🍲 Goulash soup

Name: Goulash soup
Total time: 120 min
Yield: 4
Cuisine: Austria · Germany, Central Europe
Ingredients: 500 g beef shin or chuck, cut into 2 cm cubes; 3 onions, chopped; 2 tbsp sweet paprika; 2 tbsp tomato paste; 1 tsp caraway seeds; 400 g potatoes, diced; 1.2 l water; 2 tbsp oil, salt, pepper, 1 bay leaf

Origin: Austria · Germany, Central Europe

280kcal

per serving · 350 g

80kcal

per 100 g

21 gProtein6 g / 100 g

10 gFat3 g / 100 g

21 gCarbs6 g / 100 g

Gulaschsuppe is a hearty Central European soup of beef cubes slowly simmered with plenty of onions, sweet paprika, tomato, caraway and potatoes. The broth is deep red, warming and slightly smoky from the paprika, with tender meat and soft potato in every spoonful. In Austria and Germany it is a classic lunch, late-night dish and ski-hut favourite and is usually eaten piping hot straight from the bowl.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb6 g carbs per 100 g

Not vegetarianbecause of: beef

Not veganbecause of: beef

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

beefpaprikaoniontomatopotatocaraway

Recipe

4 servings120 min

Ingredients

500 g beef shin or chuck, cut into 2 cm cubes
3 onions, chopped
2 tbsp sweet paprika
2 tbsp tomato paste
1 tsp caraway seeds
400 g potatoes, diced
1.2 l water
2 tbsp oil, salt, pepper, 1 bay leaf

Method

Soften the onions in the oil over medium heat for 10 minutes until golden.
Take off the heat, stir in the paprika and tomato paste, then add the beef and caraway.
Pour in the water, add the bay leaf, salt and pepper, and simmer covered for about 1 hour 15 minutes.
Add the potatoes and cook 25 minutes more until tender. Adjust seasoning and serve hot.

How to make it lighter

Trim visible fat from the beef before cooking, and skim the fat from the surface of the soup.
Use 1 tbsp oil instead of two; 1 tbsp oil ≈ 120 kcal.
Add extra vegetables such as bell pepper or carrot and make it a one-bowl meal.

History

The soup descends from Hungarian gulyás, a herdsmen's stew of beef cooked in a cauldron, which became popular across the Habsburg Empire in the 19th century. In Austria and Germany a thinner soup version, Gulaschsuppe, became a standard of inns and taverns.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →