Hungarian goulash soup, this flavorful, spicy soup is packed with vegetables and tender beef. It’s a truly authentic Hungarian soup that you will absolutely love!
Goulash originated in Hungary, where shepherds would prepare a hearty stew over an open fire. Over the years, a distinction has developed between goulash, a thick stew, and the lighter, yet still rich, soup version. A great addition to my easy soup recipes!
Table of Contents
Why this Recipe Works
Goulash is a hearty stew with more liquid than goulash soup, which is soupy and contains more broth. This makes the soup lighter but still full of flavor. It is an ideal dish when you want a nourishing meal that won’t weigh you down.
Goulash Soup Ingredients
The soup is traditionally seasoned with paprika, which gives it its distinctive flavor and color. It’s a really delicious meal soup, and I prefer to eat it with a baguette for dipping and a fresh salad on the side. To make this delicious, hearty soup, you will need the following ingredients:
- Spices: Paprika, smoked paprika, caraway powder, oregano, and bay leaves give the soup its distinctive flavor.
- Beef: I use diced stew meat, which takes a while to cook but becomes deliciously tender.
- Broth: Beef broth works best, but vegetable broth could also be used.
- Vegetables: Onions and garlic form the base of the soup. I also add two colors of bell peppers, carrots, and potatoes.
- Tomatoes: Both tomato paste and diced tomatoes add extra flavor and serve as the base of the soup.
A Classic from Grandma’s Kitchen!
Goulash soup is a traditional Hungarian dish, so it’s definitely nostalgic! It’s traditionally made with beef, peppers, and broth. A blend of spices, such as paprika and caraway seeds, gives the soup its authentic flavor. Let it simmer for a long time so the meat becomes tender and the flavors are absorbed.
Soup for Any Occasion
Because it is so filling, it is perfect for an evening meal. It is also ideal for lunch and for preparing in advance and reheating later. Want to add some variety? Try serving the soup with a spoonful of sour cream, or add a pinch of chili flakes for extra spice. If you like spicy stews, such as beef stroganoff, you’ll love this soup!
How to Make Goulash Soup
Making this delicious comforting soup is super east, that’s what makes it one of those perfect easy weeknight recipes. Nice and hearty and perfect for those cold, rainy days and a great one to add to your list of favorite quick soup recipes! Let me guide you through the process.
- Start by searing the meat, put it aside and use the same pan for the next step.
- Chop and sauté the aromatics and vegetables. This releases flavor and makes for a flavor packed base for the soup.
- Add the tomato puree and spices, fry for a bit and add the meat, tomatoes and broth.
- Now it’s just a matter of time, let the soup stew and the flavors develop. After an hour and a half you add in the potatoes, salt and pepper. Let the potatoes cook and you’re ready to enjoy your home-made goulash soup.
FAQ
Can I prepare the soup in advance?
Yes! The soup tastes even better when made a day in advance. This gives the flavors time to blend well.
I like a thicker soup, can I thicken it?
You can thicken the soup by adding extra potatoes or by puréeing some of it. You can also use a cornstarch slurry to slightly thicken the consistency.
How do I keep leftovers?
The soup will keep in the refrigerator for about three days. You can also freeze it for up to three months. Gently reheat the soup after thawing.
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Ingredients
- 300 gram beef stew meat (cubed)
- 1 onion (chopped)
- 2 clove garlic (minced)
- 2 bell peppers (cubed; I chose green and red)
- 1 carrot (sliced)
- 1 tbsp tomato paste
- 1 tsp sweet paprika powder
- 1 tsp smoked paprika powder
- ½ tsp ground caraway seeds
- ½ tsp dried oregano
- 1 bay leaf
- 400 gram diced tomatoes
- 1.5 liter beef broth
- 2 potatoes (diced into small cubes)
- olive oil, salt, and pepper
- optional: cornstarch + cold water to ticken the soup
Equipment
- Big soup pot
INSTRUCTIONS (how to make this recipe):
- Heat some olive oil in a large pan and brown the beef on all sides.
- Remove the meat from the pan and set it aside.
- In the same pan, fry the onion and garlic until translucent. Add the bell pepper and carrot and fry for a few minutes.
- Add the tomato paste, paprika, smoked paprika, caraway, oregano, and bay leaf. Stir well.
- Return the browned meat to the pan, then add the diced tomatoes and broth.
- Bring the soup to a boil, then simmer over low heat for 1.5 hours, until the meat is tender.
- After an hour and a half, add the potatoes and cook for an additional 20 minutes.
- Season to taste with salt and pepper. For a slightly thicker soup, dissolve some cornstarch in a little water and stir it into the soup. Cook for an additional 5 minutes.
- Remove the bay leaf, then serve with a fresh salad and baguette. Bon appétit!
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