Cube the meat and potatoes into 2cm (3/4 inch) pieces.
Stew the onion in vegetable oil over low heat until golden yellow (not brown). Remove the pot from the heat, add the paprika, meat, salt and 1 1/5 litres of water.
Add the caraway seeds and peppercorns in a tea ball or small bag (for easy removal before serving). Return to low heat and simmer
After 30 minutes, add the carrots, garlic, leaf, parsnips and paprika peppers.
When every ingredient is tender, you're ready!
You can serve the Hungarian goulash soup immediately, or reheat later.
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