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Beef Goulash Soup

Thick, hearty, fragrant, and wonderfully tasty! A delicious soup that really hits the spot on cold autumn evenings. Beef goulash soup is sure to please the whole family—even the men won't be able to resist!

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Goulash soup beef
Goulash soup beef Goulash soup beef
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 % 5 g
Fats 23 % 3 g
Carbohydrates 38 % 5 g
71 kcal
GI: 100 / 0 / 0
  • How do you make beef goulash soup? For goulash, use beef with a little marbling. Cut the beef into small pieces, about 3/4 inch (2 cm) square. Heat the vegetable oil in a heavy-bottomed pot, add the meat, and brown it for a while, stirring constantly, until lightly colored. Season with salt and add just a splash of water. Lower the heat to medium and braise the beef, covered, until the water cooks off. Add a little more water (not enough to cover the meat) and braise again until it evaporates. Keep doing this for about an hour to an hour and a half (depending on the cut)—I topped up the water about 4 times. Meanwhile, prep the rest: peel the potatoes, onion, carrot, and garlic. Cut the bell pepper into strips, the onion into half-moons, and the carrot into rounds. Dice the tomato small; if you like, peel it first by scalding it with boiling water. Once the beef is tender, cook off any remaining liquid in the pot. Add the onion, carrot, and bell pepper to the meat and cook everything together for a bit, then add the tomato and simmer, stirring, about 5 minutes over medium heat. Add the potatoes, cut into medium cubes, pour in water to cover, and bring to a boil over high heat. Adjust the amount of water to get the thickness you like. Lower the heat to medium and cook, covered, until the potatoes are done (about 20 minutes). Finely chop or press the garlic, and finely chop the herbs—parsley, dill, and green onion all work. When the potatoes are done, add the bay leaf and garlic. Taste and add salt if needed. Turn the heat to high, add the herbs, and once it boils, take the soup off the heat and let it rest, covered, for a while—the longer it sits, the better it tastes! Sprinkle the goulash with allspice or black pepper before serving. Enjoy!
  • A note on water: whether or not the recipe gives an amount, it's best to go by your own preference (thick or thinner soup), your pot size, and the ingredients you're using. The author's idea of how much meat, potatoes, grains, and so on belong in the soup may not match yours. In practice, if it's your first time, don't make a whole pot at once—make a test batch for one or two people by scaling all the ingredients down to 1–2 servings, and figure the water at about one cup per serving for a very thick soup, up to 1.5–2 cups for a thinner one. Remember that some liquid cooks off. After tasting a small batch, you can dial in both the liquid and the proportions to your taste. Eventually, like most seasoned cooks, you'll add the water and ingredients by eye.
  • If you use a pre-made spice blend, read the label—many already contain salt, so account for that or you risk over-salting.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Melted beef fat - 871  kcal/100g
  • Fat beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef brisket - 217  kcal/100g
  • Beef - okovalok - 380  kcal/100g
  • Beef - lean roast - 200  kcal/100g
  • Beef shoulder - 137  kcal/100g
  • Beef - ribs - 233  kcal/100g
  • Beef - ham - 104  kcal/100g
  • Beef - tail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Beef corned beef - 216  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Allspice - 263  kcal/100g

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