QiMeal
Zupa Gulaszowa
Zupa Gulaszowa · ready in 2 h 34 min · 8 servings · 489 kcal per serving · medium · 17 ingredients
A thick Polish goulash soup built on pork, beef, potatoes, and sweet paprika, rich enough for supper and even better after a night of resting.
- Prep
- 23 min
- Cook
- 2 h 11 min
- Total
- 2 h 34 min
- Serves
- 8
- kcal
- 489
- Difficulty
- medium
Ingredients · 8 servings
- 600 gPork shoulder, cut into 3 cm cubes
- 500 gBeef shoulder, cut into 3 cm cubes
- 700 gPotato, diced
- 250 gOnion, diced
- 200 gRed bell pepper, diced
- 200 gCarrot, diced
- 150 gParsley root, diced
- 15 gGarlic, minced
- 400 gCanned tomato, crushed
- 60 gTomato paste
- 21 gSweet paprika
- 2 gHot paprika
- 2Bay leaf
- 50 gLard
- 15 gSalt
- 3 gBlack pepper, ground
- 2000 mlWater
Equipment
stovetop, heavy pot, cutting board, knife, mixing bowl, wooden spoon, ladle, serving bowl, lid
Instructions
- Mise En Place
Gather measured ingredients; set out a heavy pot, cutting board, knife, bowls, wooden spoon, ladle, and deep serving bowls. · 5 min
What to look for: All ingredients and tools are within reach before cooking starts.
- Cut Meat Vegetables
Cut pork and beef shoulder into 3 cm cubes; dice potato, onion, carrot, parsley root, and red bell pepper, then mince garlic. · 18 min
What to look for: Meat cubes are even, and vegetables are kept in separate piles.
- Brown Pork
Heat lard in the heavy pot over medium-high heat; brown pork in batches until deeply colored, then move it to a bowl. · 10 min
When it is done: Pork is only browned here and will finish cooking during the long simmer.
- Brown Beef
Brown beef shoulder in the same fat in batches, letting each side color well before turning, then transfer it to the pork. · 10 min
When it is done: Beef is seared on the outside and will become tender in the soup.
- Sauté Onion Spices
Add onion to the fat and fry until golden; stir in garlic, sweet paprika, and hot paprika for 30 seconds without scorching. · 6 min
What to look for: Onion is golden and paprika smells warm, not bitter or burnt.
- Build Soup Base
Return browned meat to the pot; add tomato paste and stir until rust-red, then add canned tomato, water, bay leaf, salt, and pepper. · 5 min
What to look for: The liquid turns brick-red and the browned bits loosen from the pot.
- Simmer Meat
Bring soup to a gentle boil, lower to a steady simmer, cover partly, and cook 60 minutes until the meat begins to soften. · 1 h
When it is done: Meat should resist slightly but no longer feel raw or springy.
- Add Root Vegetables
Add potato, carrot, parsley root, and red bell pepper; stir from the bottom so the thick paprika base stays evenly mixed. · 5 min
What to look for: Vegetables are submerged and coated with the red broth.
- Cook Until Tender
Simmer uncovered 30 minutes, stirring occasionally, until potato edges soften and the soup thickens into a stew-like broth. · 30 min
When it is done: Pork and beef are safe when tender and at least 63°C / 145°F internally.
- Adjust Seasoning
Taste and adjust with salt and black pepper; thin with a little measured water if you prefer a more soup-like bowl. · 3 min
What to look for: Flavor is balanced, paprika-forward, and the broth coats the spoon lightly.
- Serve Hot
Serve hot in deep bowls, ladling meat, potato, and vegetables evenly; rest leftovers overnight for a richer next-day soup. · 2 min
What to look for: Each bowl has plenty of meat, potato, vegetables, and red paprika broth.
Nutrition (per serving)
| kcal | 489 |
|---|---|
| Protein | 30 g |
| Carbohydrates | 32 g |
| of which sugars | 8 g |
| Fat | 27 g |
| of which saturated | 10 g |
| Fibre | 7 g |
| Sodium | 869 mg |
Nutri-ScoreB
Allergens
None of the 14 major allergens, per our data.
Ingredient substitutions
Pork shoulder
- Beef shoulder: Keeps the stew-like texture but makes the soup beefier and less sweet.
Beef shoulder
- Pork shoulder: Makes the soup softer and slightly richer while staying within the Polish mixed-meat style.
Potato
- Carrot: Use only if needed; the soup will be sweeter and less thick without potato starch.
Onion
- Garlic: Use sparingly; garlic cannot fully replace onion sweetness.
Red bell pepper
- Carrot: Adds sweetness but lacks the pepper aroma of the original soup.
Carrot
- Parsley root: Gives a more earthy, less sweet root-vegetable flavor.
