Goulash Soup Recipe
If you’ve never made goulash soup, you’re missing out! This dish has everything you want in a cozy meal—tender beef, paprika-rich broth, and hearty vegetables. It’s a real flavor explosion that’s perfect for chilly days. Whether you’re craving Hungarian goulash soup or the German version, this recipe gives you the best of both worlds.
This is one of those recipes I keep coming back to over and over. It’s hearty enough to be a full meal, and leftovers? They’re even better the next day. Seriously, I’ve made this at least five times this month—talk about comfort food goals!
Servings
This recipe makes about 6 servings, perfect for a small gathering or a week’s worth of leftovers!
Prep Time
50 minutes
Cook Time
120 minutes (for 6 servings)
Serves
4–6 people
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Measuring spoons
Ingredients
- 1 lb beef stew meat (or ground beef for a quicker version)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons paprika (use Hungarian paprika for that authentic flavor!)
- 1 teaspoon caraway seeds (optional but adds a great touch)
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 3 medium potatoes, diced
- 2 carrots, peeled and chopped
- 1 bell pepper, chopped
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Step-by-Step Method
Step 1:
Heat a tablespoon of oil in a large pot or Dutch oven over medium heat. Add the beef stew meat (or ground beef) and cook until browned, about 5-7 minutes. If you’re using stew meat, make sure to cut it into smaller cubes if necessary.
Step 2:
Add the chopped onion and minced garlic. Cook for 2-3 minutes until softened and fragrant.
Step 3:
Stir in the paprika and caraway seeds (if using). Let the spices bloom for a minute, releasing their aroma.
Step 4:
Add the diced tomatoes, beef broth, potatoes, carrots, and bell pepper to the pot. Bring it all to a boil, then reduce the heat to low and simmer for about 30 minutes, or until the vegetables are tender and the flavors have melded together.
Step 5:
Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley. Boom! That’s it—simple, flavorful, and comforting.
Tips & Variations
- Hungarian or German-style: For a more traditional Hungarian goulash soup, use a generous amount of paprika and beef broth, while the German version often adds a splash of white wine or vinegar for a tangy kick!
- Vegetable swap: If you’re looking for a veggie-packed soup, toss in some parsnips, celery, or even green beans—this soup is super versatile!
- Spicy version: Crank up the heat with a pinch of cayenne pepper or diced chili peppers. Just a little will give your soup a nice warmth.
Nutrition
Each serving contains approximately:
- Calories: 250
- Carbs: 30g
- Protein: 20g
- Fat: 10g
- Fiber: 5g
Diet & Allergen Info
- Gluten-free: This recipe is naturally gluten-free.
- Dairy-free: No dairy needed here!
- Nut-free:This recipe is also nut-free.
Storage Suggestions
Leftovers are the best part of goulash soup! You can store it in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat, adding a splash of water or broth if it’s too thick. You can also freeze it for up to 2 months—just make sure to let it cool completely before freezing.
FAQ
Can I make goulash soup ahead of time?
Yes! Goulash soup tastes even better after a day or two as the flavors meld together. It’s perfect for meal prep!
Can I use ground beef instead of stew meat?
Absolutely! Ground beef will cook quicker, and the soup will still be hearty and delicious.
Related Recipes:
If you love this recipe for goulash, you might also enjoy my Beef Goulash Recipe or my Vegetarian Goulash Recipe easy that uses ground turkey for a healthier twist!
