Hungarian Goulash Soup
Transport your taste buds to the heart of Europe with this comforting bowl of Hungarian Goulash Soup, a rich and hearty dish brimming with bold flavors and wholesome ingredients. This traditional recipe features tender chunks of beef simmered to perfection alongside sweet paprika, earthy caraway seeds, and a medley of vegetables like carrots, red bell pepper, and potatoes. Enhanced with aromatic garlic and bay leaf, and finished with a garnish of fresh parsley, this soup is the epitome of rustic Hungarian cuisine. Perfect for chilly evenings, this one-pot wonder is as nourishing as it is delicious, making it an irresistible addition to your family meal rotation. With its savory spices and slow-cooked goodness, Hungarian Goulash Soup is a celebration of comfort food done right.
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Recipe Information
Ingredients
- 500 grams beef chuck, diced
- 1 large onion, chopped
- 1 medium red bell pepper, chopped
- 2 medium carrots, sliced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons sweet paprika
- 1 teaspoon ground caraway seeds
- 1 liter beef broth
- 3 medium potatoes, peeled and diced
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook for about 5 minutes until softened.
Add the garlic and cook for another minute until fragrant.
Increase the heat to medium-high and add the diced beef. Sear until browned on all sides.
Stir in the tomato paste, sweet paprika, and ground caraway seeds. Cook for 2 minutes, stirring constantly.
Add the chopped red bell pepper, sliced carrots, and bay leaf. Stir to combine.
Pour in the beef broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for about 90 minutes, stirring occasionally.
After 90 minutes, add the diced potatoes, salt, and black pepper to the pot.
Continue to simmer for another 30 minutes until the potatoes are tender and the beef is completely cooked through.
Remove the bay leaf. Taste and adjust seasoning if necessary.
Serve the soup hot, garnished with fresh parsley.
Nutrition Facts
Calories |
2266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.8 g | 172% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 6621 mg | 288% | |
| Total Carbohydrate | 159.6 g | 58% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 25.4 g | ||
| Protein | 118.6 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 6070 mg | 129% | |
*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.
