Traditional Gulyás Soup – Grandma Used to Make It This Way

Say hi to the rich flavors of a time-honored dish with our Traditional Gulyás Soup. This hearty and aromatic soup, lovingly prepared following age-old recipes, carries the essence of Hungarian culinary heritage. The tender chunks of meat, the delicate balance of spices, and the comforting aroma evoke memories of Grandma’s kitchen. Each spoonful is a journey back to a simpler time, reminding us of the cherished traditions that connect us with the past. Experience the warmth and tradition as you savor this classic Gulyás soup, a true homage to the way Grandma used to make it.

gulyas in bogracs


– 500g beef shin or thigh
– 2 heads of onions
– 3 tablespoons of lard
– 2 tablespoons of sweet Hungarian paprika
– Salt
– 2 teaspoons of ground cumin
– 0.5 liters of red wine
– 2 cloves of garlic
– 2 tomatoes
– 2 green peppers
– 500g potatoes
– 1 bunch of soup vegetables



We clean the meat and cut it into small cubes. Peel and finely chop the onions, then sauté them on low heat in the heated lard until they become translucent.

Add the meat and sauté it on low heat, stirring, until it turns white. Remove from the heat, mix in the paprika, a bit of salt, and the cumin seeds, then pour in the red wine and at least the same amount of water. Add the 2 peeled cloves of garlic, halved tomatoes, deseeded peppers, and let it simmer, cooking the meat until it’s almost tender.

When the soup is nearly done (about 1.5 hours), add the peeled and finely diced carrots, both yellow and white, as well as the celery greens. Cook for another 10 minutes. Also, add the diced potatoes and cook for an additional 10 minutes.

Serve the Gulyás soup with finely chopped parsley greens and fresh bread.

Served gulyas soup





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