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Goulash soup recipe

Goulash soup

Created by The Tesco Recipes team

This Hungarian soup takes a little while to make, but it makes 8 portions, so it's great for batch-cooking. Team stewing beef with spices, potatoes, celery, carrots and peppers in a tomato-based broth for a seriously tasty and comforting dish.

See method
  • Serves 8
  • Takes 1 hr 20 mins
  • 220 calories / serving

Ingredients

  • 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

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Each serving contains

Energy
920kJ 220.0kcal
11%
Fat
9g
medium13%
Saturates
4g
medium18%
Salt
0.5g
low8%
Sugars
6g
low6%

of the Reference intake

Carbohydrate 14.7gProtein 17.4gFibre 3.6g

Method

  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.

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