In short: borscht
A hearty Hungarian stew, strongly flavoured of paprika, named after the Hungarian equivalent of cowboys who are called the same thing. In a good Hungarian restaurant here it comes with all sorts of nourishing root vegetables, enough sour cream to choke a camel's pulmonary artery and big hunks o' beef in the thick broth.
I imagine this is a fair embellishment on what the traditional Hungarian would historically have put in their soup but it's durned tasty.
Oh yes, and I should assert that that crazy pie woman on top has no idea what she's talking about! Goulash is no more leftovers-in-the-pot soup (traditionally referred to around these parts as one pot glop!) than a fine wine is old fruit juice. For shame!!!