Main CourseSoupDinner

Hearty Goulash Soup

Name: Hearty Goulash Soup
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 6 servings
Cuisine: german, central_european
Ingredients: 900 g beef chuck cut into 1-inch cubes; 2 tbsp olive oil; 2 pcs yellow onion chopped; 4 clove garlic minced; 3 tbsp paprika sweet; 1 tsp caraway seed; 2 tbsp tomato paste; 1.5 l beef broth; 2 pcs bay leaf; 450 g potato peeled and cubed; 2 pcs carrot peeled and sliced; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp fresh parsley chopped (optional)

This warming goulash soup is a comforting meal, perfect for a cold day. Tender beef, potatoes, and carrots are simmered in a rich, paprika-spiced broth. It's a satisfying and flavourful dish that makes a great main course.

An original recipe by Forkin

Total time: 2 hr 55 min
Serves: 6
Difficulty: Medium
Per serving: 517 kcal

Gluten-free

Mise en place

Ingredients

900 gbeef chuck, cut into 1-inch cubes
2 tbspolive oil
2 pcsyellow onion, chopped
4 clovegarlic, minced
3 tbsppaprika, sweet
1 tspcaraway seed
2 tbsptomato paste
1.5 lbeef broth
2 pcsbay leaf
450 gpotato, peeled and cubed
2 pcscarrot, peeled and sliced
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

measuring cups · measuring spoons · dutch oven · wooden spoon · cutting board · knife

The method

Step by step

1
Pat the beef chuck dry with paper towels and season generously with salt and pepper.
About 5 min
Cook’s note: Drying the beef helps achieve a better sear.
2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
About 2 min
3
Sear the beef in batches until browned on all sides, about 3-4 minutes per batch.
About 10 min
Cook’s note: Do not overcrowd the pot; sear in batches to ensure browning, not steaming.
4
Remove the seared beef and set aside.
5
Add the yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
About 7 min
Cook’s note: Scrape up any browned bits from the bottom of the pot as the onion cooks.
6
Stir in the garlic, paprika, and caraway seed and cook for 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the paprika, as it can become bitter.
7
Add the tomato paste and cook for another 2 minutes, stirring constantly.
About 2 min
Cook’s note: Cooking the tomato paste deepens its flavor.
8
Return the seared beef to the pot, then pour in the beef broth and add the bay leaf.
About 2 min
9
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 90 minutes, or until the beef is very tender.
About 1 hr 30 min
Cook’s note: Stir occasionally to prevent sticking and ensure even cooking.
10
Add the potato and carrot to the pot and continue to simmer, covered, for another 30-40 minutes, or until the vegetables are tender.
About 40 min
Cook’s note: The soup should be thick and rich; if it's too thin, simmer uncovered for the last 15 minutes.
11
Remove the bay leaf and taste the soup, adjusting salt and black pepper as needed.
About 1 min
12
Ladle the hearty goulash soup into bowls and garnish with fresh parsley, if desired.

Per serving

Nutrition

53%Score

Calories: 516.9kcal
Protein: 35.4g
Carbs: 27.6g
Fat: 31.1g
Fibre: 5.1g
Sugar: 5.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover goulash soup in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of broth or water if it's too thick.