Hungarian Goulash Soup Recipe

Name: Hungarian Goulash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 onion, chopped; 1 1/2 teaspoons caraway seeds; 1 lb beef shoulder, fat trimmed & cut into 1 1/2 pieces (I use round steak); 3 tablespoons sweet Hungarian paprika; 10 cups beef broth; 1 russet potato, peeled & cut into 1 inch pieces (12 oz.); 1 parsnip, peeled & chopped; 1 carrot, peeled & chopped; 3 garlic cloves, minced; 1 tomatoes, chopped; 1 stalk celery, chopped; 1 green bell pepper, cut into thin matchstick-size strips; 1/2 cup chopped fresh parsley; 6 tablespoons sour cream (I always use more)

Servings: persons

3 tablespoons olive oil
1 onion, chopped
1 1/2 teaspoons caraway seeds
1 lb beef shoulder, fat trimmed & cut into 1 1/2 pieces (I use round steak)
3 tablespoons sweet Hungarian paprika
10 cups beef broth
1 russet potato, peeled & cut into 1 inch pieces (12 oz.)
1 parsnip, peeled & chopped
1 carrot, peeled & chopped
3 garlic cloves, minced
1 tomatoes, chopped
1 stalk celery, chopped
1 green bell pepper, cut into thin matchstick-size strips
1/2 cup chopped fresh parsley
6 tablespoons sour cream (I always use more)

1
Heat oil in heavy large hot pot over med. heat. Add onion and caraway seeds and saute until onion begins to soften, about 8 minutes. Add beef and paprika, saute until meat is brown on all sides, about 15 minutes. Add broth. Bring to a boil, scrapping up browned bits at bottom pot. Reduce heat to low, simmer until meat is just tender, about 40 minutes (I find this sometimes takes about 30 minutes longer).
2
Stir potato, parsnip, carrot, celery, bell pepper and garlic into soup. Simmer until vegetables are tender, about 20 minutes. Stir in tomatoes. Simmer until vegetables and meat are very tender, about 20 minutes longer. Cool slightly.
3
Transfer 3 1/2 cups of soup to blender or food processor. Blend/process until smooth. Add back to soup in pot. Stir in parsley. Season soup to taste with salt and pepper. (Can be made up to 2 days ahead. Cool slightly, chill uncovered until cold, then cover and refrigerate. Bring to a simmer before serving). Six servings.
4
To serve: Ladle soup into bowls. Top each with a generous tablespoon of sour cream.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 onion, chopped, 1 1/2 teaspoons caraway seeds, 1 lb beef shoulder, fat trimmed & cut into 1 1/2 pieces (I use round steak), and more.

Yes, Hungarian Goulash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hungarian Goulash Soup

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