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Easy Hungarian Goulash Soup

Total Time

Prep: 40 min. Cook: 2 hours

Makes

15 servings (3-3/4 quarts)

This soup is similar to one made by my mother years ago. Brimming with potatoes, rutabagas, carrots and onions, it's a rich, flavorful meal in a bowl!—Julie Polakowski, West Allis, Wisconsin

Ingredients

  • 1-1/4 pounds beef stew meat, cut into 1-inch cubes
  • 2 tablespoons olive oil, divided
  • 4 medium onions, chopped
  • 6 garlic cloves, minced
  • 2 teaspoons paprika
  • 1/2 teaspoon caraway seeds, crushed
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt, optional
  • 2 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 2 cups cubed peeled potatoes
  • 2 cups sliced carrots
  • 2 cups cubed peeled rutabagas
  • 2 cans (28 ounces each) diced tomatoes, undrained
  • 1 large sweet red pepper, chopped
  • Sour cream, optional

Directions

  1. In a Dutch oven over medium heat, brown beef in 1 tablespoon oil. Remove beef; drain drippings. Heat remaining oil in the same pan; saute onions for 8-10 minutes over medium heat or until lightly browned. Add garlic; cook 1 minute longer.
  2. Add the paprika, caraway, pepper, cayenne and salt if desired; cook and stir 1 minute. Return beef to pan. Add broth, potatoes, carrots and rutabagas; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until vegetables are tender and meat is almost tender.
  3. Add tomatoes and red pepper; return to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat is tender. Serve with sour cream if desired.

Nutrition Facts

1 cup (calculated without salt and sour cream): 132 calories, 3g fat (1g saturated fat), 25mg cholesterol, 274mg sodium, 18g carbohydrate (8g sugars, 4g fiber), 10g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 starch.

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