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Home Goulashsoep

Soup Beef Comfort food Wintry Savory Family

Goulash soup is proof that simple ingredients can come together to make something special. Beef, bell pepper and a generous handful of spices simmer gently until they develop a deep, full flavour that instantly brings you back to a cozy table. You don't need much, but you do need a good soup pot that's large enough to give everything the space it deserves. Put it on the heat and let the soup do its work.

x_ckl_recipe_markerGoulash soup This goulash soup is packed with tender cubes of beef, bell pepper and a generous spoonful of sweet paprika powder. Perfect for a cold evening or a cozy dinner. How to make goulash soup? Main course Hungarian 4 people 20 min 1 hour 35 min

Cut the beef into approximately 2 cm cubes. Pat them dry with kitchen paper towels and season with salt and pepper.
Heat a splash of sunflower oil in the soup pot over medium heat. Brown the meat in two or three batches on all sides and then remove it from the pan.
Add a little extra oil to the pan. Sauté the onion and garlic over low heat for about 5 minutes until soft and slightly translucent.
Add the paprika powder, caraway seeds and tomato paste. Stir well and cook for 1 to 2 minutes so the spices can bloom.
Return the browned meat to the pan. Add the diced bell pepper and potatoes and stir everything together.
Pour in the beef stock so everything is well covered. Bring to a boil, reduce the heat and put the lid on the pan. Let the soup simmer gently for 60 to 75 minutes until the meat is fall-apart tender.
Taste the soup and, if necessary, adjust the seasoning with salt, pepper or extra paprika powder.
Ladle the soup into deep plates or bowls and garnish with a spoonful of sour cream and some freshly chopped parsley. Serve with crusty bread.

Soup Beef Comfort food Wintry Savory Family 600 g beef chuck, in 2 cm cubes 3 onions, roughly chopped 3 garlic cloves, finely chopped 2 red bell peppers, diced 3 potatoes (waxy), in 2 cm cubes 3 tbsp sweet paprika powder 1 tsp smoked paprika powder 1 tsp caraway seeds 2 tbsp tomato paste 1.5 liters beef stock 2 tbsp sunflower oil Salt and pepper to taste Sour cream, for garnish Fresh parsley, for garnish Crusty bread, to serve with Soup pot with lid Cutting board Sharp knife Wooden spoon Ladle Kitchen paper towels Soup pan stock-pots Soup bowls soup-bowls Soup spoon ladles Chopping Board chopping-board Beka Soup Pot Maestro Stainless Steel with lid ø 24 cm / 7.4 liters - suitable for all heat sources Beka Soeppan Cooking Soup pot - Black - ø 24 cm / 8 liters Cookinglife ["Soup pot"] Sola Soup pot Diamond - Induction suitable - ø 24 cm / 5.5 liters Sola Soeppan Vietnamese pho bo (beef noodle soup) foodies-vietnamese-pho-bo-rundvleesnoedelsoep Lasagna soup foodies-lasagne-soep-2 Groninger mustard soup foodies-groninger-mosterdsoep Creamy tomato and bell pepper soup foodies-romige-tomaten-paprikasoep-2

Recipe

Goulash soup

This goulash soup is packed with tender cubes of beef, bell pepper and a generous spoonful of sweet paprika powder. Perfect for a cold evening or a cozy dinner.

Course	Main course
Kitchen	Hungarian
Servings	4 people

Preparation time

Preparation time	20 min
Total	1 hour 35 min

Equipment

Soup pot with lid
Cutting board
Sharp knife
Wooden spoon
Ladle
Kitchen paper towels

Ingredients

600 g beef chuck, in 2 cm cubes
3 onions, roughly chopped
3 garlic cloves, finely chopped
2 red bell peppers, diced
3 potatoes (waxy), in 2 cm cubes
3 tbsp sweet paprika powder
1 tsp smoked paprika powder
1 tsp caraway seeds
2 tbsp tomato paste
1.5 liters beef stock
2 tbsp sunflower oil
Salt and pepper to taste
Sour cream, for garnish
Fresh parsley, for garnish
Crusty bread, to serve with

How to make goulash soup?

Cut the beef into approximately 2 cm cubes. Pat them dry with kitchen paper towels and season with salt and pepper.
Heat a splash of sunflower oil in the soup pot over medium heat. Brown the meat in two or three batches on all sides and then remove it from the pan.
Add a little extra oil to the pan. Sauté the onion and garlic over low heat for about 5 minutes until soft and slightly translucent.
Add the paprika powder, caraway seeds and tomato paste. Stir well and cook for 1 to 2 minutes so the spices can bloom.
Return the browned meat to the pan. Add the diced bell pepper and potatoes and stir everything together.
Pour in the beef stock so everything is well covered. Bring to a boil, reduce the heat and put the lid on the pan. Let the soup simmer gently for 60 to 75 minutes until the meat is fall-apart tender.
Taste the soup and, if necessary, adjust the seasoning with salt, pepper or extra paprika powder.
Ladle the soup into deep plates or bowls and garnish with a spoonful of sour cream and some freshly chopped parsley. Serve with crusty bread.

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Goulash soup gets even better the next day. Make a large batch, store the rest in the fridge and enjoy it again the following day. A pot that is large enough and holds heat well makes simmering much easier. You really notice the quality when you let a stew simmer slowly.

Want the soup a bit spicier? Add a pinch of cayenne pepper or half a chili pepper while sautéing the onion. Prefer it without potato? Swap it for parsnip or celeriac for a slightly different flavour. In any case, make plenty, because everyone will want a second bowl.

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Vietnamese pho bo (beef noodle soup)

Pho bo is the Vietnamese noodle soup that warms you from the inside and puts a smile on your face. With a rich broth, tender strips of beef and fresh herbs, you can bring a true classic to the table.

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