Hungarian Bean Goulash Soup



Hello Everyone!



Today I will share with you one of my favorites, Hungarian Bean Goulash Soup.  This is another peasant dish, which is considered a one-pot-dish. 


I can never actually make enough of it, even though this dish is best when warmed up several times.  It’s like wine 🙂 gets better with age.  But I never have any leftovers.




2 tbsp. grapeseed oil

1 large onion, peeled, chopped
1 large green bell pepper, cored, chopped
1 jalapeño, sliced (leave out if don’t like spicy)

1 large carrot, peeled, chopped

3 cloves of garlic, peeled, chopped

2 medium tomatoes (or 1 large), chopped

1 large slice of celery root, peeled, sliced
1 large parsnip, peeled, chopped
1/4 cup of freshly chopped, cilantro (+1 tbsp. for serving)

1 tbsp. red paprika powder
1 tsp smoked paprika powder

500 grams of beef, cubed
1 tsp salt

1 tsp goulash paste (leave out if you can’t find any)
2 cans of rinsed kidney or white beans (I like kidney beans)


Place oil, carrot, parsnip, celery root, garlic, onion, 1/4 cup of cilantro, green pepper and jalapeño into a large stockpot and sauté for 5 minutes while stirring from time to time.


Add goulash paste (seen on the left) red and smoked paprika, stir and add a cup of water.  Cook for 10-15 minutes.  Add beef, salt and cook for another 10-15 minutes.


Add 4 cups of water and cook for an hour.  Check tenderness of meat.  If meat is fork-tender; add rinsed beans and 2 cups of water.  Cook for 10 minutes.


Serve with crusty bread and by sparkling freshly chopped cilantro in each serving of Hungarian Bean Goulash Soup.






Just a note 😉 before I get any messages about the fact that Hungarians don’t usually use cilantro or jalapeño peppers.  I, because it’s my kitchen 🙂 substituted parsley with cilantro and chili pepper with jalapeno pepper.




Whenever you use canned products such as beans, peas, carrots, corn etc. always pour them into a colander and rinse well to remove access salt and preservatives.






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