Goulash soup
Robust, paprika-red and patiently simmered — the party soup par excellence.
- Time
- 2 h
- Effort:
- medium
- Season
- autumn, winter
- meat
- batch-cook
- freezes well
- one pot
- hearty
Ingredients for 6 portions
800 ggoulash meat
4onions
2bell peppers
400 gpotatoes
2 clove(s)garlic
2 tbsptomato purée
2 tbspsweet paprika
1 tspcaraway seeds
1 tspmarjoram
1½ lbeef stock
3 tbsprapeseed oil
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Celery
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 6 portions per recipe.
| Energy | 334 kcal |
|---|---|
| Protein | 33.4 g |
| Fat | 12.9 g |
| Carbohydrates | 19.2 g |
| of which sugar | 7.8 g |
| Fibre | 3.5 g |
| Salt | 1.8 g |
Not counted because listed without a quantity: salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Cut the meat into small cubes, brown in batches in hot oil and remove.
- 2
Slowly fry the onions golden in the same pot, add the garlic and tomato purée and roast briefly.
- 3
Take off the heat, stir in the paprika (it must not burn), return the meat, pour in the stock.
- 4
Simmer with caraway and marjoram for 90 minutes, then add the diced peppers and potatoes and cook for 20 minutes.
- 5
Season — serve with a dollop of sour cream if you like.
