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Goulash soup recipe

Goulash soup recipe

84 ratings

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  • Serves 8
  • 10 mins to prepare and 1 hr 10 mins to cook, 10 mins to cool
  • 220 calories / serving
  • Freezable
  • Healthy


  • 2 tbsp olive oil
  • 500g stewing beef, cut into 4cm pieces
  • 1 large onion, chopped
  • 1½ tsp caraway seeds
  • 3 tbsp sweet paprika
  • 500ml beef stock
  • 3 garlic cloves, minced
  • 1 baking potato, cut into cubes
  • 1 parsnip, peeled and chopped
  • 1 carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 1 green pepper, diced
  • 400g can tomatoes
  • 6 tbsp sour cream
  • sprigs of parsley
If you don't have sour cream, use crème fraîche or yogurt

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    4g 18%
  • Sugars

    6g 6%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 14.7g Protein 17.4g Fibre 3.6g


  1. Heat oil in large pan and fry the beef for 5 minutes until golden. Add onion and caraway seeds and sauté until soft.
  2. Add paprika and stir for 1 minute then pour over the beef stock. Bring to the boil, then simmer until meat is just tender, about 40 minutes.
  3. Add the garlic, vegetables and tomatoes. Simmer for a further 15-20 minutes until the vegetables are tender. Allow to cool slightly then purée half of the mixture in a food processor until roughly chopped. Return to the pan and add a little more water if necessary to make a thick soup consistency.
  4. Reheat and serve topped with sour cream and parsley.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

See more Soup recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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