Hungarian goulash spirit soup


  • 2 yellow onions
  • 2 cloves garlic
  • 500 g of beef
  • 20 g of lard
  • 4 teaspoon(s) Hungarian paprika
  • 1 teaspoon(s) of cumin
  • 1.2 l of beef broth
  • 500g potatoes
  • 2 carrots
  • 1 green pepper
  • 2 tomatoes
  • 1/2 red pepper
  • 1 bunch of parsley


  1. Peel the onions and cut them into quarters. Peel and chop the garlic. Cut the meat into pieces. In a saucepan, brown the meat, garlic and onions with the lard until the pieces of meat are colored on all sides, about 5 minutes. Then add the paprika, cumin, salt and pepper with a grinder, and mix well so that all the pieces are coated with spices. Add the broth and cook over low heat for 1 hour 15 minutes.

  2. Peel the potatoes and carrots and cut them into large cubes. Wash and slice the pepper, tomatoes and chilli. Wash and chop the parsley. Add them to the pan and continue cooking for 40 minutes before serving hot.

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