Goulash soup (Gulyásleves) is one of the most iconic dishes in Hungarian cuisine, with a history that spans several centuries. Originating from the pastoral life of the Hungarian plains (Puszta), goulash was traditionally cooked by shepherds in a single pot — the cauldron — using simple yet flavorful ingredients.
This recipe has stood the test of time, evolving from a rustic shepherd’s meal to a celebrated dish served in restaurants across Budapest and Vienna as early as the 19th century. Today, goulash soup is a staple on Hungarian tables during festive occasions like Christmas, Easter, and Saint Stephen’s Day.
Read on to discover how you can prepare an authentic Hungarian cauldron goulash at home by following this classic recipe that brings the heart of Hungary right into your kitchen.
Ingredients (Serves 4–6)
400g beef or pork leg, cut into 2 cm cubes
1–2 onions, finely chopped
1 tablespoon oil
1 tablespoon sweet paprika (or hot, to taste)
1 garlic clove, crushed
1 teaspoon cumin seeds
Salt and black pepper, to taste
1–3 bay leaves
1–2 carrots, diced
1 green bell pepper, diced
2 tomatoes, diced
Fresh celery leaves
Fresh parsley, finely chopped
1 parsnip, diced
2 potatoes, diced
Preparation Method
1. Sauté the Onion and Brown the Meat
In a large pot or traditional cauldron, sauté the chopped onions in oil until translucent. Add the meat and brown it until it forms a light crust.
2. Add Spices and Simmer
Stir in the paprika and mix well. Pour in a little water to deglaze the pot, then add salt, garlic, cumin seeds, black pepper, bay leaves, and the diced tomatoes. Let everything simmer gently for about 30 minutes.
3. Incorporate the Vegetables
Add enough water to fully cover the meat. Then add the carrots, parsnip, bell pepper, celery leaves, and parsley. Bring to a boil and continue to simmer for another 10 minutes.
4. Finish with Potatoes
Add the diced potatoes and top up with water if needed. Simmer gently until the potatoes are fully cooked and tender.
Serving Suggestion
Serve the goulash soup hot, accompanied by fresh or dried chili peppers and rustic homemade bread or flatbread.
For an authentic experience, try cooking this recipe outdoors over a wood fire, using a classic cast iron Hungarian cauldron to enjoy the full charm of traditional pastoral cooking.
Fun Facts About Goulash Soup:
The word “gulyás” comes from the Hungarian term for “herdsman.”
Originally, goulash was made exclusively with meat from the native Hungarian grey cattle.
Until the 19th century, it was considered an urban delicacy, especially in cities like Budapest.
Today, goulash is regarded as a national culinary symbol of Hungary.
Enjoy this truly authentic soup, rich in history, flavor, and Hungarian tradition!
