Gulashsuppe (Scandinavian goulash soup)

Name: Gulashsuppe (Scandinavian goulash soup)
Cook time: 120 min
Total time: 120 min
Yield: 6 servings
Cuisine: Scandinavian
Ingredients: 116.667 G Chuck Beef; 0.333333 TBSP Neutral Oil; 0.5 Onion; 0.5 clove Garlic; 0.333333 TBSP Sweet Hungarian Paprika; 0.0833333 TSP Hot Paprika; 0.166667 TSP Caraway Seeds; 0.166667 TSP Dried Marjoram; 0.333333 TBSP Tomato Paste; 66.6667 G Diced Canned Tomatoes; 0.25 L Beef Stock; 0.666667 Potatoes; 0.333333 Red Bell Pepper; 0.333333 Carrots; 0.333333 leaf Bay Leaf; 0.333333 TSP Salt; 0.0833333 TSP Pepper (Black); 0.166667 TBSP Red Wine Vinegar; 1 TBSP Sour Cream; 0.333333 TBSP Parsley

This comforting Gulashsuppe marries tender cubes of beef with smoky Hungarian paprika, sweet tomatoes and hearty root vegetables for a deeply flavorful, warming soup. Slow simmering concentrates the spices and creates a rich, rustic broth, finished with a tangy swirl of sour cream and bright parsley. Serve with crusty bread for a satisfying meal on chilly evenings.

This comforting Gulashsuppe marries tender cubes of beef with smoky Hungarian paprika, sweet tomatoes and hearty root vegetables for a deeply flavorfu... Show more

3.5

•⏳2h•👨‍🍳Medium

low calorie

meal prep

one pot

gluten free

high protein

low carb

keto

Method

Prep the ingredients

Cut the Chuck Beef into 1.5 cm cubes and pat the pieces dry. Peel and dice the Potatoes, dice the Onion, Red Bell Pepper, and Carrots, and mince the Garlic. Lightly crush the Caraway Seeds with the flat side of a knife so they're ready to bloom in the pot.

Brown the beef

Heat the Neutral Oil in a large heavy pot over medium-high heat. Add the beef in batches and sear it until you get a deep brown crust on several sides, transferring each browned batch to a bowl before adding the next one.

Build the base

Lower the heat to medium and add the onion. Cook, stirring often, until it turns soft and translucent, about 5 minutes. Stir in the garlic, Sweet Hungarian Paprika, Hot Paprika, caraway seeds, Dried Marjoram, and Tomato Paste; cook for 1 minute more, stirring constantly, until fragrant. Pour in the Diced Canned Tomatoes and Beef Stock, scraping the bottom well to lift up the browned bits, then add the Bay Leaf and return the beef with any juices. Bring the pot to a gentle boil, then reduce to a low simmer for 35 minutes.

Simmer the vegetables

Stir in the potatoes, carrots, and red bell pepper. Keep the pot at a low simmer, partially covered, for 20 minutes more, until the vegetables are tender and the beef is easy to break apart.

Season the soup

Take the pot off the heat, fish out the bay leaf, then stir in the Red Wine Vinegar. Taste the broth and add Salt and Pepper (Black) little by little until the flavor is bright and balanced.