Hungarian Goulash Soup (Gulyásleves)

This traditional Hungarian goulash soup provides a rich source of lean protein and essential vitamins from fresh root vegetables without unnecessary added fats.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 500 g beef chuck, trimmed of fat and cubed · 1160 kcal in the whole recipe
• 1 tsp olive oil · 44 kcal in the whole recipe
• 2 small onions, finely chopped · 72 kcal in the whole recipe
• 3 cloves garlic, minced · 18 kcal in the whole recipe
• 1 tbsp tomato paste · 17 kcal in the whole recipe
• 2 tbsp sweet Hungarian paprika powder
• 1 tsp ground caraway seeds
• 2 cups low-sodium beef broth · 35 kcal in the whole recipe
• 1 small potato, cubed · 77 kcal in the whole recipe
• 2 medium carrots, sliced · 62 kcal in the whole recipe
• 1 medium tomato, diced · 23 kcal in the whole recipe
• 1 red bell pepper, diced · 46 kcal in the whole recipe

Method

1. Sear the cubed beef chuck in a deep pot with olive oil over medium-high heat until browned, then remove the meat and set aside.

   

2. Add chopped onion and minced garlic to the same pot, sauté until softened, then stir in tomato paste, sweet paprika, and ground caraway seeds for 1 minute.

   

3. Return the browned beef to the pot, pour in beef broth and 3 cups of water, cover, and simmer on low heat for 45 minutes until the meat is tender.

   

4. Add diced potato, sliced carrot, tomato, and red bell pepper to the soup and simmer uncovered for another 20 minutes until all vegetables are soft.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.