GOULASH SOUP Recipe

This Goulash Soup Recipe is a hearty and comforting recipe, which is made with tender beef shin and sweet paprika. It’s the ultimate comfort food recipe, ready in about 2 hours and 15 minutes.

GOULASH SOUP Recipe Ingredients

• 250g onions
• 2 cloves of garlic
• 1 green pepper
• 2 tomatoes
• A few sprigs of fresh marjoram
• Extra virgin olive oil
• 500g beef shin, cut into small cubes
• 1 tablespoon paprika
• 1½ litres organic beef stock
• ½ tablespoon caraway seeds
• Red wine vinegar
• 1 tablespoon tomato purée
• 200g potatoes
• Optional: sour cream

How To Make GOULASH SOUP Recipe

1. Sauté the vegetables: Peel and slice the onions and garlic. Deseed and dice the pepper. Add a good splash of oil to a large pot or Dutch oven over medium heat and gently sauté the onions, garlic, and pepper until softened.
2. Brown the beef: Add the cubed beef to the pot and continue to cook, stirring, until the meat is browned on all sides.
3. Add paprika and deglaze: Stir in the paprika and cook for 2 more minutes until fragrant. Pour in 200ml of the beef stock, bring it to a boil, and scrape up any browned bits from the bottom of the pan. Cook until the liquid has reduced by half.
4. Simmer the soup: Pick and finely chop the marjoram. Add it to the pot along with the caraway seeds, a splash of red wine vinegar, the chopped tomatoes, and the tomato purée. Season well with salt and pepper. Add enough of the remaining stock to just cover the ingredients.
5. Cook the potatoes: Bring the soup to a simmer, then cover and cook for 1½ to 2 hours, until the meat is tender. Peel and dice the potatoes, then add them to the pot with any remaining stock. Simmer until the potatoes are cooked through.
6. Serve: Ladle the hot soup into bowls and serve with a dollop of sour cream, if you like.

Recipe Tips

• What’s the best beef for goulash? A tough, collagen-rich cut like beef shin or chuck is perfect. The long, slow cooking time breaks down the connective tissues, making the meat incredibly tender and enriching the broth.
• What kind of paprika should I use? For the most authentic flavor, use a good quality sweet Hungarian paprika. It provides the signature color and a rich, sweet flavor without being overly spicy.
• How do I get a rich flavor? The key is to build flavor in layers. Sautéing the vegetables until soft, browning the meat well, “toasting” the paprika, and reducing the first addition of stock all contribute to a deep, complex broth.
• Can I make this in a slow cooker? Yes. Follow the first three steps on the stovetop to brown the ingredients and develop flavor. Then, transfer everything to a slow cooker and cook on low for 6-8 hours before adding the potatoes for the final hour.

What To Serve With Goulash Soup

This is a hearty, one-bowl meal, but it’s traditionally served with simple accompaniments.

• Crusty bread or Hungarian dumplings (csipetke) for dipping
• A dollop of sour cream
• Freshly chopped parsley or marjoram

How To Store Goulash Soup

• Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavor often improves the next day.
• Freeze: Goulash soup freezes very well. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Goulash Soup Nutrition Facts

• Calories: 450 kcal
• Carbohydrates: 30g
• Protein: 40g
• Fat: 18g
• Saturated Fat: 6g
• Sodium: 900mg
• Fiber: 6g
• Sugar: 10g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Brown Windsor soup with pearl barley Recipe
• Asparagus Quiche & Soup Recipe
• Jamie Oliver Air Fryer Tomato Tortilla Soup