Goulash Soup

Name: Goulash Soup
Cuisine: European, German, Eastern European
Ingredients: 1 tablespoon extra-virgin olive oil; 1 medium onion, diced; 1 medium green bell pepper, diced; 1 medium red bell pepper, diced; 12 ounces beef sirloin, trimmed and cut into 1/2-inch pieces; 1 tablespoon Hungarian paprika; 1 teaspoon dried marjoram; 1 teaspoon caraway seeds, lightly crushed; ½ teaspoon salt; ¼ teaspoon ground pepper; 4 cups low-sodium beef broth; 12 ounces yellow potatoes, cut into 1/2-inch pieces; 1 cup canned crushed tomatoes; 1 teaspoon red-wine vinegar; 4 tablespoons sour cream, divided; 2 tablespoons chopped fresh parsley, divided

1 step

Get all the flavors of classic goulash in a warming, hearty soup. This easy one-pot meal can be on the table in less than an hour.

Updated at: Thu, 17 Aug 2023 03:08:52 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1363.1 kcal (68%)

Total Fat70.3 g (100%)

Carbs95.5 g (37%)

Sugars27.7 g (31%)

Protein94.8 g (190%)

Sodium3377.7 mg (169%)

Fiber19.7 g (70%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 tablespoonextra-virgin olive oil

12 ouncesbeef sirloin

trimmed and cut into 1/2-inch pieces

1 tablespoonhungarian paprika

1 teaspoondried marjoram

1 teaspooncaraway seeds

lightly crushed

½ teaspoonsalt

¼ teaspoonground pepper

4 cupslow-sodium beef broth

12 ouncesyellow potatoes

cut into 1/2-inch pieces

1 cupcanned crushed tomatoes

1 teaspoonred-wine vinegar

4 tablespoonssour cream

divided

2 tablespoonsfresh parsley

chopped, divided

Instructions

Step 1

Heat oil in a large saucepan over medium-high heat. Add onion, green pepper and red pepper; cook, stirring, until starting to soften, about 3 minutes. Add beef, paprika, marjoram, caraway seeds, salt and pepper. Cook, stirring, until the beef is no longer pink, 3 to 5 minutes. Stir in broth, potatoes and tomatoes; bring to a boil. Reduce heat to maintain a simmer and cook, uncovered, stirring occasionally, until the potatoes are tender and the soup has thickened a bit, about 20 minutes. Stir in vinegar. Divide the soup among 4 bowls and garnish each with 1 tablespoon sour cream and 1/2 tablespoon parsley.

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