This Hungarian-inspired goulash soup is a warm bowl of bold flavors—tender beef, paprika-rich broth, and hearty vegetables all simmered into rustic perfection. Topped with golden croutons for crunch, it’s both comforting and satisfying with every spoonful.
Perfect for chilly nights or when you need a soup that eats like a meal.
⏱ Prep Time 15 minutes ｜ 🔥 Cook Time 1 hour ｜ 🍽 Servings 6 ｜ 🌱 Difficulty Level Easy ｜ 📦 Storage Tips Refrigerate up to 4 days or freeze for 2 months
Ingredients List
- 2 tablespoons olive oil
- 1 onion (chopped)
- 2 garlic cloves (minced)
- 500g (1 lb) stewing beef (cut into small cubes)
- 2 tablespoons sweet paprika
- 1 tablespoon tomato paste
- 2 carrots (sliced)
- 2 potatoes (cubed)
- 1 red bell pepper (chopped)
- 1 teaspoon caraway seeds (optional)
- 4 cups beef broth
- Salt and black pepper to taste
- Fresh parsley (for garnish)
For the Croutons:
- 2 slices of bread (cubed)
- 1 tablespoon olive oil
- Pinch of salt and garlic powder
Instructions
- Heat olive oil in a large pot. Sauté onions and garlic for 3–4 minutes until softened.
- Add beef cubes and brown on all sides, about 5–6 minutes.
- Stir in paprika and tomato paste; cook for 1 minute.
- Add carrots, potatoes, bell pepper, caraway (if using), and broth. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer uncovered for about 45–60 minutes, until beef is tender.
- Meanwhile, make croutons: toss bread cubes with olive oil, salt, and garlic powder. Bake at 375°F (190°C) for 10–12 minutes until golden and crisp.
- Ladle hot soup into bowls, top with croutons, and garnish with parsley.
Recipe Notes / Tips
- Use smoked paprika for a deeper, richer flavor.
- Add a splash of red wine or vinegar for brightness.
- Croutons can be made ahead and stored in an airtight container.
Nutrition Info (per serving, approx.)
- Calories: 350
- Carbs: 26g
- Fat: 18g
- Protein: 22g
- Fiber: 4g
FAQs
- Q: Can I use ground beef instead?
A: Yes, but reduce the simmer time to 25–30 minutes. - Q: What bread works best for croutons?
A: Day-old baguette, sourdough, or any firm bread. - Q: Can I make it in a slow cooker?
A: Absolutely—cook on low for 6–8 hours or high for 4–5 hours.
Scooped up a bowl of bold, beefy comfort? Snap and tag your crouton-crowned soup with #the_food_pedia on Instagram! 🥣🔥🍞
