Goulash Soup Pork or Lamb Jhus Vagy Diszno Gulyas
Warm your soul with the hearty, flavor-packed 'Goulash Soup Pork or Lamb' (Jhus Vagy Disznó Gulyás), a traditional Hungarian classic bursting with rustic charm. Tender cubes of pork or lamb are simmered to perfection alongside a medley of root vegetables like carrots, parsnips, and potatoes in a rich, paprika-infused broth. The addition of ground caraway seeds lends a beautifully earthy aroma, while the optional csipetke (Hungarian pinched noodles) adds an authentic, comforting touch. This one-pot wonder brings together the essence of Hungarian cuisine, making it the ultimate choice for a cozy family dinner. Ready in just under two hours, this goulash soup is best served piping hot with freshly baked bread to soak up every drop of its robust, savory goodness. Perfect for a cold evening or when you’re craving traditional European flavors!
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Recipe Information
Ingredients
- 500 g pork or lamb (diced)
- 2 medium onion (finely chopped)
- 2 medium carrots (diced)
- 1 medium parsnip (diced)
- 4 medium potatoes (diced)
- 3 cloves garlic (minced)
- 2 tablespoons paprika (sweet Hungarian)
- 1 teaspoon caraway seeds (ground)
- 2 tablespoons tomato paste
- 1.5 liters beef or chicken stock
- 2 tablespoons lard or vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons flat-leaf parsley (chopped)
- 1 batch csipetke (optional Hungarian pinched noodles)
Instructions
Heat the lard or vegetable oil in a large heavy-bottomed pot over medium heat.
Add the chopped onions and sauté until translucent and lightly golden, about 5-7 minutes.
Stir in the minced garlic, caraway seeds, and sweet Hungarian paprika. Cook for 1 minute, stirring constantly to bloom the spices.
Add the diced pork or lamb and cook until lightly browned on all sides, about 5-8 minutes.
Mix in the tomato paste and stir well to coat the meat.
Pour in the beef or chicken stock, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat to low and simmer covered for 30 minutes.
Add the diced carrots, parsnip, and potatoes to the pot. Season with salt and black pepper. Cover and simmer for another 45 minutes, or until the meat and vegetables are tender.
If using csipetke (Hungarian pinched noodles), prepare and add them to the soup in the last 10 minutes of cooking.
Taste the soup and adjust the seasoning if needed. Stir in the chopped parsley just before serving.
Serve hot with fresh bread for a complete meal.
Nutrition Facts
Calories |
2475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.6 g | 144% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 568 mg | 190% | |
| Sodium | 8207 mg | 357% | |
| Total Carbohydrate | 194.8 g | 71% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 24.1 g | ||
| Protein | 178.7 g | 357% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 373 mg | 29% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 5416 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
