Red wine goulash soup with chilli and nokedli

Ingredients

• 300 gbeef shin and/or topside
• 1 slicesmoked bacon
• 2 tbsp (30 ml)oil
• 1onion
• 2 clovesgarlic
• 4chillies
• 2 tbsp (30 ml)goulash paste (gulyáskrém)
• 1 tbsp (15 ml)Erős Pista chilli paste
• 2carrots
• 1white parsley root
• 1celeriac
• 1 bunchcelery leaves
• 2pointed green chillies
• 2tomatoes
• 2 largechestnut mushrooms
• 2potatoes
• 1 bunchparsley
• 1egg
• 200 gplain flour
• to tastesalt
• 1 litrewater
• to tasteground black pepper
• to tasteground caraway seeds
• 1 tsp (5 ml)hot paprika
• 200 mlred wine

Instructions

1. 1

   Brown the bacon

   Heat a little oil in a pot and fry the bacon. Add the finely chopped onion and cook until golden.

2. 2

   Add the aromatics

   Stir in the chopped garlic and sliced chillies. Season with salt, ground black pepper and caraway.

3. 3

   Cook the beef

   Add the diced beef and sprinkle over the hot paprika, then pour in the red wine. Continue cooking the meat in the wine.

4. 4

   Simmer the soup

   Pour in the water and add the chopped vegetables, goulash paste and Erős Pista. Bring to the boil, then turn the heat down and simmer.

5. 5

   Mix the nokedli

   Meanwhile, combine the flour with the egg, salt and a little water. Knead into a smooth, soft dough.

6. 6

   Cook the dumplings

   When the meat is nearly cooked, drop the nokedli dough into the soup in small pieces and cook until the soup is ready.

7. 7

   Finish and serve

   Garnish with chilli when serving.

What is Hungarian goulash soup?

Goulash soup is a Hungarian beef soup seasoned with paprika and cooked with vegetables; it is distinct from the thicker stew often called goulash elsewhere. This version adds red wine and chilli, then finishes with nokedli, small Hungarian dumplings.

The long, gentle simmer gives the beef time to become tender and lets the flavours mingle. The dumplings make the soup especially filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 991 calories, 43g protein, 159g carbs, 32g fat.

The potatoes, flour and vegetables supply much of the carbohydrate, while the beef contributes protein and the bacon, oil and egg account for much of the fat. Balance the bowl with a side of fresh salad or other non-starchy vegetables.

Building the flavour

Bacon and onion: frying these first creates a savoury base for the soup. Cook the onion until golden before adding the other aromatics.

Paprika and wine: the beef is coated with hot paprika before the red wine goes in. The recipe then uses water, goulash paste and Erős Pista to form the soup base.

The vegetables and chilli

Vegetables: the carrots, parsley root, celeriac, celery leaves, green peppers, tomatoes, mushrooms and potatoes bring a mixture of flavours and textures. Chop them before adding so they can cook alongside the beef.

Heat: this recipe uses several kinds of chilli as well as two spicy seasonings. Their strength can vary, so taste the broth as it simmers before adding any extra chilli at the table.

Getting the nokedli right

Soft dough: combine the flour, egg, salt and a little water until the mixture is smooth and soft. The recipe does not specify an exact amount of dough water, so add it gradually.

In the soup: add the nokedli only when the beef is nearly cooked, as directed. Drop it in small pieces and let it cook through in the broth.

Timing and doneness

The listed total time is 120 minutes, with most of the cooking devoted to simmering the beef and vegetables. Keep the soup at a gentle simmer after bringing it to the boil.

Check the beef before adding the dumplings: it should be nearly cooked, and the nokedli should be cooked through before serving. The recipe does not give a separate simmering time, so use these cues rather than a fixed number of minutes.

Serving the soup

Serve it hot, with the beef, vegetables and nokedli distributed between bowls. Chilli is the stated garnish; parsley can also be offered at the table if you have some left from the bunch.

Because the soup includes potatoes and dumplings, it can stand on its own as a filling meal. A simple green salad or a slice of bread can accompany it, though neither is required by the recipe.

Recipe notes & tips

• Chop the vegetables before starting the simmer so they are ready to add together.
• Add the water for the nokedli gradually to keep the dough soft rather than runny.
• Keep the soup at a gentle simmer after it comes to the boil.
• Use the beef's tenderness to judge when it is nearly ready for the nokedli.
• Taste the broth before serving, as the chillies and spicy pastes can vary in heat.

Variations

• Milder soup: use fewer chillies and less Erős Pista.
• More heat: serve extra sliced chilli alongside the bowls.
• Wine-free broth: replace the red wine with an equal amount of water.
• Different beef cut: use shin or topside, as listed, and simmer until nearly tender.
• Herb finish: serve with extra chopped parsley if available.

Common mistakes to avoid

• Adding the dumplings too early: wait until the beef is nearly cooked so they do not spend the whole simmer in the soup.
• Boiling hard: lower the heat after bringing the soup to the boil to keep it at a gentle simmer.
• Adding all the dough water at once: pour it in gradually because the recipe gives no fixed amount.
• Over-seasoning at the start: taste before serving, since the chillies and pastes contribute considerable heat.
• Cutting the beef into large uneven pieces: dice it evenly so it cooks more consistently.

How to store

Cool leftovers promptly and store them covered in the fridge for up to 3 days. Reheat gently in a pan until piping hot, stirring carefully so the nokedli and vegetables stay intact.

Frequently asked questions