Iron Curtain Goulashsuppe
Dive into the hearty, soul-warming flavors of **Iron Curtain Goulashsuppe**, a robust Hungarian-inspired soup that’s perfect for chilly evenings or whenever you crave total comfort in a bowl. This savory dish starts with tender chunks of seared beef chuck, simmered to perfection in a flavorful broth infused with sweet and smoked paprika, caraway seeds, and garlic. Vibrant vegetables like carrots, potatoes, and red bell pepper add texture and earthy sweetness, while the addition of tomato paste brings rich depth. The slow-cooked magic creates a velvety, aromatic soup that’s both satisfying and nourishing. Ready in about two hours, this one-pot wonder is ideal for feeding a family or delighting a small gathering. Finish it off with a sprinkle of fresh parsley and serve with crusty bread to soak up every last drop of this irresistible goulash soup. Perfect for lovers of hearty soups, traditional comfort food, and Eastern European cuisine, this recipe will quickly become a favorite.
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Recipe Information
Ingredients
- 500 grams beef chuck
- 2 medium yellow onion
- 3 cloves garlic cloves
- 2 medium carrots
- 3 medium potatoes
- 1 large red bell pepper
- 2 tablespoons paprika (sweet)
- 1 teaspoon smoked paprika
- 1 teaspoon caraway seeds
- 1 tablespoon tomato paste
- 1 liter beef broth
- 2 tablespoons vegetable oil
- 2 leaves bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Prepare the beef by cutting it into bite-sized cubes. Dice the onions, mince the garlic, and slice the carrots and red bell pepper into thin strips. Peel and cube the potatoes.
In a large pot, heat the vegetable oil over medium heat. Add the beef cubes and sear them until browned on all sides. Remove the beef from the pot and set aside.
In the same pot, add the diced onions and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
Stir in the sweet paprika, smoked paprika, and caraway seeds, allowing them to toast for about 30 seconds to release their aromas.
Add the tomato paste, stir well to combine, and cook for another minute. Return the seared beef to the pot and mix everything together.
Pour in the beef broth, scraping the bottom of the pot to deglaze any browned bits. Add the bay leaves, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 45 minutes.
After 45 minutes, add the carrots, potatoes, and red bell pepper to the pot. Continue to simmer for another 30–40 minutes, or until the vegetables are tender and the soup has thickened slightly.
Remove the bay leaves and taste the soup, adjusting seasoning with more salt or pepper if needed.
Serve the goulashsuppe hot in bowls, garnished with freshly chopped parsley. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1943 mg | 84% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 7.9 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 91 mg | 7% | |
| Iron | 6.6 mg | 36% | |
| Potassium | 1401 mg | 30% | |
*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.
