Goulash

Hungary’s Iconic Soup with a Story

When travelers think of Hungarian cuisine, goulash is usually the first dish that comes to mind. Rich, hearty, and full of character, this paprika-laced soup is far more than just a national treasure – it’s a culinary symbol with deep roots in Hungarian history. Yet despite its fame, goulash is often misunderstood abroad, where it’s frequently confused with stews or other similarly named dishes. Let’s take a closer look at what makes authentic Hungarian goulash truly special.

From Herdsmen to Restaurants

The origins of goulash go back centuries. It was once the everyday food of gulyás (cattle herdsmen) who roamed the Great Hungarian Plain. They would cook meat in cauldrons over open fires, preserving it with lard and spices. When paprika became a staple in the 18th century, the dish evolved into what we recognize today as gulyásleves.

Not to Be Confused with Stew

One of the biggest misconceptions about goulash is that it’s the same as pörkölt, the traditional Hungarian meat stew. While both are made with meat and paprika, goulash is a soup – lighter, brothier, and typically includes vegetables like carrots and parsnips. Pörkölt, on the other hand, is thick and concentrated, cooked with less liquid and often served with nokedli (Hungarian dumplings).

A Daily Favorite at Lecsó Restaurant

At Lecsó Hungarian Restaurant, we serve gulyás the traditional way – slow-cooked with care, seasoned just right, and served piping hot. Whether it’s your first time tasting Hungarian cuisine or a nostalgic return to flavors you know and love, our goulash is a must-try dish and available every day at our self-service counter during lunch hours, as well as on our evening menu.