Gulashsuppe (Scandinavian goulash soup)

Name: Gulashsuppe (Scandinavian goulash soup)
Cook time: 120 min
Total time: 120 min
Yield: 6 servings
Cuisine: Scandinavian
Ingredients: 700g Chuck Beef, cut into 1.5 cm cubes; 2 tbsp Neutral Oil; 3 Onions, large, diced; 3 cloves of Garlic, minced; 2 tbsp Sweet Hungarian Paprika; 1/2 tsp Hot Paprika; 1 tsp Caraway Seeds, lightly crushed; 1 tsp Dried Marjoram; 2 tbsp Tomato Paste; 400g Diced Canned Tomatoes; 1.5 l Beef Stock; 4 Potatoes, medium, peeled and diced; 2 Red Bell Peppers, diced; 2 Carrots, diced; 2 leaves of Bay Leaf; 2 tsp Salt, fine, adjust to taste; 1/2 tsp Pepper (Black), freshly ground; 1 tbsp Red Wine Vinegar; 6 tbsp Sour Cream; 2 tbsp Parsley, fresh, chopped

This comforting Gulashsuppe marries tender cubes of beef with smoky Hungarian paprika, sweet tomatoes and hearty root vegetables for a deeply flavorful, warming soup. Slow simmering concentrates the spices and creates a rich, rustic broth, finished with a tangy swirl of sour cream and bright parsley. Serve with crusty bread for a satisfying meal on chilly evenings.

This comforting Gulashsuppe marries tender cubes of beef with smoky Hungarian paprika, sweet tomatoes and hearty root vegetables f... Show more

Traditional Scandinavian Recipe

Health Grade

A · Excellent

Time

2 hrs

Price

3,12 €

Calories

510 kcal

low calorie

meal prep

one pot

gluten free

Method

Prep the ingredients

Cut the Chuck Beef into 1.5 cm cubes and pat the pieces dry. Peel and dice the Potatoes, dice the Onion, Red Bell Pepper, and Carrots, and mince the Garlic. Lightly crush the Caraway Seeds with the flat side of a knife so they're ready to bloom in the pot.

Brown the beef

Heat the Neutral Oil in a large heavy pot over medium-high heat. Add the beef in batches and sear it until you get a deep brown crust on several sides, transferring each browned batch to a bowl before adding the next one.

Build the base

Lower the heat to medium and add the onion. Cook, stirring often, until it turns soft and translucent, about 5 minutes. Stir in the garlic, Sweet Hungarian Paprika, Hot Paprika, caraway seeds, Dried Marjoram, and Tomato Paste; cook for 1 minute more, stirring constantly, until fragrant. Pour in the Diced Canned Tomatoes and Beef Stock, scraping the bottom well to lift up the browned bits, then add the Bay Leaf and return the beef with any juices. Bring the pot to a gentle boil, then reduce to a low simmer for 35 minutes.

Simmer the vegetables

Stir in the potatoes, carrots, and red bell pepper. Keep the pot at a low simmer, partially covered, for 20 minutes more, until the vegetables are tender and the beef is easy to break apart.

Season the soup

Take the pot off the heat, fish out the bay leaf, then stir in the Red Wine Vinegar. Taste the broth and add Salt and Pepper (Black) little by little until the flavor is bright and balanced.