Hungarian Goulash Soup (Gulyasleves)

There are many versions of goulash soup, not just in Hungary itself where goulash is originally from, but also in neighboring countries. Some goulash is more to soup like rather than stew like.

This can be prepared in regular pot over stove, but for camping/outside gathering/cooking outside, the Hungarians use bogracs (cauldron).

300 gram beef, cubed (you can use pork, veal, or even lamb, or a mix)

500 gram potatoes, cubed

150 gram mixed vegetables such as carrot, celery, onion, garlic, fresh parsley, chopped/cubed/sliced/cut

salt, sweet paprika powder, as needed

a dash chili/cayenne powder

1-2 tsp cumin

3 bay leaves

2 tbsp oil (the Hungarians sometime use about 30 gram animal fat)

Heat oil in your cauldron, saute your onion until translucent.

Add in cubed beef, stir to coat, and somewhat brown it.

Add in cumin and bay leaves and enough water to cover. Cook until boiling.

Add in sweet paprika and a dash of chili powder. To avoid paprika clumping, mix in with water first then pour it into cauldron.

Add in potato and mixed vegetables. Cook until potatoes and beef are tender.

Adjust flavor with salt.

Jo etvagyat!

(Enjoy your meal)