Gulaschsuppe Goulash Soup
Warm up with the comforting flavors of Gulaschsuppe, a traditional Hungarian-inspired goulash soup that’s hearty, flavorful, and perfect for cozy evenings. This soul-soothing dish combines tender chunks of seared beef chuck, earthy sweet paprika, and aromatic spices like caraway seeds and marjoram, all simmered in a rich tomato and beef broth. Potatoes and red bell peppers add a rustic heartiness, while a touch of hot paprika can heat things up for spice lovers. With just 20 minutes of prep and slow-cooked perfection in 90 minutes, this one-pot wonder is ideal for feeding a family or meal-prepping for the week. Finish it off with a sprinkle of fresh parsley and serve it piping hot with a side of crusty bread for the ultimate comfort food experience. Whether you’re craving a cozy winter soup or a taste of European tradition, Gulaschsuppe is a must-try culinary classic.
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Recipe Information
Ingredients
- 500 grams beef chuck, cubed
- 2 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 medium potatoes, peeled and cubed
- 3 cloves garlic cloves, minced
- 2 tablespoons sweet paprika
- 0.5 teaspoons hot paprika (optional for spice)
- 2 tablespoons tomato paste
- 1 liter beef broth
- 1 teaspoon caraway seeds
- 1 teaspoon dried marjoram
- 1 piece bay leaf
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Add the cubed beef and sear until browned on all sides. Remove the beef and set aside.
In the same pot, add the diced onions and cook until softened, about 5 minutes.
Stir in the garlic, sweet paprika, and hot paprika (if using) and cook for 1 minute, until fragrant.
Add the tomato paste and stir well, allowing it to cook for another 2 minutes.
Return the beef to the pot and pour in the beef broth. Stir to combine.
Add the caraway seeds, dried marjoram, bay leaf, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover, and let simmer for 45 minutes, stirring occasionally.
Add the cubed potatoes and diced red bell pepper to the pot. Simmer uncovered for another 30-40 minutes, or until the potatoes and beef are tender.
Taste and adjust seasoning with additional salt or pepper, if needed.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley. Serve hot, optionally with crusty bread on the side.
Nutrition Facts
Calories |
2236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.0 g | 169% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 6502 mg | 283% | |
| Total Carbohydrate | 159.1 g | 58% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 24.0 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 5888 mg | 125% | |
*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.
