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Hungarian Goulash Soup

Ingredients

  • 1/3 cup olive oil
  • 2 onions, chopped
  • 1 tablespoon caraway seeds
  • 2 pounds beef shoulder, fat trimmed, cut into 1 1/2-inch pieces
  • 7 tablespoons Hungarian sweet paprika
  • 1.5 gallon, beef broth
  • 24-ounces russet potatoes, peeled, cut into 1-inch pieces
  • 2 cups carrots, peeled, chopped
  • 7 garlic cloves, chopped
  • 3 cups tomatoes, chopped
  • 2 celery stalks, chopped
  • 2 green bell peppers, cut into matchstick-size strips
  • 1 cup fresh parsley, chopped
  • 1 tablespoon hot sauce such as Frank's RedHot
  • 1 1/2 tablespoons sugar
  • 1 cup sour cream

Prep Time:

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Cook Time:

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Serves:

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Hungarian Goulash Soup is super satisfying on a cold winter’s day, or when served to guests at a Game Day party.

This recipe courtesy of Hormel and the Culinary Institute of America.
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Preparation

  1. Heat oil in heavy large pot over medium heat.
  2. Add onion and caraway seeds and sauté until onion begins to soften, about 8 minutes.
  3. Add the diced beef and 4 tablespoons of paprika; sauté until meat is brown on all sides (about 15 minutes).
  4. Add broth. Bring to a boil, scraping up browned bits at the bottom of the pot.
  5. Reduce heat to low; simmer until meat is just tender, about 40 minutes.
  6. Mix the potatoes, carrots and garlic into soup. Simmer until vegetables are tender (about 15 minutes).
  7. Stir in tomatoes, celery and bell pepper. Simmer until vegetables and meat are very tender.
  8. Let soup cook slightly.
  9. Transfer two quarts of soup to blender. Add hot sauce and blend until smooth.
  10. Add the blended soup back to the pot. Stir in parsley.
  11. Season soup to taste with salt and pepper.
  12. Ladle soup into bowls and top each bowl with 1 tablespoon of sour cream.
  13. Note: This soup can be made up to two days in advance and stored refrigerated. It actually tastes better the second day.