuts; they turn dry and stringy before the soup develops its full flavor.
When should I add the vegetables and how long do they need to cook?
Add the carrots, parsley root, celeriac, and potatoes after the beef has simmered about 1 hour and is starting to soften. Simmer until the vegetables are tender, usually 20–30 minutes, depending on cut size.
What are the most common mistakes when making this soup?
Burning the paprika is the biggest mistake; always remove the pot from the heat before adding it. Also avoid boiling hard, which toughens the beef, and don’t under-salt, since the broth should taste well-seasoned.
How should I store leftover Gulyásleves?
Cool it quickly, then refrigerate in a sealed container for up to 3–4 days. It also freezes well for about 2–3 months. For best texture, freeze without the potatoes if possible, then add fresh when reheating.
What should I serve with Gulyásleves?
Serve it hot with csipetke, rustic bread, or both. A spoonful of sour cream is optional but not traditional in every version. It’s filling enough to be a main dish, especially with extra bread for the broth.