This classic Hungarian Gulyasleves is a robust and comforting soup that warms the soul on chilly days. Built around tender cubes of beef simmered in a deeply flavorful broth, it features the distinctive warmth of sweet paprika and earthy caraway seeds. The dish is rounded out with soft potatoes, tomatoes, and fresh vegetables, creating a perfect balance of textures. Traditionally finished with csipetke, small pinched dumplings added directly to the pot, it offers a satisfying, rustic meal. Ideal for family gatherings or cozy weeknight dinners, this soup requires minimal prep but delivers maximum flavor through slow simmering.
Gulyasleves
Description
This classic Hungarian Gulyasleves is a robust and comforting soup that warms the soul on chilly days. Built around tender cubes of beef simmered in a deeply flavorful broth, it features the distinctive warmth of sweet paprika and earthy caraway seeds. The dish is rounded out with soft potatoes, tomatoes, and fresh vegetables, creating a perfect balance of textures. Traditionally finished with csipetke, small pinched dumplings added directly to the pot, it offers a satisfying, rustic meal. Ideal for family gatherings or cozy weeknight dinners, this soup requires minimal prep but delivers maximum flavor through slow simmering.Ingredients
Directions
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Dice the onion and bell pepper finely.
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Heat the lard in a large heavy-bottomed pot or Dutch oven over medium heat.
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Increase heat to medium-high and add the cubed beef to the pot.
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Brown the beef cubes thoroughly, stirring occasionally, for about 5-7 minutes until sizzling and sealed.
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Reduce heat briefly and stir in the paprika powder, ensuring it coats the meat and vegetables without burning.
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Add the diced tomato, salt, ground pepper, caraway seeds, and bay leaf.
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Pour in 6 cups of hot water, stirring to combine all ingredients.
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Bring the soup to a boil, then reduce heat to low. Cover and simmer gently for 45 minutes.
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Peel and dice the potatoes, then add them to the simmering soup.
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Continue cooking covered until the potatoes and beef are tender, approximately 20-25 minutes.
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Meanwhile, prepare the csipetke dough by mixing one egg, 3 tablespoons flour, 1/4 teaspoon salt, and 1 teaspoon oil into a stiff dough.
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Pinch off small pea-sized pieces of the dough and drop them directly into the simmering soup.
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Cook uncovered for 5-7 minutes until the dumplings float to the surface and are cooked through.
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Remove the bay leaf before serving.
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Ladle into bowls and sprinkle generously with chopped fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1310.5kcal
- % Daily Value *
- Total Fat 119.8g185%
- Saturated Fat 46.2g231%
- Cholesterol 88.5mg30%
- Sodium 2529.1mg106%
- Total Carbohydrate 28.3g10%
- Dietary Fiber 9.1g37%
- Sugars 2.4g
- Protein 33.0g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Csipetke Dough Tip: If the dough is too sticky, add a little more flour. If it's too dry, add a few drops of water. The dough should be firm enough to hold its shape when pinched.
Paprika Selection: Use high-quality Hungarian sweet paprika for the best flavor. Avoid adding paprika to boiling liquid as it can become bitter; add it to the fat and meat just before adding the liquid.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often improve after resting overnight. Reheat gently on the stove.
Variations: Some regions add sour cream to the bowl just before serving for extra richness. You can also add carrots or zucchini for additional vegetables.
