Goulash soup

Ingredients

• 600 gbeef chuck, in 2 cm cubes
• 3onions, roughly chopped
• 3garlic cloves, finely chopped
• 2red bell peppers, diced
• 3waxy potatoes, in 2 cm cubes
• 3 tbspsweet paprika powder
• 1 tspsmoked paprika powder
• 1 tspcaraway seeds
• 2 tbsptomato paste
• 1.5 litresbeef stock
• 2 tbspsunflower oil
• to tastesalt and pepper
• for garnishsour cream
• for garnishfresh parsley
• to servecrusty bread

Instructions

1. 1

   Brown the beef

   Cut the beef into roughly 2 cm cubes if needed, pat dry with kitchen paper and season with salt and pepper. Heat a splash of sunflower oil in a soup pot over medium heat. Brown the beef on all sides in two or three batches, then lift it out of the pot.

2. 2

   Soften the aromatics

   Add a little more oil to the pot. Cook the onion and garlic over low heat for about 5 minutes, until soft and slightly translucent.

3. 3

   Bloom the spices

   Stir in the sweet and smoked paprika, caraway seeds and tomato paste. Cook for 1 to 2 minutes, stirring so the spices bloom without sticking.

4. 4

   Add vegetables

   Return the browned beef to the pot. Add the diced bell pepper and potatoes, then stir to combine.

5. 5

   Simmer the soup

   Pour in the beef stock so the ingredients are well covered. Bring to the boil, lower the heat and cover the pot. Simmer gently for 60 to 75 minutes, until the beef is fall-apart tender.

6. 6

   Season and serve

   Taste the soup and adjust with salt, pepper or extra paprika powder if needed. Ladle into deep plates or bowls, top with a spoonful of sour cream and freshly chopped parsley, and serve with crusty bread.

What is goulash soup?

Goulash is associated with Hungary, where paprika-seasoned beef stews and soups have a long-standing place in home cooking. This soup takes that hearty idea and serves the beef, vegetables and broth together in a bowl.

Beef chuck becomes tender during the long simmer, while potatoes make the soup substantial. Sweet paprika gives the broth its defining flavour, with smoked paprika and caraway adding extra depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 35g protein, 43g carbs, 29g fat.

The beef provides most of the protein and much of the fat, while the potatoes, onions and bread contribute most of the carbohydrates. Oil and sour cream add further fat, and the stock and seasoning contribute sodium. For a more balanced plate, add a green salad or extra non-starchy vegetables and choose how much bread to serve according to appetite.

Building the paprika flavour

Paprika: stirring it briefly into the softened onion, garlic and tomato paste lets its flavour disperse through the pot. Keep the heat low and stir constantly so it does not scorch and turn bitter.

Caraway: its warm, slightly earthy flavour complements the paprika and beef. Measure it before you start so it can go into the pot with the other spices.

Why brown the beef in batches?

Beef: dry the cubes before they go into the pot, and leave room between them as they brown. Crowded meat releases moisture and steams rather than developing colour.

Batches: lift each browned batch out before adding the next. The browned pieces left in the pot add flavour to the onion and spice base.

Getting the texture right

Beef: the chuck is ready when it yields easily to a fork after simmering for 60 to 75 minutes. If it is still firm, continue cooking gently and check again.

Potatoes: waxy potatoes hold their shape better in soup than floury ones. Cut them into even 2 cm cubes so they cook at a similar pace.

Keeping the simmer gentle

After bringing the stock to the boil, reduce the heat and cover the pot. A gentle simmer helps the beef soften without rapidly reducing the broth.

The stated 60 to 75 minutes is a guide; the exact time depends on the size of the beef pieces and how steadily the pot simmers. Use tenderness, rather than the clock alone, as the final cue.

Serving the soup

Garnish: a spoonful of sour cream and chopped parsley add a cool, fresh finish to the paprika-rich soup. Add them to each bowl just before serving.

Bread: crusty bread is listed as the accompaniment and is useful for soaking up the broth. For a fuller plate, serve a simple green salad alongside.

Recipe notes & tips

• Pat the beef dry before browning so it colours rather than steams.
• Use two or three batches to avoid overcrowding the pot.
• Keep the heat low when cooking the paprika so it does not scorch.
• Cut the potatoes and beef into similarly sized pieces for more even cooking.
• Check the beef for tenderness near the end of the simmer and extend the cooking time if needed.

Variations

• More paprika: add a little extra sweet paprika when adjusting the seasoning at the end.
• Milder flavour: reduce the smoked paprika while keeping the sweet paprika as the main seasoning.
• Extra vegetables: add diced carrots with the potatoes and pepper.
• Fresh finish: scatter extra chopped parsley over each bowl just before serving.
• Creamier bowls: add a little more sour cream to individual portions at the table.

Common mistakes to avoid

• Crowding the pot: the beef steams instead of browning; cook it in two or three batches.
• Wet beef: excess moisture makes browning harder; pat the cubes dry before seasoning.
• Scorched paprika: it can taste bitter; cook the spices briefly over low heat and keep stirring.
• Boiling too hard: the broth reduces rapidly and the meat may cook unevenly; lower the heat after bringing it to the boil.
• Serving firm beef: it needs more time; continue simmering gently until it yields easily to a fork.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan until steaming hot, adding a splash of water or stock if the soup has thickened; add fresh sour cream and parsley when serving.

Frequently asked questions