Low Carb Hungarian Goulash Soup
Indulge in the hearty comfort of Low Carb Hungarian Goulash Soup, a modern twist on a beloved classic that's perfect for keto enthusiasts and low-carb dieters. This flavorful soup features tender chunks of beef simmered to perfection in a rich paprika-infused broth, balanced with the sweetness of vibrant red and green bell peppers. The addition of grated cauliflower as a low-carb alternative to traditional potatoes ensures a satisfying, guilt-free experience. Aromatic spices like caraway seeds and bay leaf elevate the dish, while the option to garnish with tangy sour cream and fresh parsley adds a delightful finishing touch. Ready in about 90 minutes, this dish proves that wholesome, low-carb comfort food can still be a savory sensation! Perfect for weeknight dinners or meal prep, it serves as a cozy, nutrient-packed meal the entire family will love.
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Recipe Information
Ingredients
- 1.5 pounds beef chuck, cubed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tablespoons tomato paste
- 2 tablespoons paprika
- 1 cup tomato, diced
- 5 cups beef broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 1 teaspoon caraway seeds
- 2 cups cauliflower, grated
- sour cream (optional, for garnish)
- parsley, chopped (optional, for garnish)
Instructions
Heat the olive 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, lower the heat to medium and add the chopped onion. Sauté until translucent, about 5 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Stir in the tomato paste and paprika. Cook for 1-2 minutes until the mixture is fragrant and well combined.
Add the chopped red and green bell peppers and the diced tomato. Cook for another 3 minutes, stirring occasionally.
Return the browned beef to the pot. Add the beef broth, salt, black pepper, bay leaf, and caraway seeds.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 60 minutes, or until the beef is tender.
Add the grated cauliflower to the pot. Stir well and continue to simmer for another 15 minutes.
Remove the bay leaf before serving.
Ladle the soup into bowls, optionally garnishing with a dollop of sour cream and a sprinkle of chopped parsley.
Nutrition Facts
Calories |
2438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.5 g | 226% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 7400 mg | 322% | |
| Total Carbohydrate | 73.8 g | 27% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 34.4 g | ||
| Protein | 161.3 g | 323% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 5526 mg | 118% | |
*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.
