A warming, hearty goulash soup is the perfect classic for cold days. With tender braised beef, aromatic spices and a savoury combination of peppers, potatoes and carrots, it is not only filling but also incredibly tasty. The slow braising allows the flavours to develop particularly intensely and the red wine gives the soup a fine depth. Served with fresh parsley as a garnish and a piece of bread, it is a real treat for the whole family. Easy to prepare and ideal for cooking in advance - it tastes even better the next day! 🍲
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Hearty goulash soup
This hearty goulash soup is made with tender braised beef, onions, bell peppers, potatoes, and carrots. After a strong sear, the meat is deglazed with red wine and then simmered with beef broth, tomato paste, and spices like paprika, thyme, and bay leaves. After 1 ½ hours of cooking, the vegetables and potatoes are added and gently simmered for another 15 minutes. The soup is served with fresh parsley as a garnish and can be refined with marjoram or chili flakes to taste. Perfect for cold days and a true delight with fresh bread! 🍲😋
Ingredients
- 500 g Beef goulash
- 2 large onions, finely diced
- 2 garlic cloves finely chopped
- 350 g waxy potatoes, diced into bite-sized pieces
- 3 Sweet pepper, red or mixed, diced or cut lengthways and halved
- 1-2 medium-sized carrots, diced into bite-sized pieces (if using a large carrot, use only one so that the soup is not too sweet)
- 200 ml dry red wine
- 1000 ml beef stock
- 2 tbsp tomato paste
- 3 tsp hot paprika powder
- 3 tsp sweet paprika powder
- 1 tsp sugar
- 30 g Clarified butter
- 2 bay leaves
- 2 Sprigs of thyme
- Salt and black pepper from the mill
- Serve chopped parsley or with fresh parsley as a garnish
Instruction
- Preparation:
- Heat the clarified butter in a large pan. Fry the beef in it over a high heat until it has a nice brown crust.
- Add the onions and garlic and sauté briefly.
- Deglaze with the red wine and reduce a little.
- Pour in the beef stock and add the tomato purée, salt, pepper, sugar, paprika powder, bay leaves and thyme sprigs.
- Put the lid on the pan and leave the soup to simmer gently for 1 ½ hours so that the meat is nice and tender.
- Then add the peppers, carrots and potatoes and simmer the soup uncovered for a further 15 minutes until the vegetables have reached the desired consistency.
- Finally, flavour the soup again and season if necessary.
- Serve the goulash soup on soup plates and garnish with fresh parsley.
- Enjoy your meal! 😋
Notes
Side dish tip: The goulash soup tastes particularly good with fresh farmhouse bread, baguette or a slice of dark rye bread.
Alternative spices: You can flavour the soup with marjoram or caraway, depending on your taste. I prefer thyme as it gives the soup a particularly aromatic flavour.
Carrot quantity: Be careful not to use too many carrots, otherwise the soup will be too sweet. One large or two smaller carrots are ideal.
Individual spiciness: If you like it spicier, you can add cayenne pepper or some chilli flakes. Varying nutritional values: The nutritional values may vary depending on the ingredients used and portion size. The quantities are generously calculated and are easily enough for 6 people
Nutritional values
Calories: 560kcal | Carbohydrates: 38g | Protein: 30g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 89mg | Sodium: 619mg | Potassium: 1546mg | Fiber: 6g | Sugar: 14g | Vitamin A: 6118IU | Vitamin C: 138mg | Calcium: 89mg | Iron: 5mg
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Wow looks so good!