gulyáslevest

Gulyásleves, often anglicized as goulash soup, is a traditional Hungarian soup or stew. While the term "goulash" can refer to various dishes across Central Europe, gulyásleves is specifically the soup version, distinct from the thicker stew known as pörkölt. Its origins are rooted in the nomadic Magyar tribes who used simple ingredients and cooking methods. The name itself derives from "gulyás," meaning herdsman, reflecting its historical association with cattle herders.

The fundamental ingredients of gulyásleves include beef, onions, and paprika, which gives the soup its characteristic red color and flavor. Other common additions vary regionally but often feature vegetables such as potatoes, carrots, and peppers. Tomatoes or tomato paste are also frequently used. The soup is typically seasoned with caraway seeds, garlic, and salt. While beef is the most common meat, variations with pork or even lamb can be found.

Gulyásleves is prepared by sautéing onions and then browning the meat. Paprika is added carefully, often off the heat to prevent burning, followed by water or broth. The soup is then simmered until the meat is tender. The vegetables are usually added later in the cooking process. It is traditionally served hot, often as a main course, and can be accompanied by fresh bread. Its widespread popularity has led to numerous regional and family variations, making it a staple of Hungarian cuisine and a beloved dish internationally.