Gulasch Suppe
Warm, hearty, and irresistibly flavorful, Gulasch Suppe is the ultimate comfort food—a robust Hungarian-inspired goulash soup perfect for chilly days. This one-pot recipe features tender chunks of beef, slow-simmered with sweet paprika, smoked paprika, caraway seeds, and a medley of vibrant vegetables like carrots, red bell pepper, and potatoes. The richness of the beef broth, enhanced by fragrant herbs and spices, creates a deeply savory base that pairs effortlessly with crusty bread or rolls. Ready in just under two hours, this cozy and filling soup makes for an ideal family-friendly dinner or a crowd-pleasing addition to any gathering. Try Gulasch Suppe to transport your taste buds to the heart of Central European cuisine!
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Recipe Information
Ingredients
- 500 g beef chuck or stew meat
- 2 tbsp olive oil
- 2 medium onion, finely chopped
- 3 pieces garlic cloves, minced
- 2 medium carrot, diced
- 1 large red bell pepper, diced
- 3 medium potatoes, peeled and diced
- 2 tbsp tomato paste
- 2 tbsp sweet paprika powder
- 1 tsp smoked paprika powder
- 1 tsp caraway seeds
- 1.5 liters beef broth or stock
- 1 piece bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
Heat olive oil in a large pot over medium-high heat.
Add the beef chunks and brown them on all sides, working in batches if necessary to avoid overcrowding the pan. Remove the beef and set it aside.
In the same pot, add the finely chopped onions and cook until softened and golden brown, about 5-7 minutes.
Add the minced garlic, diced carrots, and red bell pepper. Cook for an additional 3-4 minutes until the vegetables start to soften.
Stir in the tomato paste, sweet paprika, smoked paprika, and caraway seeds. Cook for 1-2 minutes until fragrant.
Return the browned beef to the pot and pour in the beef broth. Add the bay leaf, salt, and black pepper. Bring to a boil, then reduce to a simmer.
Cover and let the soup simmer gently for 60 minutes, stirring occasionally, until the beef is tender.
Add the diced potatoes to the pot and continue to simmer, uncovered, for another 20-25 minutes until the potatoes are cooked through and tender.
Remove the bay leaf and adjust seasoning with more salt and pepper, if needed.
Serve hot, garnished with freshly chopped parsley. Pair with crusty bread or rolls for a complete meal.
Nutrition Facts
Calories |
2264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.1 g | 173% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 8230 mg | 358% | |
| Total Carbohydrate | 159.3 g | 58% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 25.4 g | ||
| Protein | 120.8 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 6176 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
