Keto Hungarian Goulash Soup
Warm up with a hearty bowl of Keto Hungarian Goulash Soup, a low-carb twist on a traditional comfort food classic. This rich and aromatic soup combines tender chunks of seared beef chuck, sweet paprika, and earthy caraway seeds with the vibrant flavors of garlic, onion, and red bell pepper. Simmered to perfection in a savory beef broth with diced zucchini for a keto-friendly touch, this dish captures all the cozy, soul-soothing essence of Hungarian goulash while keeping it light on carbs. Ready in just over two hours, this satisfying one-pot meal is ideal for keto dieters and anyone craving a flavorful soup that delivers big on bold spices. Serve it steaming hot, topped with fresh parsley for a burst of color and freshness, and enjoy a guilt-free taste of Hungarian cuisine.
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Recipe Information
Ingredients
- 1 lb beef chuck
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium red bell pepper, chopped
- 2 tbsp sweet paprika
- 1 tsp ground caraway seeds
- 5 cups beef broth
- 2 tbsp tomato paste
- 1 tsp salt
- 0.5 tsp black pepper
- 1 medium zucchini, diced
- 1 bay leaf
- 2 tbsp fresh parsley, chopped
Instructions
Cut the beef chuck into 1-inch cubes, removing any excessive fat.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches to avoid overcrowding, and sear them until they're browned on all sides. Remove the beef from the pot and set aside.
In the same pot, add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and chopped red bell pepper, cooking for an additional 3 minutes.
Stir in the sweet paprika and ground caraway seeds, allowing them to become fragrant, about 1 minute.
Return the beef to the pot and pour in the beef broth. Add the tomato paste, salt, black pepper, zucchini, and bay leaf. Stir to mix well.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
Check the seasoning, adjusting salt and pepper to taste.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley. Serve hot.
Nutrition Facts
Calories |
1569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.0 g | 122% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 8607 mg | 374% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 20.2 g | ||
| Protein | 141.4 g | 283% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 299 mg | 23% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 3821 mg | 81% | |
*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.
