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Hungarian Bean Goulash Soup
Traditional Hungarian comfort food at its best
500 grams pork shoulder, cubed
1 large onion, peeled, chopped
1 clove of garlic peeled, minced
1 tablespoon red paprika
1 tablespoon smoked red paprika
1 teaspoon salt
2 cans of kidney beans, rinsed
2 large carrot, peeled, sliced
1 large parsnip, peeled, sliced
1 slice of celery root peeled
1 green pepper, sliced
2 tablespoon olive oil
1 large tomato, chopped
2 springs of cillantro, chopped
3 drops of liquid smoke


Wash and cut meat into cubes, put aside. Add the oil in a large stock pot, add onion, garlic, tomato, peppers and satue for 5 minutes. Add red paprika, stir and 1 cup of water. Now, add meat and salt, and enough water to cover meat. Cook for 15 minutes, add carrots, parsnips, and celery root. Add 4 cups of water. Cook for 30 minutes. Check meat, if tender add 1 more cup of water and the rinsed beans. Cook for another 10 minutes. Serve with crusty bread or biscuits. Sprinke cillantro on top.
Preparation Time: 1 hour Serves: 4
Recipe Origin: Canada
Submitted by:
Helen M Radics
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