Know what’s on your plate
Goulash soup
Calories & nutrition facts
homemade
Nutrition facts
Per 100 g% DV- Calories 106 kcal —
- Protein 7.7 g 15%
- Carbohydrate 7.2 g 3%
- Fat 5.8 g 7%
- Saturated fat 1.1 g 6%
- Fibre 1.2 g 4%
- Sugars 1.9 g —
- Sodium 545 mg 24%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 32 µg 4%
- Vitamin C 8 mg 9%
- Vitamin D 0.2 µg 1%
- Vitamin E 1.2 mg 8%
- Thiamin (B1) 0.09 mg 8%
- Riboflavin (B2) 0.13 mg 10%
- Niacin (B3) 1.3 mg 8%
- Pantothenic acid (B5) 0.27 mg 5%
- Vitamin B6 0.25 mg 15%
- Biotin (B7) 0.6 µg 2%
- Folate (B9) 10 µg 3%
- Vitamin B12 0.6 µg 25%
Minerals
- Calcium 15 mg 1%
- Iron 0.99 mg 6%
- Magnesium 17 mg 4%
- Phosphorus 78 mg 6%
- Potassium 317 mg 7%
- Zinc 1.6 mg 15%
- Copper 0.08 mg 9%
- Manganese 0.1 mg 4%
- Selenium 2 µg 4%
- Iodine 6 µg 4%
Similar foods
- Hungarian goulash soupwith beef, meat stock, tomatoes and potatoes59 kcal / 100 g
- Canned goulash soup99 kcal / 100 g
- Goulashhomemade79 kcal / 100 g
- Gulachhome-made75 kcal / 100 g
- Gazpacho souphomemade46 kcal / 100 g
- Beef goulashwith vegetables100 kcal / 100 g
- Hungarian beef goulash75 kcal / 100 g
- Potato goulash75 kcal / 100 g
- Fish goulashwith saithe, hungarian style86 kcal / 100 g
Questions about Goulash soup
How do you make goulash soup taste richer?
Brown the beef in batches so it sears rather than steams, then soften the onions in the same pot. Take the pot off the heat before stirring in paprika; it can turn bitter if it scorches.
How long should you simmer goulash soup?
Once the beef and stock are in, simmer gently with the lid partly on for about 1½–2 hours, until the beef is tender. Add diced potatoes for the final 20–25 minutes so they cook through without falling apart.
What should you serve with goulash soup?
Crusty bread is a simple choice for soaking up the paprika-rich broth. You can also serve it with csipetke, small pinched Hungarian dumplings, or add potatoes to make the soup more substantial.
What is the difference between goulash soup and beef goulash?
Goulash soup has enough seasoned broth to eat with a spoon, while beef goulash is usually thicker and served as a stew. Both commonly use beef, onions and paprika, but recipes differ in the amount of liquid and added vegetables.
Can you freeze goulash soup?
Yes. Cool it promptly, portion it into airtight containers and freeze; for the best texture, freeze it without potatoes, which can become grainy. Defrost in the fridge and reheat until steaming hot throughout.
How do you reheat goulash soup without scorching it?
Warm it in a covered saucepan over a low heat, stirring occasionally and adding a splash of water or stock if it has thickened. Bring it to a steaming hot temperature throughout before serving.
Why is paprika added off the heat when making goulash soup?
Paprika scorches quickly in hot oil and can taste bitter. Stir it into the softened onions after taking the pot off the heat, then add the liquid soon afterwards.
Is goulash soup the same as Hungarian goulash?
The names are used differently across recipes. Hungarian goulash is often a brothy soup made with beef, paprika and vegetables, while dishes called goulash elsewhere may be thicker stews; look at the recipe’s liquid and serving style.
Source: CoFID (UK) 17-796 · per 100 g · carbohydrate per EU label, fibre excluded
