Goulash Soup

Name: Goulash Soup (Gulášová polévka/Gulášová polievka)
Cuisine: Czech
Ingredients: 1 onion, peeled and finely chopped; 45 ml/3 tbsp oil; 400 g/14 oz stewing beef, cut into 2cm/¾in cubes; 1 tbsp ground red paprika; 1.5 litres/2½ pints/6¼ cups boiling water; 2 beef stock (bouillon) cubes; 3 potatoes, peeled and diced; 50 g/2 oz/½ cup plain (all-purpose) flour; 10 ml/2 tsp dried marjoram; 5 ml/1 tsp ground black pepper; 30 ml/2 tbsp tomato purée (paste); 30 ml/2 tbsp tomato purée (paste); 5 garlic cloves, peeled and crushed; salt; fresh chopped parsley, to garnish; rye bread, rohlíky, or rožky, to serve; rye bread, rohlíky, or rožky, to serve; rye bread, rohlíky, or rožky, to serve

Gulášová polévka/Gulášová polievka

Preparation info

Serves
3-4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

This classic soup has many variations, found across both countries. Many of these might use a frankfurter sausage instead of beef, with the base of the soup being potatoes, a low-cost ingredient. This recipe, though, uses beef cooked until it is meltingly tender.

Ingredients

1 onion, peeled and finely chopped
45 ml/3 tbsp oil

Europe
Czech Republic
Slovakia
Lunch
Soup
Eastern Europe

Method

Using a large pan, gently fry the onion in the oil for 5-10 minutes or until golden. Add the beef cubes and season with 5ml/1 tsp salt.
Add the paprika and fry for 1 minute, taking care not to burn the paprika, which would make it bitter.