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Goulash soup with smoked sausage, potatoes and fresh parsley
Traditional Hungarian Soup with Smoked Sausage and Vegetables

Hearty Hungarian Goulash Soup with Smoked Sausage

Author: Flavelo
Recipes Soups
Goulash soup is the soul of Hungarian cuisine. This version enriches the classic shepherd's dish with smoked sausage, adding a spicy, smoky depth to the beef. The secret is the 'stew base': lots of onions, quality paprika, and patient sautéing that creates a thick, rich broth without any flour thickeners.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 6 servings
🔥 Calories 450 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot or Dutch Oven
  • Wooden Spoon
  • Sharp knife

Instructions

1 ✓

Melt lard and sauté onions on low heat until translucent and soft. Add garlic and caraway seeds at the end.

Tip: Thoroughly softening the onions provides the soup's body.
2 ✓

Remove pot from heat, stir in paprika. Add beef, return to heat, and sear until meat whitens, stirring constantly.

Tip: Paprika dissolves in fat (releasing color). Removing from heat prevents burning.
3 ✓

Add just enough water to cover. Salt, pepper, add bay leaves. Cover and simmer (braise) the meat in its juices for 60-70 minutes until semi-tender.

Tip: This 'stew base' phase concentrates flavors before making it a soup.
4 ✓

Add carrots and parsnips, pour in remaining water. Cook for 15 minutes.

Tip: Root veggies need time, but less than meat.
5 ✓

Add potatoes and sausage slices. Cook for another 15-20 minutes until everything is tender.

Tip: Sausage flavor permeates the soup at the end without losing its own taste.
6 ✓

Let sit for 10 minutes before serving. Garnish with parsley.

Tip: Like all stews, Goulash flavors meld and improve over time.

Recipe FAQ

Which beef cut?
Shank, Chuck, or Shoulder. Rich in collagen, these tough cuts make the most flavorful soup.
When to add paprika?
After sautéing onions and removing the pot from heat. It dissolves in hot fat but burns and turns bitter on high heat.

Ingredients

  • 1 lb Beef Shank or Chuck (cut into 3/4 inch cubes)
  • 7 oz Smoked Sausage (e.g., Kielbasa, sliced)
  • 2 medium Onions (finely chopped)
  • 2 cloves Garlic (crushed)
  • 2 medium Carrots (sliced)
  • 1 medium Parsnip (sliced)
  • 2/3 lb Potatoes (peeled, cubed)
  • 2 tbsp Hungarian Sweet Paprika
  • 1 tsp Whole Caraway Seeds
  • 2 whole Bay Leaves
  • 1 tsp Salt
  • 1/2 tsp Ground Pepper
  • 2 tbsp Lard or Vegetable Oil
  • 2 quarts Water
  • 1 bunch Fresh Parsley (for serving)