Traditional Hungarian Bean Goulash - Babgulyás | Best of Hungary

Traditional Hungarian Bean Goulash - Babgulyás

Flavourful and warming soup to keep you going through the cold evenings, this hearty bean goulash is a true winter treat. Made with intensely aromatic smoked paprika and traditional Hungarian herbs and spices, it condenses the essence of the countryside into a one-pot delight.

Wine pairing: Serve with a glass of Szent Gaál Winery's Szekszárdi Kadarka 2019, as the freshness and zestiness of the Kadarka grapes goes beautifully with the richness of the bean soup.


  • 500g dry kidney beans
  • 250g chorizo (optional)
  • 1 vegetable stock cube
  • 1tbsp. lard
  • 1 brown onion, diced
  • 4 garlic cloves, finely chopped
  • 2 tomatoes
  • 2 bell peppers
  • 3 carrots, cut into cubes
  • 2 tbsp. smoked paprika
  • 1 tbsp goulash paste
  • 1 tsp. black pepper
  • 1 tsp. ground cumin
  • 1 tsp. dried tarragon
  • 2 dried bay leaves
  • 100g csipetke - pinched pasta
  • 2 tbsp white wine vinegar
  • salt
  • sour cream


  1. In a bowl, cover the beans with 1-2 inches of cold water and let them soak overnight.

  2. Heat the lard in a saucepan, then add the onions and sauté until almost golden brown.

  3. Add the garlic, tomatoes and bell peppers, then sprinkle with paprika, black pepper, cumin and tarragon. Cook for another 3 minutes.

  4. Add 8 cups of cold water, then add the chorizo, the goulash paste, toss in the bay leaves and bring to a boil. Reduce the heat and let it simmer for 1 hour, stirring occasionally.

  5. Add 2 cups of hot water and the beans. Stir and cook for 20 minutes.

  6. Add the carrots, csipetke and salt. Adjust to medium heat and cook for 15-20 minutes.

  7. Remove from the heat. Season with vinegar to taste, then serve in a bowl with a spoonful of sour cream.


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