Slovak Goulash Soup (Gulášová Polievka)
This was one of my favorite soups from when I visited Slovakia! It's a hearty beef and potato stew cooked with paprika, garlic and tomato paste. Great in the winter and awesome with rye bread or bread rolls.
Background: Goulash originates in Hungary but is eaten in Slovakia and Czech too. I deciphered and adapted this recipe from a traditional Slovakian cook I got while in Slovakia.
Bratislava
Serves 4
- Onion, diced (1)
- Lean beef, cut into 2cm cubes (400 g | 1 pound)
- Paprika powder (1 Tablespoon)
- Beef stock, homemade or instant (1.5 liters | 6 US cups)
- Potatoes, peeled and cut into bite-size chunks (3-4 medium)
- Flour (3 Tablespoons)
- Marjoram (2 teaspoons)
- Ground pepper (1 teaspoon)
- Tomato paste (2 Tablespoons)
- Garlic, minced (3-5 cloves)
- Fresh parsley, chopped (to garnish)
Preparations
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Step 1
In a large saucepan or pot, heat 1-2 Tablespoons oil and lightly fry the onion for about 10 minutes until golden. Add chopped meat and a sprinkle of salt.
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Step 2
Add paprika and fry for 1 minute, but be careful not to have the heat too high or the paprika can burn and get bitter.
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Step 3
Pour in 1.5 liters (6 cups) of hot broth. Cook over medium heat for 45-60 minutes until the meat is tender.
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Step 4
Meanwhile prepare the potatoes. In another pan, boil cubed potatoes until soft, about 10-15 minutes. Drain and set aside.
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Step 5
In a small bowl, mix the flour with 4-5 tablespoons cold water (mix very well or you'll get little clumps!). Add this to the soup when the meat has finished cooking.
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Step 6
After you add the flour mixture, add the cooked potatoes, marjoram, pepper, tomato paste and garlic.
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Step 7
Adjust taste and cook for another 5 minutes.
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Step 8
Serve into bowls. Garnish with chopped parsley and serve with rye bread or bread rolls.
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Step 9
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.
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