Hungarian Goulash Soup - Bográcsgulyás

Bográcsgulyás is Hungarian goulash traditionally cooked in a bogrács, a cauldron suspended over an open fire so, Bográcsgulyás means “cauldron goulash”. This version uses a heavy-based saucepan and produces a hearty soup with tender beef, potatoes and a paprika-rich broth.

Serves 6

Ingredients

• 800g beef shin or chuck, cut into 2cm cubes
• 2 tbsp lard or sunflower oil
• 2 onions, finely chopped
• 3 garlic cloves, chopped
• 1 tsp caraway seeds, lightly crushed
• 2 tbsp sweet Hungarian paprika, unsmoked
• 1 green pepper, deseeded and diced
• 1 tomato, chopped
• 1½ litres hot water, plus extra if needed
• 2 carrots, sliced
• 100g celeriac, diced
• 500g potatoes, peeled and cubed
• Salt and black pepper

Method

1. Heat the fat in a large saucepan. Gently cook the onions for 10–15 minutes until soft. Add the garlic and caraway; cook for 1 minute.
   
2. Remove from the heat. Stir in the paprika, followed immediately by a splash of water.
   
3. Add the beef, pepper, tomato and seasoning. Return to the heat, stir well and add enough water to just cover.
   
4. Partially cover and simmer gently for 1½–2 hours, until the beef is almost tender. Stir occasionally, topping up with water as needed.
   
5. Add the carrots, celeriac, potatoes and remaining water. Simmer for 25–30 minutes until everything is tender.
   
6. Adjust the seasoning and add water if needed for a hearty soup consistency. Serve with crusty bread.

Chef’s tip: Keep the paprika off direct heat when adding it, as it burns easily and becomes bitter.