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
Instructions
- 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
Nutrition
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 | Fibre: 6g | Sugar: 14g | Vitamin A: 6118IU | Vitamin C: 138mg | Calcium: 89mg | Iron: 5mg
Tried this recipe?Let me know how it was!
