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goulash soup

Hungarian Goulash Soup with Homemade Dumplings

BY Luisa Farelo-Hayes

Even if you're not Hungarian you'll love this recipe for Hungarian Goulash Soup with Homemade Dumplings.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 1:45 hours
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olive oil
2 onions, finely chopped
4 cloves of garlic, crushed
2 sprigs thyme
1 bay leaf
1 dried chilli
2 carrots, peeled and roughly chopped
2 celery stalks, washed and roughly chopped
1 tsp (5 ml) smoked paprika
400 g beef cubes
1 small tin (70 g) tomato paste
5 cups (1.25 litres) good quality beef stock
salt and freshly ground pepper
sour cream to serve (optional)

For The Dumplings
120 g self-raising flour
1 tsp (5 ml) baking powder
50 g butter
salt and pepper
60 g cheddar cheese, grated
small hand full of chives, roughly chopped
½ cup (125 ml) plain yoghurt

Heat a little olive oil in a heavy-based pot and sauté onions, garlic, thyme, bay leaf, chili, carrots and celery for a couple of minutes, or until vegetables have softened slightly.

Add the smoked paprika and continue to sauté for a further 2 minutes or until fragrant.

Add the beef cubes and brown well.

Stir in the tomato paste and once everything is well coated, add the beef stock. Cover with lid and simmer slowly for about 1 ½  – 2 hours, or until the beef is tender.

To make the dumplings, place flour, baking powder and salt into a bowl – using your fingers, rub in the butter, until mixture resembles breadcrumbs.

Add cheese, chives and yoghurt and mix to combine.

20 minutes before the soup is ready, drop spoonfuls of dumpling mix into the soup, the cover with a lid. Allow to steam for about 20 minutes or until cooked through.

Serve immediately with a dollop of sour cream.

Tip: You can make this soup go further by adding cubed potatoes and peas, 20 minutes toward the end of cooking.