Welcome Soup Season With This Hearty Hungarian Goulash Soup Recipe Soups Beef Lunch Dinner Gluten-free European Recipes

Autumn may mark when the leaves start to fall and the temperatures start to cool, but it also marks the start of soup season. And, we can't think of a better way to welcome soup season than with this hearty Hungarian goulash soup recipe!

This Hungarian goulash recipe is just as delicious as Hungarian goulash and Hungarian mushroom soup, so you're in for a real treat. With rutabaga, carrots, potatoes, sweet red pepper and tender cubes of stew meat, this savory gluten-free soup recipe is exactly what you need in order to warm up on a cold-weather night.

While this easy goulash soup simmers on the stove, make some slow-cooker bread or even some three-ingredient beer bread. Yum! What a satisfying dinner that would be (and the leftovers are amazing for lunch the next day).

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Cuisine: Hungarian
Prep Time: 15 minutes
Cook Time: 2 1/2 hours (approximately)
Total Time: 2 hours and 45 minutes
Servings: 8

Ingredients

• 1 - 1 1/4 pounds beef stew meat, cut into 1-inch cubes
• 1 tablespoon olive oil 
• 4 onions, chopped
• 6 garlic cloves, minced
• 2 teaspoons paprika
• 1/2 teaspoon caraway seeds, smashed
• ground cayenne pepper, to taste
• 2 cans (14 ounces each) beef broth
• 2 medium russet potatoes, peeled and cubed
• 4 carrots, sliced
• 1 large rutabaga, peeled and cubed
• 2 cans (28 ounces each) diced tomatoes, undrained
• 1 red bell pepper, chopped

Helpful Products

• Soup Pot
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Soup Bowls
• Salt and Pepper
• Garlic Press
• Wooden Spoon

Recipe Notes

• Store any leftover soup in an airtight container in the refrigerator for up to three days. 
• You can freeze this soup so you have a reserve whenever you crave it (which may be very often)!

Here's how to make it: 

1. Heat the olive oil in a soup pot. Season the beef with salt and pepper, then brown on all sides in the hot oil. Remove beef to a plate.
2. Add the onions and cook until they begin to lightly brown, about 8 minutes. Add garlic and cook 30 seconds.
3. Add the paprika, caraway seeds and cayenne. Cook, stirring, 1 minute.
4. Put the stew meat back into the pot along with the potatoes, carrots and rutabaga. Bring to a boil, reduce heat, cover and simmer gently for about 1 1/2 hours. 
5. Add the tomatoes and their liquid and red bell pepper. Cover and continue to cook about 30 more minutes. Season with salt and pepper, to taste.

Nutrition Facts Per Serving

Calories: 352

Total Fat: 12.9g

Saturated Fat: 4g

Cholesterol: 76mg

Sodium: 869mg

Total Carbohydrate: 31.8g

Dietary Fiber: 8.1g

Total Sugars: 15.7g

Protein: 29.4g

Vitamin D: 0mcg

Calcium: 108mg

Iron: 4mg

Potassium: 1364mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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