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Guylas soup


  • Heat a little oil in a very large heavy-bottomed pot and gently sauté the onion until caramelised, stirring now and again.
  • Add the capsicum and tomatoes. Toss well and briefly cook.
  • Then add 4 heaped tbsp paprika and briefly stir to toast the spices.
  • Add about 1½ cups water with the meat, stir until well combined and gently cook for about 10 mins.
  • Then add the celeriac and carrots. Stir and cover well with water. Turn the heat down and simmer for about another 20 mins.
  • Add the potatoes, minced garlic, caraway seeds, seasonings and chilli paste. Mix well and simmer for about 1 hour until the meat is very tender and the liquid is reduced by about one-third, adding more water as the meat cooks.
  • Mix together the remaining paprika with 3-4 tbsp water. Then add to the soup just before serving with good crusty bread on the side.
  • Andreas Mensch – Executive Chef, Sofitel Budapest Chain Bridge, Budapest


  • olive oil
  • 2 onions, finely chopped
  • 2 yellow capsicums, cored, seeded & diced
  • 4 ripe tomatoes, chopped (or 1 can diced tomatoes)
  • 5 heaped tbsp mixture of different paprikas
  • 1½ kg beef shank, cut into small cubes
  • 1 celeriac, cut into small cubes
  • 4 carrots, cut into small cubes
  • 6 potatoes, cut into small cubes
  • 1 heaped tbsp minced garlic with a little oil
  • 1 tbsp ground caraway seeds
  • sea salt & freshly ground pepper
  • 1 tspn chilli paste

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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