Description
This traditional Hungarian Goulash Soup is a hearty and flavorful dish featuring tender chunks of chuck roast simmered with onions, bell peppers, garlic, paprika, and a medley of seasonings. Enhanced by root vegetables like Yukon Gold potatoes and carrots, this comforting soup is perfect for a warming main course and is best served with a dollop of sour cream and crusty bread.
Ingredients
Meat
- 2 ½ pounds chuck roast, trimmed from excess fat and cut into 1-inch chunks
Vegetables
- 3 large onions, chopped or sliced
- 2 celery ribs, chopped
- 2 red bell peppers, diced
- 6 cloves garlic, minced
- 4 large Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 2 large carrots, peeled and cut into 1-inch pieces
Spices & Herbs
- Salt, to taste
- The Spice Hunter Black Pepper, to taste
- 3 tablespoons The Spice Hunter Sweet Paprika
- ½ teaspoon The Spice Hunter Caraway Seeds, crushed or ground
- 3 The Spice Hunter Bay Leaves
Liquids & Others
- 2 tablespoons vegetable oil
- ½ cup tomato passata (pureed tomatoes)
- 6 cups beef broth
Instructions
- Season the beef: Generously season the chuck roast chunks with salt and The Spice Hunter Black Pepper to enhance the meat's flavor.
- Brown the beef: Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Working in batches, brown the beef chunks on all sides for about 1-2 minutes per side to develop a rich crust. Remove browned beef to a plate and set aside.
- Sauté the vegetables: Lower the heat to medium. Add chopped onions to the pot and sauté until translucent, about 2-3 minutes. Stir in celery and diced red bell peppers, cooking until softened, around 5 minutes. Add minced garlic last and cook for 1 minute until fragrant, ensuring the flavors meld well.
- Add spices: Sprinkle in the 3 tablespoons of sweet paprika and stir thoroughly to evenly coat the vegetables and release the paprika’s aroma and flavor.
- Add liquids and seasonings: Pour in 6 cups of beef broth and ½ cup of tomato passata. Add the crushed caraway seeds, 3 bay leaves, and a small pinch of salt and pepper. Return the browned beef and any accumulated juices back to the pot.
- Simmer the soup: Bring the mixture to a boil, then cover and reduce the heat to a gentle simmer. Let it cook for 1 to 1 ½ hours, or until the beef becomes tender but is not falling apart when pierced with a fork.
- Add root vegetables: Stir in the peeled and cubed Yukon Gold potatoes and carrots. Cover the pot again and continue simmering for an additional 30 to 45 minutes, or until the vegetables are tender and the beef is very tender and falling apart. Add extra beef broth if the soup gets too thick during cooking.
- Final seasoning: Taste the soup and adjust the salt and pepper as needed to balance the flavors perfectly.
- Serve: Ladle the hot goulash soup into bowls and serve with a dollop of sour cream and some crusty bread for an authentic and satisfying meal.
Notes
- For a richer flavor, sear the beef in batches without overcrowding the pot to ensure a good caramelized crust.
- You can substitute vegetable oil with olive oil for a slightly different flavor profile.
- If you prefer a thicker soup, mash some of the potatoes after cooking to naturally thicken the broth.
- Garnish with fresh parsley for added color and freshness if desired.
- This soup reheats well and flavors develop more after resting for a day.
