Best 9 Transylvanian Goulash Soup Recipes

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Transylvanian goulash soup is a delightful and hearty dish originating from the Transylvania region of Romania. This flavorful soup is a testament to the region's rich culinary heritage and is enjoyed by people worldwide. Made with a combination of tender beef, aromatic vegetables, and a rich broth, Transylvanian goulash soup is a comforting and delicious meal perfect for chilly evenings or special occasions. The use of traditional spices and herbs, such as paprika, caraway seeds, and marjoram, adds depth and complexity to the soup, creating a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned cook or just starting your culinary journey, this article will guide you through the steps to create an authentic and unforgettable Transylvanian goulash soup.

Check out the recipes below so you can choose the best recipe for yourself!

TRANSYLVANIAN GOULASH



Transylvanian Goulash image

Provided by Sara Dickerman

Categories     dinner, main course

Time 1h45m

Yield Serves 4

Number Of Ingredients 13

1 pound sauerkraut, fresh, canned or packaged (note: a 1-pound jar of sauerkraut weighs far less when drained)
2 tablespoons butter
1 cup finely chopped onion
1/4 teaspoon chopped garlic
Salt
2 tablespoons sweet paprika
3 cups chicken broth
2 1/2 to 3 pounds boneless pork shoulder, trimmed of fat and cut into 1-inch cubes
1 1/2 teaspoons caraway seeds
1/4 cup tomato purée
1/2 cup sour cream
1/2 cup heavy cream
2 tablespoons flour

Steps:

  • Wash the sauerkraut thoroughly under cold running water, then soak it in cold water for 10 to 20 minutes to reduce its sourness. Strain well, pressing out all the water.
  • Melt the butter in a 5-quart casserole and add the onion. Cook over medium heat, stirring occasionally, until lightly colored, 6 to 8 minutes. Add the garlic, season with salt and cook a minute or two longer. Stir in the paprika, pour in 1/2 cup of the broth and bring to a boil. Add the pork cubes.
  • Spread the sauerkraut over the pork and sprinkle it with the caraway seeds. In a small bowl, combine the tomato purée and the rest of the broth and pour the mixture over the sauerkraut. Bring the liquid to a boil once more, then reduce the heat to its lowest point. Season the cooking liquid with a pinch of salt, cover the casserole tightly and simmer for 1 hour. Check occasionally to make sure the liquid has not cooked away. Add a little stock or water if needed; the sauerkraut should be moist.
  • When the pork is tender, combine the creams in a mixing bowl. Beat the flour into the creams with a whisk, then carefully stir this mixture into the casserole. Simmer for 10 minutes longer. Season with salt to taste. Serve in large, wide bowls, accompanied by a side of sour cream.

Nutrition Facts : @context http, Calories 1079, UnsaturatedFat 40 grams, Carbohydrate 23 grams, Fat 82 grams, Fiber 6 grams, Protein 62 grams, SaturatedFat 34 grams, Sodium 1707 milligrams, Sugar 9 grams, TransFat 0 grams

TRANSYLVANIAN GOULASH



Transylvanian Goulash image

This sauerkraut and pork recipe is another of the Kramer family favourites.This recipe is adapted from "The cooking of Vienna's Empire" by Joseph Wechsburg, part of Time-Life Foods of the World series.

Provided by Springbok

Categories     Pork

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb sauerkraut
2 tablespoons butter
1 cup onion, finely chopped
1/4 teaspoon garlic salt
2 tablespoons sweet paprika
3 cups chicken broth
1 -2 lb boneless pork shoulder, cut in 1 in cubes
1 1/2 teaspoons caraway seeds
1/4 cup tomato puree
1/2 cup sour cream
1/2 cup heavy cream
2 tablespoons flour

Steps:

  • Wash the sauerkraut under cold running water then soak in cold water for 20 minutes to reduce its sourness. Strain well, pressing out all the water.
  • Melt the butter in a 5-quart casserole and add the onions. Cook over medium heat, stirring occasionally until lightly coloured, 6 to 8 minutes.
  • Add the garlic, season with salt and cook a minute or two longer.
  • Stir in the paprika, pour in 1/2 cup of broth and bring to boil.
  • Add the pork cubes.
  • Spread the sauerkraut over the pork and sprinkle with carraway seeds.
  • In a small bowl combine the tomato puree and the rest of the broth and pour the mixture over the sauerkraut.
  • Bring the liquid to a boil once more, then reduce heat to its lowest point. Season with a pinch of salt, cover casserole and simmer for 1 hour.
  • Check occasionally to make sure that the liquid has not cooked away. Add a little stock or water if required.
  • When the pork is tender, combine the creams in a mixing bowl and beat the flour into the cream with a whisk. Carefully stir the mixture into the casserole. Simmer for 10 minutes longer and season with salt to taste.
  • Serve in large wide bowls accompanied by a side of sour cream.

TRANSYLVANIAN GOULASH SOUP



TRANSYLVANIAN GOULASH SOUP image

Categories     Soup/Stew     Beef     Quick & Easy     High Fiber     Low/No Sugar     New Year's Eve     Dinner

Yield 10-12

Number Of Ingredients 14

2 Lbs of beef stew - cut in small cubes (spice it up in advance if you can with salt, pepper and paprika)
olive oil - 4 tablespoons
1 onion - chopped
½ red Bell pepper - chopped
½ green Italian pepper - chopped
1 teaspoon of chilly pepper flakes or half of a Jalapeno (hot) pepper - chopped
3 tablespoons of caraway seed
6-7 potatoes - peeled and cut into small cubes
20 baby carrots (already peeled) - cut up in ¼ inch rounds
home made spaetzli ( see my recipe) - use half of the ingredients so you won't end up with a lot, unless you desire to use it for other dishes.
water to cook with
Goulash paste, Vegeta or salt, and sweet paprika ( about 3 tablespoons)
fresh parsley - chopped
1 teaspoon of sour cream (optional)

Steps:

  • In a 9 Qt. soup pot add the olive oil, onions, and peppers and cook them until soft, then add the spiced up beef stew cubes and the caraway seeds. Stir it frequently and let the beef cook for about 15 minutes until it starts releasing it's own juices. Now add the Goulash paste and hot peppers, Vegeta or salt and 3 tablespoons of sweet red paprika. Fill the pot with water leaving 1 inch space for the potatoes and spaetzli for later. You will cook the beef until tender (about 1 ½- 2 hours on medium heat) when you add the peeled and cube cut potatoes and carrots to the soup. While the potatoes are getting soft make your spaetzli noodles and slowly add them to the soup. You know the drill, when the noodles are cooked they come up to the surface. Cook it for another 20 minutes and check for seasoning, now it's still the time to make it more spicy and salty. Add the freshly chopped parsley and let the soup rest for 30 minutes. You can serve it with sour cream in everyone's plate or plain, it's to die for either way.  Nice fresh bread, breadsticks and some scallions on the side will make your mouth water and crave for more. This is one of those soups that actually tastes better the next day because all the ingredients can make each other's acquaintances over night in the cold fridge, have a grand party and mingle to your taste bud's satisfaction  Make it for your New Year's Eve party a day before and watch the hungry folks devour it after midnight. I guarantee there won't be any leftovers. 

EASY HUNGARIAN GOULASH SOUP



Easy Hungarian Goulash Soup image

This soup is similar to one made by my mother years ago. Brimming with potatoes, rutabagas, carrots and onions, it's a rich, flavorful meal in a bowl!-Julie Polakowski, West Allis, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 2h40m

Yield 15 servings (3-3/4 quarts).

Number Of Ingredients 16

1-1/4 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil, divided
4 medium onions, chopped
6 garlic cloves, minced
2 teaspoons paprika
1/2 teaspoon caraway seeds, crushed
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 teaspoon salt, optional
2 cans (14-1/2 ounces each) reduced-sodium beef broth
2 cups cubed peeled potatoes
2 cups sliced carrots
2 cups cubed peeled rutabagas
2 cans (28 ounces each) diced tomatoes, undrained
1 large sweet red pepper, chopped
Sour cream, optional

Steps:

  • In a Dutch oven over medium heat, brown beef in 1 tablespoon oil. Remove beef; drain drippings. Heat remaining oil in the same pan; saute onions for 8-10 minutes over medium heat or until lightly browned. Add garlic; cook 1 minute longer., Add the paprika, caraway, pepper, cayenne and salt if desired; cook and stir 1 minute. Return beef to pan. Add broth, potatoes, carrots and rutabagas; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until vegetables are tender and meat is almost tender., Add tomatoes and red pepper; return to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat is tender. Serve with sour cream if desired.

Nutrition Facts : Calories 132 calories, Fat 3g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 274mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges

TRANSYLVANIAN GOULASH (SZEKELY GULYAS)



Transylvanian Goulash (Szekely Gulyas) image

Provided by Molly O'Neill

Categories     dinner, one pot, soups and stews, main course

Time 2h20m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons lard
1 cup peeled, chopped onion
1 clove garlic, peeled and minced
1 tablespoon Hungarian paprika
3 cups homemade or low-sodium canned chicken stock
2 pounds pork, cubed
2 cups drained sauerkraut
1/2 teaspoon caraway seeds
1/4 cup tomato juice
2 tablespoons flour
1 cup sour cream
Kosher salt and freshly ground black pepper to taste

Steps:

  • Melt the lard in a large pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until onion is translucent, about 6 minutes. Add the paprika and 1/2 cup of the stock and bring to a boil. Add the pork and simmer, covered, 1 hour.
  • Add the sauerkraut, caraway seeds, tomato juice and remaining stock to the pot. Return it to a simmer, cover and cook for another hour, or until meat is very tender.
  • Whisk the flour and sour cream together and carefully stir into the pot. Simmer 10 more minutes. Season with salt and pepper to taste and serve.

Nutrition Facts : @context http, Calories 458, UnsaturatedFat 15 grams, Carbohydrate 10 grams, Fat 31 grams, Fiber 3 grams, Protein 33 grams, SaturatedFat 13 grams, Sodium 949 milligrams, Sugar 4 grams

TRANSYLVANIAN GOULASH RECIPE - (4.3/5)



Transylvanian Goulash Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 13

1 pound (drained weight) sauerkraut
2 tablespoons butter
1 cup onion, finely chopped
1 large garlic clove, miced
Salt
2 tablespoons sweet Hungarian paprika
3 cups chicken broth
4 pounds boneless pork shoulder, cut in 2-inch cubes
1 1/2 teaspoons caraway seeds
1/4 cup tomato puree or plain tomato sauce
1/2 cup sour cream
1/2 cup heavy cream
2 tablespoons flour

Steps:

  • Wash sauerkraut under cold running water then soak in cold water for 20 minutes to reduce sourness. Strain well, pressing out excess water. Note: I am a big fan of searing meat, because I think it gives sauces a deeper flavor. While the original recipe didn't say to do this-- I plan to sear the pork in some olive oil and then to continue with cooking the onion and garlic and carrying on with the rest of the steps. Melt butter in a 5-quart casserole; add the onions. Cook over medium heat, stirring occasionally until lightly colored, 6 to 8 minutes. Add the garlic, season with salt and cook a minute or two longer. Stir in paprika, pour in 1/2 cup of broth and bring to boil. Add the pork cubes. Spread sauerkraut over pork sprinkle with caraway seeds. Combine tomato puree, tomato paste and reserved broth, in a small bowl. Mix well and pour over sauerkraut. Bring to a boil. If using a crock-pot, transfer contents of casserole to crock-pot insert. Cover, and cook on high, for 3 to 3 1/2 hours, or until pork is fork tender but still retains its shape. If using a conventional oven, preheat to 250°F. Cover casserole and transfer to the oven. Cook, covered, for 3 to 3 1/2 hours, or until pork cubes are tender but still retain their shape. When the pork is tender, transfer meat and sauerkraut to a serving platter with high sides. Tent with foil to keep warm. Transfer the sauce to a 2-quart pan. Set over medium heat. Combine flour, heavy cream and sour cream in a small bowl. Whisk until smooth. Stir mixture into sauce and simmer for 10 minutes longer. Do not boil. Season to taste with salt and pepper. Pour over meat and serve. Pass additional sour cream as a side. Note: I added 2 tablespoons of tomato paste to this recipe, which we thought gave the sauce deep depth of flavor. We also served this over creamy mashed potatoes. This freezes really well.

TRANSYLVANIAN CABBAGE GULYAS



Transylvanian Cabbage Gulyas image

We've made this in my family so long, I don't remember where we got it! I usually double the recipe because it's so good and tastes even better the next day.

Provided by kymgerberich

Categories     Pork

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 small garlic cloves, minced
2 medium onions, finely chopped
3 tablespoons oil
3 slices bacon, diced
2 lbs pork, cut into 1/2-inch cubes
2 tablespoons paprika
1 teaspoon salt
1/4 teaspoon caraway seed
2 lbs sauerkraut
1/2 lb smoked sausage, sliced
8 ounces sour cream

Steps:

  • Peel and chop onions. In large cooking pot place diced bacon and oil. Sauté onions and garlic for 5 minutes over low heat, stirring frequently until onion is light golden.
  • Take cooking pot off heat, add paprika and mix well. Place cubed pork on paprika/onion mixture and turn pieces around to coat well. Cook over low heat for a few minutes, stirring continuously, making sure that paprika does not burn.
  • Add salt, pepper, and caraway and mix well. Immediately after, add enough water to cover meat. Cover pot and simmer meat for 45 minutes. While meat is cooking, wash out sauerkraut under cold running water. Squeeze dry and set aside (not necessary if sauerkraut is not too sour) Add sauerkraut to meat and cook together until meat is done, about 15 minutes longer. Before serving, add sliced sausage and sour cream. Gently stir into gulyas and cook on low heat for another 2-3 minutes. Serve at once but this dish is better when prepared a day ahead. Sour cream should only be added before serving.

Nutrition Facts : Calories 1076.7, Fat 71.2, SaturatedFat 26.2, Cholesterol 271.5, Sodium 3245.2, Carbohydrate 21.6, Fiber 7.8, Sugar 6.9, Protein 86

TRANSYLVANIAN GOULASH



Transylvanian Goulash image

A warm and hearty dish from the flats of Hungary, adapted to the high hills of Transylvania.

Provided by tudor_popeiu

Time 1h50m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Season the beef with salt. Cut the onions in half, then slice from top to tail (julienne). Take a heavy saucepan, add 3 tablespoons of oil and put it on the cooker. When hot, add the beef chunks and shuffle them around. After a minute or two, add the onion and keep stirring until beef has browned. Add the smoked paprika, enough water to cover the meat 2/3 of the way and 1 stock cube. Reduce the heat, cover and simmer for 30 to 45 minutes depending on the size of the beef chunks, stirring more often in the first 15 minutes.
  • In the meantime, chop the carrots, celery, garlic and pepper as fine or as roughly as you prefer. Add them to the saucepan after the 45 minutes have past, with the tomato puree and chopped tomatoes. Keep cooking for another 15 minutes.
  • In the meantime, peel and dice the potatoes (bite size). Add them to the pot after the 15 minutes have past, add the second stock cube and enough water to cover everything in the pot 2/3 of the way and cook until the potatoes start crumbling.
  • Serve with chopped fresh parsley, some crusty bread to mop the sauce and some fresh chili, like 'Hungary' people do! :) Enjoy!

HUNGARIAN GOULASH SOUP



Hungarian Goulash Soup image

I taught with the Defense Department in Germany (and met my husband, an Air Force pilot, there). Goulash soup was one of the first foods I tried overseas...I pieced this recipe together once I got back home. I make it often-with two little boys, 3 and 1, it's nice knowing that dinner is "under control"!

Provided by Taste of Home

Categories     Lunch

Time 2h10m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 13

3 bacon strips, diced
1-1/2 pounds beef stew meat, cut into 1/2-inch cubes
1 small green pepper, seeded and chopped
2 medium onions, chopped
1 large garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes
3 cups beef broth
2 tablespoons paprika
1-1/2 teaspoons salt
Pepper to taste
Dash sugar
2 large potatoes, peeled and diced
1/2 cup sour cream, optional

Steps:

  • In a large kettle, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Add beef cubes and brown on all sides. Add green pepper and onions; cook until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, paprika, salt, pepper and sugar. , Cover and simmer for about 1-1/2 hours or until beef is tender. About 1/2 hour before serving, add the potatoes and reserved bacon; cook until potatoes are tender. Garnish each serving with a dollop of sour cream if desired.

Nutrition Facts : Calories 283 calories, Fat 11g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 920mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.

Tips:

  • To make the most of the beef flavor, use chuck or brisket, which are tougher cuts but have more flavor than leaner meats.
  • Brown the beef in batches to prevent the meat from stewing instead of searing.
  • Use a good quality paprika. Hungarian paprika is the most traditional, but Spanish paprika is also a good option.
  • Add the vegetables to the pot in stages, starting with the harder vegetables like carrots and potatoes, and then adding the softer vegetables like tomatoes and peppers.
  • Simmer the soup for at least 1 hour, or up to 2 hours, to allow the flavors to meld.
  • Serve the soup with a dollop of sour cream and some crusty bread.

Conclusion:

Transylvanian Goulash Soup is a hearty and flavorful soup that is perfect for a cold winter day. It is made with beef, vegetables, and a generous amount of paprika. The soup is simmered for hours, allowing the flavors to meld and develop. Serve the soup with a dollop of sour cream and some crusty bread for a complete meal.

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