With the popularity of Eastern European foods on its way over, we're a step ahead with our Hungarian Goulash Soup. Staying true to the original, ours is brothy rather than the thick stew that has been adapted, and we've gone for the key flavours of ground sweet Hungarian paprika and the key player, caraway, among other flavours. Grown in South East Europe, the wonderfully versatile aromatic caraway seeds bring sharpness and nuttiness to dishes as well as a lovely warm undertone which makes this Goulash the perfect new meal to add to your winter repertoire.P s. Browse the refrigerator aisle a bit for pork sausages with chilli as they’ll add an extra kick to this wonderful, winter warmer.

Cook our delicious Hungarian Goulash Soup in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Hungarian Goulash Soup. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Goulash Spice Blend pot, a Sweet Paprika pot and a Beef Stock pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Hungarian Goulash Soup in just 20 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Goulash Spice Blend
  • Sweet Paprika
  • Beef Stock

Your shopping list for 2 servings:

  • 6 pork sausages
  • 1 onion
  • 1 large carrot
  • 1 Red Pepper
  • 1 green pepper
  • 2Tbsp tomato puree
  • cornflour (optional)
  • Handful of Parsley (optional)
  • Crusty bread (optional)
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Our 20 minute recipe

  1. Fry the sausages 

    Heat a little oil in a large pan over medium-high heat. Fry the sausages for 4-5 mins, or until browned, then remove from the pan. 

  2. Add the Goulash Spice Blend

    Pour away the excess oil in the pan and then add the onion and carrot and fry for 2-3 mins to soften them.

    Add the GOULASH SPICE BLEND and the peppers and stir well.

    Now return the sausages to the pan and add the SWEET PAPRIKA and the tomato puree. Stir quickly and cook for 2-3 more mins. Meanwhile, put the kettle on. 

  3. Stir in the stock

    Add the BEEF STOCK to the pan along with 350ml boiling water.

    Mix 1 tbsp of cornflour with 1 tbsp cold water together in a small bowl and then stir it into the Goulash. Bring it to the boil and then reduce the heat to low and simmer gently for 10 mins. 

  4. Serve

    Serve the goulash soup with parsley sprinkled on top (optional), with some crusty bread alongside. 

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Hungarian Goulash Soup Top Reviews

Claire - 20th September 2020

Added my own twist to this being half Hungarian added more paprika and Hungarian stock, but gave me a good base

Claire - 20th September 2020

Added my own twist to this being half Hungarian added more paprika and Hungarian stock, but gave me a good base

Chantal - 19th September 2020

Delicious, but I would grill the sausages first rather than fry to avoid the soggy skins floating in it.

Chantal - 19th September 2020

Delicious, but I would grill the sausages first rather than fry to avoid the soggy skins floating in it.

Tom - 16th September 2020

So simple and easy to prep, my favorite dish by far!

Rachel - 14th September 2020

Maybe try with chicken

Rachel - 14th September 2020

Maybe try with chicken

Anne - 13th September 2020

A hearty warming soup which would be great on a cold winter’s day. I would possibly make a few additions next time like extra veg and chorizo. Very tasty

Anne - 13th September 2020

A hearty warming soup which would be great on a cold winter’s day. I would possibly make a few additions next time like extra veg and chorizo. Very tasty

Gareth - 12th September 2020

I made several changes, added 8 sausages fried with hot paprika and chilli flakes. Added celery with onions and carrots. Added a tin of chopped tomatoes with the water and stock and cooked on low for about half hour. Carrots where nowhere near ready so had to pick them all out and boil them at the end. Next time I would par boil them before adding. I really enjoyed this with the additions it was enough for 3 people with voracious appetites.

Gareth - 12th September 2020

I made several changes, added 8 sausages fried with hot paprika and chilli flakes. Added celery with onions and carrots. Added a tin of chopped tomatoes with the water and stock and cooked on low for about half hour. Carrots where nowhere near ready so had to pick them all out and boil them at the end. Next time I would par boil them before adding. I really enjoyed this with the additions it was enough for 3 people with voracious appetites.

Nigel - 11th September 2020

I cooked this and it was delicious. I cooked ours in the slow cooker for 10 hrs with diced beef and it was so tasty

Nigel - 11th September 2020

I cooked this and it was delicious. I cooked ours in the slow cooker for 10 hrs with diced beef and it was so tasty

Elisabeth - 10th September 2020

A bit too heavy on the caraway in the goulash spice mix

Ray - 8th September 2020

I’ll probably make the sauce slightly thicker next time but certainly was tasty.

Ray - 8th September 2020

I’ll probably make the sauce slightly thicker next time but certainly was tasty.

James - 8th September 2020

Possibly add in potatoes for extra bulking out, but delicious already

Alison - 7th September 2020

More caraway seed and paprika was needed to make it less bland

Ryan - 6th September 2020

I used pork sausage and chorizo otherwise followed the recipe. Very good

Ryan - 6th September 2020

I used pork sausage and chorizo otherwise followed the recipe. Very good

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