Gulaschsuppe
Warm up with a hearty bowl of Gulaschsuppe, a traditional Hungarian-style goulash soup that’s rich in flavor and perfect for cozy meals. This recipe combines tender cubes of seared beef chuck, sweet Hungarian paprika, and warming spices like caraway, all simmered in a flavorful broth with a medley of vegetables including potatoes, carrots, and red bell peppers. With its deep, smoky aroma and vibrant red hue, this goulash soup balances bold spices with a touch of sweetness, making it a soul-soothing dish for any season. Ideal for meal prepping or feeding a crowd, Gulaschsuppe is served piping hot, garnished with fresh parsley and optionally topped with a dollop of creamy sour cream for extra indulgence. Pair it with crusty bread to soak up every last drop of this comforting classic!
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Recipe Information
Ingredients
- 500 g beef chuck (cut into 1-inch cubes)
- 2 medium yellow onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 1 medium red bell pepper (diced)
- 3 medium potatoes (peeled and diced into 1-inch cubes)
- 2 medium carrots (peeled and sliced)
- 2 tbsp tomato paste
- 2 tbsp paprika (preferably sweet Hungarian paprika)
- 1 tsp smoked paprika
- 1 tsp ground caraway seeds
- 1.5 l beef or vegetable stock
- 2 leaves bay leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp sunflower oil (or any neutral oil)
- 2 tbsp fresh parsley (chopped, for garnish)
- 4 tbsp sour cream (optional, for serving)
Instructions
Heat the sunflower oil in a large pot or Dutch oven over medium-high heat.
Add the cubed beef chuck in batches, searing until browned on all sides. Remove the beef and set aside.
In the same pot, lower the heat to medium and add the chopped onion. Sauté for 5-7 minutes or until softened and translucent.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes to release their flavors.
Add the sweet paprika, smoked paprika, and ground caraway seeds, stirring to coat the onion and garlic mixture evenly.
Return the seared beef to the pot and pour in the beef or vegetable stock.
Add the bay leaves, salt, and pepper. Bring the mixture to a simmer over medium-high heat.
Reduce the heat to low, cover the pot, and let the soup simmer gently for 45 minutes, stirring occasionally.
After 45 minutes, add the diced potatoes, sliced carrots, and diced red bell pepper to the pot. Stir well.
Continue simmering the soup for an additional 30-40 minutes, or until the beef and vegetables are tender.
Taste the soup and adjust the seasoning with more salt and pepper if needed.
Remove the bay leaves before serving.
Ladle the gulaschsuppe into bowls and garnish with freshly chopped parsley.
Serve hot with a dollop of sour cream on top, if desired, and enjoy!
Nutrition Facts
Calories |
585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1983 mg | 86% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 9.5 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1237 mg | 26% | |
*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.
