Goulash Soup

Goulash soup is one of the flagships of Hungarian cooking – the balance of the stew base and the generous, spiced broth makes it unforgettable.

1. Cut the beef into 2 cm cubes and chop the onion finely.

2. In a large pot brown the meat all over in the oil, then add the onion and braise them together, stirring, until the onion softens.

3. Take it off the heat, sprinkle over the paprika, stir it in quickly (so it does not turn bitter), then pour in enough water to cover.

4. Start cooking it under a lid over a low heat; meanwhile dice the potatoes, the carrot and the parsley root.

5. When the meat is half tender, add the vegetables, the crushed garlic and the caraway, then salt and pepper it.

6. Pour in plenty of water and keep cooking it at a gentle simmer until the meat and vegetables soften, then finally adjust the final seasoning.

Tip: Do not rush the meat – beef turns truly meltingly tender only when it cooks slowly and patiently over a low heat.