Eastern European · Lunch · Dinner
Goulash Soup
Gulyásleves
A warming Hungarian bowl of tender beef, potatoes and root vegetables simmered in a deep red, paprika-scented broth. This lighter version uses lean beef and just a spoonful of oil while keeping all the classic flavour.
- Prep
- 25 min
- Cook
- 115 min
- Total
- 140 min
- Serves
- 6
Calories come from: Carbs 41% · Fat 24% · Protein 35%
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Ingredients
For 6 servings- 600 gLean beef chuck, trimmed of visible fat, cut into 2 cm cubes
- 1 tbsp14 gSunflower oil
- 2 medium300 gOnions, finely chopped
- 3 cloves9 gGarlic, minced
- 2 tbsp14 gSweet Hungarian paprika
- 1/2 tspHot paprika (optional)
- 1 tspCaraway seeds
- 1 medium120 gTomato, chopped
- 1 large160 gGreen pepper, chopped
- 2 medium120 gCarrots, peeled and diced
- 1 medium130 gParsnip, peeled and diced
- 3 medium500 gPotatoes, peeled and cut into 2 cm cubes
- 8 1/2 cups (2 litres)2,000 gWater
- 1 leafBay leaf
- 1 1/2 tsp9 gSalt
- 1/2 tspBlack pepper, ground
Steps
- 1
Heat the oil in a large heavy pot over medium heat.
- 2
Add the onions and cook gently for about 8 minutes, stirring, until soft and golden.
- 3
Add the beef and cook for about 5 minutes, turning, until the outside is no longer pink.
- 4
Stir in the garlic and caraway seeds and cook for 1 minute.
- 5
Take the pot off the heat and stir in the sweet paprika, and the hot paprika if using, so it does not burn and turn bitter.
- 6
Return the pot to the heat and add the tomato, green pepper, bay leaf and 1 litre of the water.
- 7
Bring to a boil, then cover and simmer gently for about 75 minutes, until the beef is nearly tender.
- 8
Add the carrots, parsnip, potatoes and the remaining 1 litre of water.
- 9
Simmer uncovered for about 25 minutes, until the vegetables are soft and the beef is fork-tender.
- 10
Season with the salt and black pepper, taste and adjust.
- 11
Remove the bay leaf and serve hot.
Swaps, storage and make-ahead
Swaps
- Use lean pork shoulder instead of beef chuck, simmering it about 45 to 60 minutes before adding the vegetables.
- Replace the beef with two cans of drained chickpeas and a diced mushroom mix, using vegetable broth instead of water, for a vegan version that needs only about 30 minutes of simmering.
- Swap the parsnip for an extra carrot or some celeriac if parsnips are hard to find.
- Use smoked paprika for half of the sweet paprika if you can't find Hungarian paprika, for a deep, smoky flavour.
Storage
Cool and refrigerate within 2 hours in a covered container and eat within 3 to 4 days, reheating until steaming hot all the way through. It freezes well for up to 3 months, though the potatoes may turn a little soft after thawing.
Make ahead
Goulash tastes even better the next day, so you can cook it fully a day ahead, chill it, lift off any set fat and reheat until steaming hot. You can also chop the onions, pepper and root vegetables a day in advance and keep them covered in the fridge, storing the cut potatoes submerged in cold water.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (663 g) | Per 100 g | |
|---|---|---|
| Calories | 277 kcal | 42 kcal |
| Protein | 25.4 g | 3.8 g |
| Carbohydrates | 29.3 g | 4.4 g |
| of which sugars | 6.2 g | 0.9 g |
| Fiber | 5.9 g | 0.9 g |
| Fat | 7.5 g | 1.1 g |
| of which saturated | 2.2 g | 0.3 g |
| Sodium | 702 mg | 106 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
