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 Reviews

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