Real Hungarian Gulyas Soup (not a stew!)

This is a very traditional Hungarian recipe that is a staple of the Hungarian diet where I am from. I am the mother of a 24-year-old daughter with CF, who really likes this filling soup. We live in Los Angeles, California with my husband who is originally from England.

by Katalin R.

Nutrition information

Servings: 8

Amount per serving

  • 427
  • 202mg
  • 26g
  • 52mg


  • 1 onion
  • 2 lb beef
  • 3 potatoes
  • 3 carrots
  • 2 parsnips
  • 1 celery root
  • 1 c spaetzel or cooked egg noodles
  • 3 Tbsp Hungarian paprika
  • 1 tsp caraway seed
  • 3 bay leaves
  • 3 Tbsp sunflower oil
  • 1 lb soup bone
  • salt
  • Add All Ingredients


Step 1
Chop one large onion and sweat in hot pan for 5 minutes in sunflower oil.

Step 2
Add cubed beef and soup bone and cook for about 10 minutes in low temperature.

Step 3
Stir in paprika, bay leaves and caraway seed and salt.

Step 4
Add enough water to cover everything and to leave enough room for the vegetables.

Step 5
Cook on low heat for about 2 hours.

Step 6
Add the vegetables and add some more water to get a nice soup.

Step 7
Cook for another 1 hour, then add the spaetzel or noodles (note: it will thicken the soup) and cook until spaetzel or noodles are soft.

Step 8
Serve with fresh crusty bread.